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Crock Pot Enchilada Soup

Thrown together in less than 5 minutes, this crock pot enchilada soup is a hearty soup recipe that tastes so good on a busy weeknight. Topped with shredded cheese, avocado and tortilla chips, this slow cooked Mexican soup will be in regular dinner rotation.
Course Soup
Prep Time 5 minutes
Cook Time 8 hours
Servings 6 servings
Calories 227kcal
Author Lyndsey


  • 1 quart chicken stock
  • 1 lb chicken breast
  • 1 small onion diced
  • 1 28 oz can diced tomatoes
  • 1 can black beans
  • 1 10 oz package frozen corn
  • 1 10 oz can mild enchilada sauce
  • ¼ cup cilantro chopped
  • 2 TB chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon sea salt
  • 1 teaspoon pepper


  • Combine all ingredients into slow cooker and cook for 8 hours on low.  After 7 hours, pull out chicken and shred.  Return chicken to pot and cook for one more hour.
  • Serve with diced avocado, greek yogurt, shredded cheese & tortilla chips


Make it milder or spicier:  If you want a more mild soup reduce the spices or use a mild enchilada sauce. To make it spicy, add in some cayenne.
Meatless:  Leave out the meat and add in chickpeas and sweet potato along with vegetable broth to make a meatless vegan and vegetarian version.
Storage:  Store in an airtight container for up to 4 days in the refrigerator. To freeze, allow soup to cool in the fridge and then store in freezer safe containers for up to 3 months.
Slow Cooker Model:  I tested this recipe in a 6 quart slow cooker.
Reheat in a saucepan over medium heat until heated through. You can also microwave it.
Freezer Directions: Allow soup to cool in the refrigerator then transfer to a freezer safe container and freeze for up to 3 months.
Topping Ideas:  My favorite toppings for this soup are tortilla chips, cheese and avocado or guacamole. You can also add Fritos, jalapeños, onions, scallions, cilantro or sour cream.


Serving: 1serving | Calories: 227kcal | Carbohydrates: 25g | Protein: 25.1g | Fat: 3.4g