Looking for an easy and effortless soup that will fill everyone up? This slow cooker chicken enchilada soup is packed with flavor and so simple to assemble. It’s a family-friendly meal that will bring everyone back for seconds!

Slow Cooker Creamy Chicken Enchilada Soup served and garnished

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What’s To Love About This Recipe

Everyone needs a good recipe that’s an easy, dump-and-go meal! Hearty chicken enchilada soup is perfect for busy days because you can make it in just a few hours or let it simmer from morning until mealtime.
It really doesn’t get much easier than this! With enchilada sauce and a great combination of seasonings, you get bold flavors with minimal effort.
A true one-pot meal! This is hearty, filling, and loaded with protein and fiber.
This is a customizable soup – make it just how your family loves it. Adjust the spice level, add different veggies, and offer a choice of toppings.
Chicken enchilada soup is also an excellent soup to prepare for leftovers! It reheats well and has great nutritional value.

Ingredients Needed

Boneless skinless chicken breast – Often, I’ll use chicken thighs in soups for added flavor, but this time chicken breasts work the best with this ingredient combination. You can either chop the chicken before adding it to the slow cooker or shred it after cooking.
Black beans – Drain and rinse a can of black beans. These are a great source of fiber, and black beans hold their shape well during cooking. You can also use leftover Slow Cooker Black Beans from the fridge or freezer.
Fire-roasted diced tomatoes – Fire-roasted tomatoes add extra smokiness and a heartier texture to the soup than just regular diced tomatoes. You will really notice the flavor difference!
Homemade enchilada sauce (or store-bought) – I love mixing up a double or triple batch of homemade enchilada sauce and keeping portions in my freezer. You can use my homemade recipe or your favorite store-bought brand. I like to use brands that use minimal added sugar and no seed oils.
Seasonings – In addition to the enchilada sauce, a variety of dried spices from home can really elevate the soup’s flavor! Use some garlic powder, onion powder, dried cilantro, and cumin and ancho chili powder (only if you use store-bought sauce).
Frozen sweet corn – This is easy to keep on hand, and frozen corn adds a nice contrast of flavor and crunch to this soup.
Baby tomatoes, halved – This is an optional choice, but they can add a nice hint of sweetness to the soup.
Chicken broth – Chicken broth creates the base of the soup and adds richness. Use regular broth, stock, or bone broth (my personal favorite for extra nutrition!).
Whipped cream cheese – The amount you add to the soup will depend on how creamy you like it. This helps balance out some of the spice and adds a smooth texture. Whipped cream cheese also blends easier than using a regular block.

1 pound boneless skinless chicken breast
15 oz black beans, drained and rinsed
14.5 oz fire-roasted diced tomatoes
10 oz homemade enchilada sauce (or store bought)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin (if store bought sauce)
1 teaspoon ancho chili powder (IF you used store bought sauce)
1/2 teaspoon dried cilantro
1 cup frozen sweet corn
10 oz baby tomatoes, halved
2 cups chicken broth
4-8 oz whipped cream cheese

How To Make Slow Cooker Chicken Enchilada Soup

Add all ingredients except cream cheese to the slow cooker.
Cover and cook on high for 3-4 hours or low for 6-8 hours.

Shred chicken in the slow cooker.

Slow Cooker Creamy Chicken Enchilada Soup with chicken being shredded inside

Stir in the cream cheese until smooth and let it heat through on high for another 15-30 minutes.

Slow Cooker Creamy Chicken Enchilada Soup in process of being cooked

Stir again well to combine before serving.

Slow Cooker Creamy Chicken Enchilada Soup cooked and ready to serve still inside of slow cooker

Pro Tips

Shred the chicken either right in the slow cooker, or you can remove it to a bowl, shred it with two forks, then return it to the pot (my preferred option!). If you like, you could also move the chicken to a bowl and use a hand mixer to shred it finely.
You may need to adjust the seasonings a bit depending on the specific enchilada sauce you use and your preferred level of spice. Taste the sauce before adding it to the soup and adjust as needed. (It’s better to add more later if you need it!)
Fresh ingredients will enhance the flavor, but they aren’t required. Canned beans and tomatoes are quick and convenient – which is often the priority!
To thicken the soup, remove part of it to a bowl and use an immersion blender, then return it to the soup. You can also add more cream cheese for a richer base.

Recipe Substitutions and Variations

This soup is very easy to customize with your favorite veggies and adjust the spice level. Take the base recipe and make it your own!

I prefer chicken breasts in this recipe, but you could also try boneless skinless chicken thighs for additional flavor. Just beware that they will add a bit of grease to the soup with the extra fat content.
Black beans, pinto beans, or kidney beans will all work in this recipe. You can also omit them altogether!
Use a milder or hotter enchilada sauce to adjust the heat.
Fire-roasted tomatoes add smokiness, but you could swap them for plain diced tomatoes or a can of crushed tomatoes.
To make a dairy-free soup, use dairy-free cream cheese or omit it for a broth-based soup.
If you use regular cream cheese instead of whipped cream cheese, you’ll want to bring it to room temperature first so that it melts easily into the soup. Use either full-fat or low-fat, depending on your preference.
For added nutrition, you could easily include extra veggies. Diced zucchini or colorful bell peppers would be great options.

How To Serve Slow Cooker Chicken Enchilada Soup

There’s nothing quite like a hot bowl of chicken enchilada soup on a cold day! This hearty and flavorful soup is delicious as a complete meal, but toppings and a side dish can really elevate it.

Here are some options for tasty soup toppings:

Crushed tortilla chips
Shredded cheese for extra richness
Sour cream
Fresh chopped cilantro
Diced jalapeños for a spicy kick
Sliced avocado
A squeeze of lime

Pair a bowl of soup with a slice of cornbread, fresh-grilled quesadillas, a side salad, or a scoop of fluffy Mexican rice.

Close up of Slow Cooker Creamy Chicken Enchilada Soup served and garnished with sour cream and avocado

Storing and Reheating

Store leftover soup in an airtight container in the fridge for up to 4 days. If you choose to add dairy, I don’t recommend freezing due to unpleasant separation when defrosting. You can always leave out the cream cheese to freeze portions of soup, then add it when ready to reheat.

Reheat soup on the stovetop over low heat, stirring occasionally, or in the microwave in 30-second intervals, stirring between each.