Crockpot Chicken Enchilada Soup

Crockpot Chicken Enchilada Soup

I have a confession to make…I am a lazy Crockpotter.

I have a big cookbook full of recipes for the crockpot or slow cooker that I’ve never tried. Why? Almost all of the recipes require a fair amount of prepping the food before it goes into the crockpot.

I totally agree that most meat tastes better if you brown it before putting it into the slow cooker so I’ll happily do that for something like a pot roast.

However, most of the time when I get the crockpot out, it is because I want IT to do all the work and cook the dinner.

Dump and Run. That’s my idea of a good crockpot/slow cooker recipe.

Crockpot Chicken Enchilada Soup fits that description perfectly.

Here’s what you need:

Crockpot Chicken Enchilada Soup Ingredients

Chicken Breasts, Onion, Garlic, Black Beans, Diced Tomatoes, Corn, Diced Green Chiles, Enchilada Sauce, Chicken Broth, Cumin, Chipotle Chili Powder (not pictured), Salt & Pepper.

You’ll also want some tasty toppings like Tortilla Chips, Grated Cheese, Avocado, Sour Cream, Cilantro, etc.

Click here for a Crockpot Chicken Enchilada Soup Shopping List

I usually don’t cook with a ton of canned foods but beans and diced tomatoes are a big exception. I keep a few cans in the pantry so I can almost always whip together some sort of soup or stew. I had everything I needed for this recipe on hand except the chicken.

Finely chop 1 medium onion and 2-3 cloves of garlic.


For this recipe, I have 2 boneless, skinless chicken breast halves…about 1 pound total.

Place the chicken in the bottom of the crock pot and then start adding the chopped onion, garlic, and other ingredients.

Add 1 (14 oz.) can of diced tomatoes. I used the fire roasted variety for extra flavor but any old diced tomatoes will do the trick.


Add 1 (15 oz.) can of chicken broth and 1 (4 oz.) can of diced green chiles.

These chiles are very mild so don’t worry about them being too spicy for kids.

Drain and rinse 2 (14 oz.) cans of black beans and 1 (15 oz.) can of corn and add them to the pot.


Pour in 1 (10 oz.) can of red enchilada sauce (I used medium spiciness) and season with 1 teaspoon ground cumin and 1 teaspoon ground chipotle chili powder.

I added the chili powder to the recipe for a little extra oomph and flavor. Feel free to season to your own taste and level of spiciness with chili powder, red pepper flakes, or hot sauce.


Dump in the ingredients and (if you’re me) Run off to play an opera.

Give everything a stir to combine then set the crock pot to cook on high for 4-5 hours or low for 6-8.


When you come home, all you have to do is shred the chicken and season to taste with salt & pepper.

I used the low setting and my soup was ready in about 7 hours. If your crockpot has a warming function you can just let it hang out until you’re ready to eat.

My soup was pretty thick so I added an extra 3/4 cup chicken broth at the end. You could also add water.

Next time, I might add an extra can of enchilada sauce for more of the Mexican flavor.

Crockpot Chicken Enchilada Soup

My friend Kathy made this the same week that I did and she had the great idea to throw in a few handfuls of spinach at the end of the cooking. I’ll definitely be trying that next time.

Ladle it into bowls and add some fun toppings like crumbled tortilla chips, grated cheese, or avocados.

Crockpot Chicken Enchilada Soup

I was very happy to come home to find that with very little prep and work on my part, my trusty crockpot had made me this delicious Chicken Enchilada Soup.

It’ a little bit crockpot magic and a little like having your own personal cook.

I’m usually not one to name things like cars and appliances, but I think I might have to start calling the crockpot Mrs. Patmore.

Or maybe it’s a he….hello, Mr. Bates!

Here’s the recipe – Adapted from Gimme Some Oven

Crockpot Chicken Enchilada Soup

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11 Responses

  1. Seriously! If I had time to do all that prep, I wouldn’t be bringing the slow cooker in on the job. This is perfect for Girl Scout meeting nights. I already have this pinned for next week’s “soup of the week” on our menu. And I love that you mentioned the level of heat where kids are concerned – ours doesn’t like too much and not having to adjust makes it a great option for us. Thanks!

    1. I agree! If you’re making this for kids, you probably want to omit the chipotle chili powder but I’d go for just a bit of regular chili powder for the flavor.

  2. Hola Ladies, not to burst your Crock Pot Enthusiasm, but I cook this soup with canned ingredients in 30 minutes! On top of the stove! Canned Vegetables are already cooked. Chicken takes a few minutes to cook. There is such a thing as cooking stuff to death. But whatever, we all do our cooking our way!

  3. I usually just make taco soup on the stovetop with ground beef, frozen corn, and a variety of canned beans, diced tomatoes, Ro-Tel, and spices. I’ve never thought to add enchilada sauce. Brilliant! And you’ve just inspired me to to try out this recipe with chicken instead of ground beef.
    I do have a question: why is it important to rinse the black beans?

    1. Some recipes (and I) rinse black beans to get that goopy stuff from the can off. If you’re putting them into salads, it’s important to do that but not as much for something like soup. In fact, I have a friend who doesn’t rinse them for chili to use the liquid in the can as a thickener. I think I mostly get in the habit of rinsing and then just do it all the time.

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