Two white soup bowls with Slow Cooker Enchilada Soup in them sitting on a wood backdrop with a blue towel under the bowls. The soup is topped with one slice of avocado, shredded cheese, chopped green onion, and wonton strips.

Slow Cooker Chicken Enchilada Soup

A savory, warm and comforting soup with all of the flavors of Chicken Enchiladas in a bowl! Something the entire family will enjoy.

Course Soup
Cuisine Mexican
Keyword Chicken Enchilada Soup, Crockpot Chicken Enchilada Soup, Slow Cooker Chicken Enchilada Soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 14 cups
Author Amy - The Speedy Spatula


  • 1 boneless skinless chicken breast frozen or thawed
  • 28 oz Mild Red Enchilada Sauce
  • 14.5 oz Organic Whole Kernel Corn drained or frozen
  • 14.5 oz White Northern Beans drained
  • 10 oz Mild Diced Tomatoes with Green Chiles
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 4 oz Velveeta cheese cubed
  • 1 tsp fresh minced garlic
  • 1/2 sweet onion diced
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder


  1. Place all ingredients EXCEPT the milk and cheese in the slow cooker.

  2. Place the lid on the slow cooker and cook on high 6 hours if your chicken is frozen and high 4 hours if your chicken is thawed. You can also cook on low for 8 hours or low for 6 hours.

  3. Once cooked, remove the chicken, turn off the heat, and shred the chicken.

  4. Add the chicken back into the slow cooker along with the cubed cheese.

  5. Stir until the cheese is completely melted, then slowly stir in the milk.

  6. Serve with tortilla strips, sliced avocado, sour cream or nonfat Greek yogurt, shredded cheddar cheese, chopped green or red onion, or jalapeƱos.