This delicious and incredibly easy Crockpot Chicken Enchilada Soup is a hearty, healthy meal your whole family will love! Pantry staples make this easy soup recipe an inexpensive dinner you will want to enjoy again and again.

a spoon full of chicken enchilada soup over a bowl


This Slow Cooker Chicken Enchilada Soup is a family favorite during the fall and winter seasons. It has all of the flavor of chicken enchiladas and absolutely none of the work. No slaving over an oven, no stuffing and rolling tortillas… Just toss all your ingredients in a slow cooker and let it do the work!

Instead of a thin broth-based soup, this easy chicken enchilada soup has a robust tomato kick to it. The base for this soup is my Homemade Enchilada Sauce on a slightly larger scale. It’s packed with black beans, corn, and shredded chicken to keep you full for hours. I topped ours with crispy tortilla chips, shredded sharp cheddar cheese, and a touch of chopped cilantro for an explosion of Mexican flavors you will love!

Can’t get enough? Try this One Pan Enchilada Skillet, these Sour Cream Chicken Enchiladas, or this Cheesy Keto Enchilada Soup.

a big bowl of slow cooker enchilada soup beside a crock pot

What You Will Love About this Recipe

  • Easy – This recipe only requires a few simple steps and is relatively hands-off once it begins slow cooking. There is minimal clean up since the recipe is prepared in the slow cooker.
  • Inexpensive – This recipe is made up of inexpensive pantry staples and provides enough servings for multiple meals. Delicious and it won’t break the bank!
  • Meal Prep Friendly – This recipe is a great choice to make ahead of time whether you make it at the beginning of the week or want to freeze it for up to 3 months. The recipe provides 6 servings so we can usually stretch it into a few meals throughout the week.

Ingredients in Chicken Enchilada Soup

ingredients for the delicious crockpot chicken enchilada soup

Aside from the chicken, this slow cooker chicken enchilada soup is comprised of just basic pantry staples you probably already have on hand. Find exact measurements in the printable recipe card at the bottom of the page.

  • Chicken breasts – Skinless, boneless. Feel free to swap these out with chicken thighs or tenderloins if you prefer. Choosing boneless cuts keeps the preparation easy while choosing skinless cuts reduces the amount of grease/fat in the soup.
  • Chicken broth – Higher quality broth really makes a difference in the flavor of a soup. Choose a low sodium option if you are on a low sodium diet or make your own homemade stock for a money-saving, flavorful substitute.
  • Canned goods: crushed tomatoes, rotel (mild or spicy depending on personal preference), beans (we prefer black beans or pinto beans), diced green chiles, and corn. You could use frozen versions if you prefer, but we love the ease and value of canned.
  • Spices: chili powder, onion powder, garlic powder, oregano, cumin, and garlic salt. These are the base of my favorite enchilada sauce, and they provide TONS of amazing flavor with very little effort.
  • Corn tortillas: any size would work. You will cut them into thin strips for great texture.

How to Make Crockpot Chicken Enchilada Soup

This easy soup recipe only requires a few simple steps. To make this enchilada soup, follow the step-by-step guide below.

Cook in slow cooker

chicken, seasonings, and broth in a crock pot for enchilada soup

Place all ingredients into a large crock pot and cook on low for 8 hours. If you’re in a hurry, you could cook on high for 3-4 hours. Depending on your slow cooker, this could take more or less time. You’re ready to move on to the next step when the chicken has reached an internal temperature of 165 degrees F.

Shred chicken

Pull the boneless skinless chicken breasts from the slow cooker and shred in a bowl with two forks. If you prefer, you can use an electric mixer with a paddle attachment shred the chicken for you–It’s easy and quick! Stir the shredded chicken back into the enchilada soup.

Add tortillas

strips of corn tortillas added into chicken enchilada soup in a crockpot

Slice your corn tortillas into strips. I like to make them about 1/3rd of an inch wide and a couple inches long. You want them large enough to not disintegrate in the liquid but small enough to fit easily on your spoon. Just before serving, stir in your sliced tortillas.

MEAL PREP NOTE: If you are making a batch ahead of time, do not add in the tortillas. Save these for when you are reheating the soup, right before serving.

a crockpot and ladle full of chicken enchilada soup

How to Serve Enchilada Soup

We love to top our bowls of chicken soup with shredded cheese, fresh cilantro, crispy tortilla strips, diced avocado, sometimes even a dollop of sour cream. If you want a little acidity, a squeeze of lime juice over each bowl of soup adds a ton of flavor. You could serve with some chips and salsa (maybe this salsa verde for a twist) and smoked queso for an easy appetizer. A side of Cornbread Muffins with this dish will help you sop up every last drop!

More side ideas:

Storing and Freezing

If you are lucky enough to have leftovers, this recipe keeps well in an airtight container in the fridge up to 3 days. You can guarantee yourself a delicious meal later by freezing this soup up to 3 months! Simply allow the soup to cool completely, then store in a freezer-safe container/bag.

NOTE: The corn tortillas soak up a LOT of moisture in this soup, and they continue absorbing it while it sits. For the best texture, store/freeze the soup without the tortillas, then add them in when you’re reheating. If you store the soup with the tortillas, you may feel like they are more mushy that you like. If you don’t think you will eat all of the soup at once, don’t put the tortillas in the crock pot. Instead, put them in your individual bowls, then ladle the soup over them. Once you add garnishes and stir, they will have softened perfectly.

red enchilada soup full of chicken, beans, and tomatoes, topped with cheese and cilantro

Reheating Tips:

  • Microwave individual portions with 50% power for 1-minute increments, stirring between each blast. Cover to prevent splattering.
  • If reheating a large batch, heat over medium low in a pot on the stove. Stir frequently to make sure nothing sticks to the bottom.
  • If you stored the soup with the tortillas already added in, they may have soaked up more liquid, making the soup thicker. If you prefer a thinner soup, add extra broth during reheating.

Crockpot Chicken Enchilada FAQ

Is this recipe gluten free?

Yes, this recipe is gluten free if prepared as described. Always double check your canned goods and spices to make sure your chosen brand hasn’t slipped in a gluten containing ingredient.

Can I freeze this recipe?

Yes! This soup can be frozen for up to 3 months. It reheats very well. 

Can I use flour tortillas?

I recommend using corn tortillas because they have a better texture once mixed into the soup (in my opinion). They soften, but don’t turn to absolute mush. 

overhead shot of a bowl of crockpot chicken enchilada soup

Tips for Making Slow Cooker Enchilada Soup 

  • The tortilla strips will not hold up well for the leftover soup. If you do not think the soup will be eaten in one serving, I suggest placing the tortilla strips in your bowl and ladling the warm soup over the tortillas. They will soften nicely and give it an authentic enchilada taste.
  • For a spicier chicken enchilada soup, add some cayenne, use spicy chili powder, or choose a “hot” can of rotel. 
  • Cook this soup low and slow so that the chicken doesn’t become rubbery by accident (which can sometimes happen when cooking on high). 
  • For the best flavor, choose a higher quality broth. It really does make a difference.

More Slow Cooker Soups You Will Love: 

a spoon full of chicken enchilada soup over a bowl

Get the Recipe: Slow Cooker Chicken Enchilada Soup

Totally delicious and crazy easy Slow Cooker Chicken Enchilada Soup! The perfect healthy meal your whole family will love!
5 from 2 ratings


  • 1.5 pounds chicken breast
  • 1 (32 ounce) carton chicken broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (10 ounce) can tomatoes with green chiles
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can corn
  • 1 (4 ounce) can chopped green chiles
  • 2 tablespoons + 1 teaspoon chili powder
  • 1 tablespoon cumin
  • 2 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 6 corn tortillas, cut in half, and sliced into thin strips*


  • Place all of the ingredients except the corn tortillas in a large slow cooker.
  • Set slow cooker on low and let cook for 8 hours.
  • Before serving remove chicken and shred and place it back in the slow cooker.
  • Just before serving add the sliced corn tortillas and stir.
  • Serve with sharp shredded cheddar, cilantro and crispy tortilla strips if desired.


*The tortilla strips will not hold up well for the left over soup. If you do not think the soup will be eaten in one serving I suggest placing the tortilla strips in your bowl and ladling the warm soup over the tortillas. They will soften nicely and give it an authentic enchilada taste.
Serving: 1.25 cup, Calories: 402kcal, Carbohydrates: 53g, Protein: 38g, Fat: 6.4g, Cholesterol: 85mg, Sodium: 1540mg, Fiber: 13g, Sugar: 13g
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