Crock Pot/ Weeknight Meals

Crock Pot Chicken Enchilada Soup

 Slow Cooker Chicken Enchilada Soup


Nothing beats throwing a few simple ingredients into the crock pot and then ignoring it for a few hours, only to return to an amazing, flavorful, and healthy soup that you just can’t quit.


This soup is amazing and lovely. Its warm and comforting, fairly healthy – if you don’t douse your entire bowl with cheese, that is. And oh, so tasty. It starts with just a few simple prep-steps (pretty much just dumping things in the slow cooker) and then you only need to shred the chicken and prep your toppings when its time to eat. It will take you literally 15 minutes of work total. I don’t know about you, but I call that a win!


Easy Chicken Enchilada Soup


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You might not believe this, but sometimes even food bloggers get super lazy with their food. I mean, I want to eat delicious things, but I just don’t feel like cooking anything. Maybe its because its cold out. Maybe its because my kitchen is a seemingly never ending pile of dirty dishes. Or maybe its because the second I step foot into the kitchen my children instantly start screaming that they are so hungry they will die, they can’t stop fighting with each other and there are like 12 poops that happen in the time it takes me to cut up the raw chicken. Yes, I just talked about poop on my blog.

Hence, my crock pot and I have become super good friends lately, and I am so excited to share this recipe with you! It definitely deserves a spot in your meal rotation!

Slow Cooker Chicken Enchilada Soup


Crock Pot Chicken Enchilada Soup

Print Recipe
Serves: 6-8 Servings Cooking Time: 8 hours


  • 1 pound boneless, skinless chicken breasts
  • 2 cups chicken stock
  • 10 ounce can red enchilada sauce
  • 30 ounces black beans, rinsed and drained
  • 14 ounce can fire roasted diced tomatoes, with juice
  • 15 ounce can whole kernel corn, drained
  • 4 ounce can of diced green chiles
  • 2 garlic cloves, minced
  • 1 white onion, diced
  • 1 tsp cumin
  • 1 tsp salt
  • **Toppings:
  • chopped fresh cilantro, diced avocado, shredded cheese, sour cream, and tortilla strips/chips



Dump all the ingredients into a crock pot and sir to combine,


Cook on high 6-8 hours, or until the chicken is cooked through and shreds easily.


Remove the chicken and shred with two forks.


Return the chicken to the soup, stir, and serve!


Top with garnishes, if desired.



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  • Reply
    January 25, 2016 at 6:06 PM

    Love the idea of using enchilada sauce for the soup! 😀

  • Reply
    December 5, 2016 at 1:08 PM

    I’ve been seeing so many crockpot recipes lately. I have never used one before. It sounds like such an easy way to cook. Hmm… Christmas is coming!

  • Reply
    December 9, 2016 at 2:28 PM

    Yum! I love enchilada anything, and this soup would be great for winter.

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