Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

All the flavors of my favorite enchiladas brought to life in a delicious slow-cooker soup! With shredded chicken, corn, cheddar cheese and sour cream in a spicy, creamy, green chile and tomato infused broth.

Like a lot of my Tex-mex soups this is delicious as is but made even better with toppings. Garnish with a little shredded cheese, a dollop of sour cream, a slice of avocado and a handful of crushed tortilla chips to not only add interesting textures but take it over the top and make it a lot more fun to eat. Kids will love picking their own toppings.

The lovely thing about this is that your crock pot can do almost all the work. Your chicken will be fork tender after swimming in that spicy broth for hours making it a cinch to shred and toss back into the pot.

I take one extra step that some people might skip and that is to sauté the onion, bell pepper and garlic stove top before adding them in. This adds a depth of flavor that I would miss.

So, go ahead, dive headfirst into this steaming bowl of semi-spicy, homemade soup. I won’t stop you. You can thank me later.

When you come up for air.

Chicken  Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Rating: 51

Prep Time: 25 minutes

Yield: 6 servings

Slow Cooker Chicken Enchilada Soup

All the flavors of my favorite enchiladas brought to life in a delicious slow-cooker soup! With shredded chicken, corn, cheddar cheese and sour cream in a spicy, creamy, green chile and tomato infused broth.


2 tablespoons olive oil
1 large yellow onion, diced
1 small green or red bell pepper, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
1 can (11 ounce) Ro-tel diced tomatoes & green chiles
4 cups low-sodium chicken broth
1 + 1/4 pounds boneless chicken breasts
2 cups corn
1 can black beans, optional
1 tablespoon chili powder like McCormick
1 teaspoon ground cumin
1/2 teaspoon oregano (preferably Mexican), crushed between fingertips
1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving
1 cup sour cream, plus more for serving
tortilla chips, for serving
sliced avocado, for serving, optional


  1. In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
  2. Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
  3. Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese into the soup. Add the sour cream to a medium bowl and temper it so it doesn't curdle by mixing in a few ladles of the soup broth then mixing it into the soup.
  4. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1/2 to 1 more hour on low heat.
  5. Serve garnished with more cheese, sour cream, tortilla chips and avocado.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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  1. Petite Yaya says

    Love this recipe!!!! Added two cans of rinse black beans and extra chicken brother and filled my Crockpot.

    This is definitely a “keeper”!!!!!!

  2. Gretchen says

    I love this recipe and so does my family! I am making it again today. Do you happen to have the nutrition information available per serving for this recipe?

    • Reeni says

      Hi Gretchen! That makes me so happy! Thank-you! I’m sorry I don’t have the nutritional facts. You can try plugging it into one of those on-line calculators. There are some free ones.

  3. James R says

    When I read in a recipe chili powder or powdered chile I do not know what is being highlighted:

    chili powder is a combined mix of chile and other items.
    powdered chile is just that.. chile ground into a powder with nothing else.

    Chili = a combo with chile
    chile the capsacin pod ground to a powder

    So what is being identified in this recipe??

    thank you

    • Reeni says

      Hi James! Please disregard my first response and sorry for the confusion! I just went into my kitchen and did some sleuthing. It is indeed “chili” powder that I used for this. Like this kind. If you want it to be spicier you can use the other type. Thanks for bringing it to my attention!

  4. Lisa says

    I ran across this recipe and tried it. It was a hit! My teenager asked me to make it again, but I couldn’t find the recipe. After searching on-line for HOURS for “Crockpot Chicken Enchilada Soup” I finally found it on the 8th page of search results. I was looking for the wrong thing, it’s “Slow Cooker” not “Crock Pot!” The recipe is now printed and pinned to my Pinterest recipe board! :)

    • Reeni says

      Hi Lisa! Sorry you had trouble finding it but so glad you did! Thanks for pinning it and for making it too! Happy to hear it is such a hit! :-)

  5. Joann Gaston says

    Has anyone made this with ground beef? Was it just as good? I’m going to try this. Sounds good.

  6. DJ says

    Is that 1 cup grated cheese for the soup, plus another half-cup for serving; or 1 1/2 cups cheese for the soup, and then additional for serving? Thank you.

    • Reeni says

      Hi DJ! It’s 1 + 1/2 cups all for the soup! If you want to sprinkle a little more on top for serving you will need extra.

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