Slow Cooker Chicken Enchilada Soup

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This slow cooker chicken enchilada soup combines tender chicken, beans, corn, and tomatoes with classic enchilada flavors for a comforting dish that practically makes itself. Everything simmers together until the chicken is tender and the broth becomes rich and flavorful.

It’s a great recipe for busy days, potlucks, or make-ahead meals. Add your favorite toppings—cheese, tortilla chips, sour cream, or guacamole—and you’ve got a warm, satisfying bowl everyone will love.

Ingredient Notes

• Chicken thighs: Boneless thighs stay tender and flavorful after slow cooking.
• Beans: Pinto or black beans add texture, protein, and heartiness.
• Enchilada sauce: Provides the signature flavor base of the soup.
• Tomatoes: Diced tomatoes with juices add acidity and depth.
• Corn: Adds sweetness and color; use canned or frozen.
• Condensed soup: Cream of chicken adds a creamy, velvety element.
• Chiles: Jalapeño or mild green chiles bring adjustable heat.
• Garlic powder and cumin: Simple seasonings that round out the flavor.
• Milk or half-and-half: Stirred in at the end to add creaminess.
• Cheese: Cheddar or pepper jack melts into the hot soup beautifully.
• Toppings: Sour cream, tortilla chips, guacamole, and green onions enhance each serving.

Steps to Make Slow Cooker Chicken Enchilada Soup

1. Add the chicken thighs, beans, onion, enchilada sauce, tomatoes, corn, condensed soup, chiles, and seasonings to the slow cooker.
2. Cover and cook until the chicken is tender.
3. Remove the chicken, dice it, and return it to the slow cooker.
4. Cook briefly to allow the flavors to blend.
5. Stir in the milk or half-and-half and heat through.
6. Serve with shredded cheese and your favorite toppings.

Recipe Variations

• Creamier version. Stir in cream cheese at the end until melted.
• Bean lovers. Add an extra can of beans or mix black and pinto.
• Veggie-loaded. Add zucchini, bell peppers, or spinach during the last hour.
• Spicy twist. Use medium or hot enchilada sauce or diced jalapeños.
• Rice or pasta. Stir in cooked rice or small pasta just before serving.

Serving Suggestions

• Serve with tortilla chips or strips for crunch.
• Pair with warm cornbread or cheese quesadillas.
• Add toppings like sour cream, guacamole, or cilantro.
• Choose a simple green salad to balance the richness.
• Top with shredded cheese or sliced green onions.

Slow Cooker Chicken Enchilada Soup

Diana Rattray

This chicken enchilada soup is loaded with south-of-the-border flavors. The soup is a breeze to prepare and cook in the slow cooker.

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Servings 8 servings

Calories 355

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Prep Time 15 minutes mins

Cook Time 7 hours hrs 10 minutes mins

Total Time 7 hours hrs 25 minutes mins

Ingredients

  

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• 1 ½ pounds boneless chicken thighs
• 1 (15-ounce) can pinto beans, or black beans, drained
• 1 medium onion, chopped
• 1 (10-ounce) can enchilada sauce
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup corn kernels, canned (drained) or frozen
• 1 (10.5-ounce) can cream of chicken soup
• 2 to 4 tbsp finely chopped jalapeño pepper (optional), or mild chile pepper
• ½ tsp garlic powder
• ½ tsp ground cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 cup milk, or half-and-half
• 1 cup shredded cheddar cheese, (or pepper jack)
• sour cream, tortilla chips, guacamole, chopped green onions (optional), for serving

Recommended Equipment

• 6-quart slow cooker

Instructions

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• Put the boneless chicken thighs in the slow cooker along with the beans, chopped onion, enchilada sauce, tomatoes, corn, condensed soup, jalapeño or mild chile pepper, garlic powder, and cumin. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours.
  1 1/2 pounds boneless chicken thighs | 1 (15-ounce) can pinto beans (or black beans, drained) | 1 medium onion (chopped) | 1 (10-ounce) can enchilada sauce | 1 (14.5-ounce) can diced tomatoes (undrained) | 1 cup corn kernels (canned (drained) or frozen) | 1 (10.5-ounce) can cream of chicken soup | 2 to 4 tbsp finely chopped jalapeño pepper (optional) (or mild chile pepper) | 1/2 tsp garlic powder | 1/2 tsp ground cumin
• Remove the chicken thighs and dice. Return the diced chicken to the slow cooker.
For easier shredding, shred the chicken directly in the slow cooker with two forks.
• Cover and cook for about 1 hour longer on LOW or 1/2 hour on HIGH.
• Add salt and pepper to taste. Add the milk or half-and-half and stir to blend. Cook for about 10 minutes longer to heat thoroughly.
  Kosher salt and freshly ground black pepper (to taste) | 1 cup milk (or half-and-half)
• Serve topped with shredded cheese and any optional toppings you might like.
  1 cup shredded cheddar cheese ( (or pepper jack))

Nutrition

Calories: 355kcalCarbohydrates: 15gProtein: 21gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 101mgSodium: 332mgPotassium: 265mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 5mgCalcium: 149mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword beans, chicken soup, chicken thighs, enchilada sauce, slow cooker soup, tomatoes

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