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Slow Cooker Chicken Enchilada Soup

  • Author: Jodi
  • Prep Time: 5 mins
  • Cook Time: 3 to 6 hours
  • Total Time: 6 hours
  • Yield: 6 to 8 servings 1x


  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 can (10 oz) red enchilada sauce (I use mild)
  • 2 1/2 cups chicken broth
  • 2 cans (14.5 oz) fire-roasted diced tomatoes
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 1/5 lbs. boneless, skinless chicken breasts (about 3 chicken breasts)
  • 1cup grated cheddar cheese
  • 2/3 heavy whipping cream


  • Sour cream
  • Chopped cilantro
  • Avocado
  • Grated cheese
  • Tortilla Strips or crushed tortilla chips
  • Lime


  1. Combine onion powder, chili powder, cumin, garlic powder, salt, enchilada sauce, chicken broth, tomatoes, beans and corn. Stir until combined and then nestle the chicken breasts into the mixture. 
  2. Place the lid on the slow cooker and cook for 3 to 4 hours on high or 4 to 5 hours on low, or until chicken is cooked and shreds easily.
  3. Remove chicken from slow cooker and shred. Return chicken to the slow cooker and stir in the grated cheese and heavy whipping cream. Stir until cheese melts. Season with salt and pepper if needed.
  4. Serve with desired toppings and drizzle with a squirt lime juice.