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+ servings
Soup in white bowl topped with jalapeños, diced tomatoes and tortillas

Slow Cooker Chicken Enchilada Soup

Spicy, cheesy and hearty Slow Cooker Chicken Enchilada Soup is an easy crockpot meal!
Course Lunch or Dinner
Cuisine TexMex
Keyword Chicken Soup, Crockpot Recipe, Enchilada, Slow Cooker Recipe
Prep Time 15 minutes
Cook Time 8 hours
0 minutes
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 264kcal
Author Deb Clark
Cost $12



  • 2 chicken breasts boneless, skinless
  • 4 cups chicken stock
  • 1 15 oz. crushed tomatoes
  • 1 15 oz. green enchilada sauce
  • 1 15 oz. black beans drained and rinsed
  • 1 4 oz. mild green chilis diced
  • 2 bell peppers I used red and orange, diced
  • 1 yellow onion diced
  • 2 tbsp cumin
  • 2 tbsp chili powder
  • 2 tsp salt
  • 1/2 cup butter one stick
  • 1/2 cup flour
  • 1 8 oz. shredded cheese Mexican four cheese blend.


  • Melt the butter in a large sauce pan on the stove over medium heat. When hot and bubbly add the flour and spices - salt, cumin and red pepper. Whisk until the flour is incorporated.
  • Slow add the chicken stock whisking the entire time. Increase the heat to high and bring to a boil, whisking constantly until the sauce thickens, about five minutes.
  • Remove from heat and stir in the cheese, whisk until smooth. Set aside the cheese sauce.
  • Peel and dice the onion. Dice the bell peppers.
  • Add the chicken breast to the slow cooker.
  • Top with crushed tomatoes, green chilies, black beans and enchilada sauce.
  • Add the diced vegetables and pour the cheese sauce over. Add the crockpot lid and set on low. Cook for eight hours.
  • When the cooking is complete, remove the chicken breast shred with two forks and add the shredded meat back into soup.
  • Serve with your favorite toppings and enjoy!!



Although it's tempting to cook this on high so it's done more quickly, the chicken will be better if cooked on low for eight hours. Cooking it on low will ensure the meat is tender and can be easily shredded.


Serving: 8servings | Calories: 264kcal | Carbohydrates: 15g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 960mg | Potassium: 492mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1915IU | Vitamin C: 40mg | Calcium: 36mg | Iron: 2mg