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Slow Cooker Chicken Enchilada Soup

Updated: May 29, 2019

We were looking for soup inspiration 💡 a little while ago (some people look for fashion inspo, others enjoy interior design, we’re deep into soup! 🤷🏻‍♀️) and came across a Slow Cooker Chicken Enchilada Soup on and fell in love. ❤️ Seriously, what’s not to like?? Anything you’ve ever wanted in a soup is here, right down to the customizable toppings! We used Gimme Some Oven’s enchilada sauce recipe as well and we have to say, it was definitely worth the extra step. Mark this one down for Cinco de Mayo, friends, it’s a keeper!


2 boneless skinless chicken breasts (about 1 pound, 500 g)

2 cups good-quality chicken stock (475 ml)

1 1/4 cup (or 1 10-ounce can, 300 ml) red enchilada sauce, homemade (see recipe below) store-bought

2 (14-ounce, 400 g) cans black beans, rinsed and drained

1 (14-ounce, 400 g) can fire-roasted diced tomatoes, with juice

1 (15-ounce, 425 g) can whole-kernel corn, drained

1 (4-ounce, 115 g) can diced green chiles

2 cloves garlic, minced

1 white onion, peeled and diced

1 teaspoon ground cumin

1 teaspoon salt, or more/less to taste

Optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips


Add all ingredients to a large slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

Serve warm, with optional garnishes.

You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Homemade Red Enchilada Sauce


Yields about 1 1/2 cups

2 tablespoons avocado oil (or vegetable oil, or any other neutral oil)

2 tablespoons all-purpose or gluten-free flour

4 tablespoons chili powder (*not cayenne!)

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon dried oregano

2 cups chicken or vegetable stock


Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.

Use immediately or refrigerate in an air-tight container for up to 3 days.

Slow Cooker Chicken Enchilada Soup and Enchilada Sauce recipes via

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