Get the Instant Pot Version of the recipe here
Slow Cooker Chicken Enchilada Soup
I love enchiladas but sometimes I don’t want to go through all the steps of making them. I’d rather throw everything into a pot and turn it on and walk away. That’s where this recipe for slow cooker chicken enchilada soup comes in. It’s one of those throw-everything-in kind of recipes. It takes only about 10 minutes to get it going.
I love serving this soup with a dollop of sour cream and tortillas chips crunched up on top. Major bonus if I have an avocado in the house and I can put a few avocado slices on top.
More Recipes You’ll Love
Instant Pot or Slow Cooker Turkey Chili
Instant Pot Green Chile Chicken Enchilada Soup
Slow Cooker Creamy Skinny Taco Chili Soup
Slow Cooker Thick and Creamy White Chicken Chili
Instant Pot Smothered Green Sauce Chicken Enchiladas
Slow Cooker Chicken Enchilada Soup
- Prep Time: 10 minutes
- Cook Time: 6 hours on low
- Total Time: 45 minute
- Yield: 7 1/2 cups 1x
Print Recipe
Pin RecipeDescription
All the flavors of chicken enchiladas in a bowl of soup. The soup is thickened up with a can of refried beans instead of dairy…this soup can be made dairy free if you want it to be. This version is made in your slow cooker.
Ingredients
- 1 cup chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 1 (10 oz) can enchilada sauce (mild, medium or hot…whatever you like)
- 1 (14.5 oz) can petite diced tomatoes
- 1 tsp cumin
- 1 lb boneless, skinless chicken thighs or breasts (frozen is fine, just cook 2 hours longer)
- 1 (16 oz) can refried beans
- 4 oz cream cheese (optional)
- Salt and pepper
- Optional toppings: sour cream, chopped cilantro, sliced avocado, grated cheddar, tortilla or corn chips
Instructions
1. Add broth, beans, corn, chiles, enchilada sauce, tomatoes, cumin, and chicken to the slow cooker. Give a quick stir.
2. Cover and cook on LOW for about 6 hours, or until chicken is cooked and tender.
3. Remove the chicken and shred. Stir refried beans and cream cheese (if wanted) into the hot soup until creamy. Add chicken back into the slow cooker.
4. Salt and pepper to taste.
5. Ladle into servings bowls and top with individual toppings.
Notes
I used my 6 quart slow cooker for this recipe.
- Category: Soup
- Method: Slow Cooker
Gonna make this on the stove top. I’m gonna leave out the whole beans so not too many carbs and add the refrieds at the end. The others are right, the refrieds sound genius. I bet corn would be a nice addition too. Thanks for this great recipe. Can’t wait!
Yes I think corn would be great! Hope you like it 🙂
I made this soup today. Didn’t have black beans so I skipped that, also didn’t add cream cheese. But wow, delicious! I will be making this again. Thank you!
So glad you liked it!
Since my husband is vegan, do you think this would work well leaving the chicken out?
I’m sure it would…maybe add an extra can of beans?
Made this for my family this week. Followed your recipe exactly and topped it with diced avocado, shredded sharp cheddar, cilantro, green onions, and freshly fried corn tortilla strips. Huge hit in our home. That addition of refried beans at the end is perfect! Never would have thought of that.
So glad you liked it!
This was an excellent and easy recipe. Thanks so much! It’s in our family’s regular rotation now. Sooooo yummy!!!
HOORAY!
I don't use my slow cooker often enough and I need to change that. This looks delicious and the perfect reason to pull it out!
Perfect recipe for this weekend! Thanks Karen 🙂
Adding this soup to my winter soup routine. Sounds so comforting for cold winter days!
Amazing recipe! I was looking for something that would be easy for a vacation home meal (nearest store is an hour away) and this was perfect. I went with the mild enchilada sauce and would definitely kick it up a notch to medium. No leftovers in this home. Thank you, thank you thank you!!!
So glad you liked it! I need to make it again this week 🙂
Made this again tonight–at the same vacation home, only surround by snow!–with ground beef and beef broth (we've had rather chicken-centric meals lately!) and it was still fantastic. Love the versatility. Awsome!!!
Oh yum sounds fantastic
Oops! I made a mistake. I added the refried beans with everything! Is it ruined? Do I add more refried beans when it's done?
It will be fine! Just not as thick. Don't add more beans 🙂
Will this feed 4 people and how many servings is this?
It has 6 servings…yes it will easily feed 4 people!
Did you dice the chicken when you added it to the mixture at the beginning or just put the whole breasts in before shredding it later? Thanks!
I just put in whole and shred later!
This sounded so good I am making it today! Thank you. Can you tell me why the refried beans are added at the end?
I add them at the end so it thickens the soup up and makes it creamy. You can add at the beginning but it won't be as thick. Good luck! I hope you like it 🙂
I made this on Friday…it is so delicious. I add diced avocado, sour cream, cilantro and crunched up tortilla chips after I've spooned it into my bowl. Thank you for such a quick, easy and delicious recipe. I haven't used my crock pot much in the past. You've helped me see that it is a great kitchen tool! Can't wait to try another recipe.
hooray!!!
Mmmm this sounds divine. I never would have thought to put a can of refried beans in the soup. Genius!
Yes the refried beans made it nice and creamy! Enjoy!
Making this amazing soup this weekend on our crazy Sundays! Thank you for the recipe – looks delicious!
Hope it turns out well for you! I live slow cooker Sundays!
This looks delicious! I've bookmarked it to try soon. Thanks for the inspiration.
you're welcome! Hope you like it!
This looks delicious! I have to try this…such a great combination of flavors! I bet this tastes really good. Thanks!
You're welcome Jodee! Hope you like it!