Mexican-inspired Crockpot Chicken Enchilada Soup

Looking for a cozy, flavor-packed dinner that basically makes itself? This slow cooker chicken enchilada soup is everything you want in a comforting meal: hearty, spicy, a little smoky, and wildly easy to throw together.

Whether you’re planning ahead for a busy weeknight, feeding a crowd on game day, or just need something warm and satisfying for a chilly night, this soup’s got you covered.

• Made in one pot, with minimal prep and max flavor
• Packed with protein and fiber
• Freezer-friendly and great for leftovers
• Customizable heat level and toppings

Step 1: Sauté for Flavor (Optional, but Worth It)

Start by sautéing the diced onion in a bit of olive oil until translucent. If using fresh garlic, add that here too. This small step brings out a natural sweetness and deeper flavor.

Another optional step is to roast your frozen corn in the oven or on a skillet before adding it to the slow cooker (it gives it a smoky flavor).

Step 2: Layer It Up

Place chicken breasts at the bottom of your slow cooker. Add the sautéed onions (and garlic), followed by corn, black beans, chili beans, diced tomatoes, and enchilada sauce. Pour in the chicken broth.

Step 3: Spice It Right

Toast your chili powder, cumin, and paprika in a dry skillet until fragrant (again, if you’re strapped on time or want this dish to be a true one-pot wonder, you can omit toasting).

Stir your spices into the slow cooker with cayenne pepper. Want a kick? Add chopped chipotle peppers or green chiles here too.

Step 4: Slow Cook & Shred

Cook on high for 6 hours or low for 8 hours until the chicken is fully cooked (165°F). Remove the chicken, shred with two forks or a hand mixer, then return it to the soup and stir well.

Time to make it shine! Try topping your bowl with:

• Shredded cheddar cheese
• Chopped cilantro
• Diced avocado
• Sour cream or a drizzle of heavy cream
• Crispy tortilla strips
• Lime wedges or zest
• Scallions or jalapeño slices

Serve with warm tortillas, cornbread, or crusty sourdough for a full-on comfort meal.

• You can refrigerate leftovers in an airtight container for up to 3 days. The flavor only gets better!

• You can also freeze in portions (without toppings) for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop or microwave.

• This recipe is also great for meal prep – just assemble all ingredients in a freezer-safe bag (minus broth) and freeze. Dump and cook when ready!

Final Touch

This recipe is hearty, flexible, and loaded with bold Mexican flavors. And with a few tiny tweaks – like roasted corn, fresh lime, or toasting your spices—it goes from great to unforgettable.

Add it to your rotation, and don’t be surprised if your slow cooker becomes your new favorite kitchen sidekick.