This spicy, hearty, and EASY Crockpot Chicken Enchilada Soup is a low-fuss, easy soup recipe that’s ready to be loaded with toppings! With a smoky enchilada base, juicy chicken, and beans, it’s here to spice up your evenings all fall and winter long.

Why You’ll Love This Easy Chicken Enchilada Soup Recipe

• It’s Nourishing, Not Boring. If you think wholesome, nutritious soup tastes bland, this recipe is here to change your mind. This delightful crockpot enchilada soup is healthy yet totally comforting with tender chicken, creamy beans, tasty veggies, robust spices, and a little kick to clear your sinuses (it’s not too spicy though).
• It’s a Delicious, Low-Fuss Dinner. Like my Chicken Tortilla Soup and White Chicken Chili, this soup is incredibly flavorful, scrumptious, and simple. It’s a “dump-and-go” crockpot recipe—with minimal precooking required (this Crockpot Lasagna Soup is another great low-fuss option). For a stovetop version, check out Chicken Enchilada Soup.
• It’s Great for a Crowd. Whether you’re prepping for a large group of people (like a game day party or potluck) or simply hoping to get ahead on meal prep, this slow cooker chicken enchilada soup is a fabulous place to start (as is my Healthy Turkey Chili). This recipe makes a hearty six servings, freezes like a dream, and can be doubled. Everyone will love it!

How to Make Crockpot Chicken Enchilada Soup

The Ingredients

• Chicken. Plump, lean chicken breasts become ultra-tender as they slow cook in the crockpot and pack this soup with hearty, healthy protein.

• Onion + Garlic. For a little zip and zing.
• Cumin + Chipotle Chili Powder. Add depth and lend a robust smoky flavor to the enchilada soup.
• Enchilada Sauce. Either make your own Enchilada Sauce or go with your favorite store-bought variety (I love this same shortcut in my Chile Verde Pork).
• Chicken Stock. The primary cooking liquid for this crockpot chicken enchilada soup.
• Cornmeal. Helps thicken the soup slightly while adding a mild masa (corn) flavor.
• Black Beans. Provides texture and an extra dose of plant-based protein.

• Corn. A can of Mexican corn is my go-to for this soup because it provides extra spice and flavor.

• Fire-Roasted Tomatoes and Green Chiles. These two convenient canned options give instant complexity.
• Sugar. Balances out the acidity of the tomatoes and the heat of the spices.

The Directions

1. Add the Chicken. Top with salt and pepper.

2. Sauté the Onions. Add the garlic and spices.

3. Combine. Add the onion mixture, chicken stock, and cornmeal to the slow cooker.

4. Stir. Add the enchilada sauce and remaining ingredients.

5. Cook. Cover and cook on LOW for 2 to 3 hours.

6. Shred the Chicken. Two forks work well for this.

7. Stir. Add the shredded chicken and sugar to the slow cooker.

8. Serve. Add desired toppings. ENJOY!

Crockpot Chicken Enchilada Soup Toppings

I love to smother the soup in all manners of tasty toppings, which I insist you do, as it really makes the dish. Here are the best toppings for enchilada soup:

• Sliced avocado or Guacamole
• Shredded Mexican cheese
• Plain Greek yogurt (my swap for sour cream)
• Crushed tortilla chips (or try my homemade baked tortilla chips from this Crock Pot Healthy Nachos recipe)
• Diced jalapeños or Pickled Jalapeños
• Fresh cilantro
• Chopped green onions or Pickled Red Onions

Storage Tips

• To Store. Leftover crockpot chicken enchilada soup may be stored in the fridge for up to 5 days in a covered container.
• To Reheat. Soup may be warmed on the stovetop or in the microwave until steaming.
• To Freeze. Crockpot chicken enchilada soup may be kept frozen in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating.