Slow Cooker Foodie

Slow Cooker Chicken Enchilada Soup

Easy slow cooker chicken enchilada soup recipe, homemade with simple ingredients. Full of beans, corn, shredded chicken, red enchilada sauce.

This is definitely a family favorite. We love Mexican food and the fact that this recipe is so fast and easy makes it even better! There’s just something about the combination of beans, cheese, and meat that get a mouth watering. This is also similar to my Slow Cooker Chicken Taco Soup, which is equally as tasty!

How to make slow cooker chicken enchilada soup recipe from scratch?

  1. Mix– All ingredients, except corn and carrots, in a large crockpot.
  2. Cover and cook– On high heat for 3-4 hours.
  3. Shred– Chicken with 2 forks.
  4. Add- Corn and frozen carrots.
  5. Add toppings– Of your choice and enjoy.

What to serve with red enchilada soup?


  • Cornbread
  • Biscuits
  • Breadsticks
  • Garlic bread
  • Dinner rolls
  • Crusty Artisan bread



Soup toppings

  • Sour cream or plain Greek yogurt
  • Avocados or guacamole
  • Lettuce
  • Refried beans
  • Shredded cheese
  • Cilantro
  • Black olives
  • Green onions
  • Tortilla strips or crushed tortilla chips
  • Jalapeños

Variations for Mexican soup

Use other beans- You can use a combination of other bean varieties, such as Kidney beans, Pinto beans, Garbanzo beans, Navy beans, or Northern beans.

Green enchilada soup- Substitute the red enchilada sauce with the same amount of green enchilada sauce for a different color and flavor.

Creamy soup- For a more creamier soup, simply add in some half and half, heavy cream, or cream cheese.

Cheesy soup- Towards the end, add in 1/2-1 cup of shredded cheddar cheese. Mix in and allow cheese to fully melt into the soup.

Creamy vegetarian option- Omit the chicken altogether, substitute chicken broth with vegetable broth, and add in some full fat coconut milk.

Spice it up- If you like a little more spice in your Mexican dishes, try adding salsa, diced hot peppers, red chili flakes, or even hot sauce to make it more to your liking.

Beef enchilada soup- Instead of using chicken, add in cooked ground beef or shredded beef and mix in at the end.

Use rotisserie chicken– To make this meal even quicker and easier! You can also use leftover Slow Cooker Shredded Chicken.

Tips and Techniques

How to thicken soup?- There are a few ways you can thicken your soup. First, you can simmer the soup until more water evaporates, making a thicker soup. Second, you can use a mixture of cornstarch and water by whisking it in and letting it simmer to your desired thickness.

How to make soup thinner?- Simply add water or more broth a little at a time until it reaches the consistency you want.

Add corn and carrots near the end– Because if they are added in at the beginning, they disintegrate and become mushy. This will make the soup less appetizing and the texture will be off.

Homemade vs. Store bought enchilada sauce- You can use either! Choose your favorite and go for it. My guess is homemade is your favorite, if it’s on hand.

Use low sodium ingredients– To prevent your soup from becoming too salty and add salt only after you’ve done a taste test to see if it meets your tastebuds’ standards.


Refrigerate– In a sealed container for up to 3 days.

Freeze– In a sealed container for up to 1 month, thaw, and reheat in microwave or stovetop.

More Slow cooker soup recipes

Slow Cooker Chicken Enchilada Soup Served in Blue Bowl on Marbled Background

Slow Cooker Chicken Enchilada Soup

Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Easy slow cooker chicken enchilada soup recipe, homemade with simple ingredients. Full of beans, corn, shredded chicken, red enchilada sauce.
Yield: 4 People


  • 2 Chicken breasts, Boneless, Total of 1.5 pounds
  • 1 can Red enchilada sauce, 10 oz. can
  • 2 cups Chicken broth, Low sodium
  • 1 can Fire roasted diced tomatoes , 14.5 oz. can
  • 1 can Diced green chiles, 4 oz. can
  • 1 cup Onions, Finely chopped
  • 1 can Black beans, 15 oz. can, Drained and rinsed
  • 1 can Red beans, 15 oz. can, Drained and rinsed
  • 2 cloves Garlic, Finely minced
  • 1 tsp Cumin powder
  • 1 tsp Paprika
  • 2 tsp Taco seasoning
  • Salt, To taste
  • Pepper, To taste
  • 1 can Whole kernel corn, 15 oz. can, Drained
  • 1/3 cup Frozen carrots, Optional


  • Add all ingredients, except for the corn and carrots in a large crockpot (6 quart or larger).
  • Mix until combined.
  • Cover and cook for on High heat for 3-4 hours or on Low heat for 6 hours or until chicken is cooked through.
  • Remove chicken from slow cooker onto a plate and shred with 2 forks.
  • Transfer it back into the crockpot, along with corn and frozen carrots.
  • Mix until combined.
  • Add toppings of your choice and enjoy.


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave. 


Calories: 400kcal, Carbohydrates: 50g, Protein: 39g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 946mg, Potassium: 1150mg, Fiber: 13g, Sugar: 4g, Vitamin A: 746IU, Vitamin C: 26mg, Calcium: 106mg, Iron: 5mg
Course: Main Course
Cuisine: Mexican
Calories: 400
Author: Abeer Rizvi
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