Slow Cooker Chicken Enchilada Soup

SLOW COOKER CHICKEN ENCHILADA SOUP –  The best ever enchilada soup that is creamy, cheesy, packed full of tender chicken and amazing flavor!  This chicken enchilada soup is easy to make in your slow cooker for a cozy fall or winter dinner!


  • 1 1/2 Pounds Chicken Breasts, OR one rotisserie chicken, shredded
  • 1 White or yellow onion diced
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Pepper
  • 2 Tbsp taco seasoning
  • 1 28 Ounce Can red enchilada sauce
  • 1 15 ounce Can corn drained
  • 1 15 ounce Can black beans drained and rinsed
  • 1 15 ounce Can ranch style beans do not drain
  • 1 Cup Salsa
  • 2 Cups Vegetable or chicken broth
  • 2 Tsp Hot pepper sauce if desired
  • 2 Cups shredded cheese of choice
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Water


  1. Add the chicken breasts to the crockpot and season with the taco seasoning, salt, pepper, and garlic powder.

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  2. Add all additional items except cheese to the crock pot and stir.  Cover the crockpot and cook on low for 6-8 hours, or high for 4-5 hours.

  3. After cooking, mix together the cornstarch with the water.  Add to the crockpot and stir.  Allow soup to thicken for 5-10 minutes.

  4. Stir in the cheese.  Serve immediately with your favorite toppings.

Recipe Notes

NOTE:  There are two ways to thicken this soup.  You can mash together 2 TBSP softened butter with 2 TBSP of flour and add that to the soup, or use the cornstarch method mentioned in the recipe.