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Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

5 from 1 reviews

A hearty, spicy Tex-Mex chicken soup made in a slow cooker. Adapted from The Kitchn


For the enchilada sauce:

For the soup:

To garnish:


  1. Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat. Add the onions and jalapeño and cook until soft. Add the garlic, chili powder, cumin, and sugar and cook for about a minute. Add the tomatoes, tomato sauce, and stock. Season with salt and pepper. Bring to a simmer, then transfer to the bowl of a slow cooker.
  2. Add the corn, beans, and chicken to a 5-quart (or larger) slow cooker. Cover and set on low for 6 to 7 hours (or high for 4 hours).
  3. Remove the chicken and shred. Return shredded chicken to the crock pot. Give the soup a taste and season the soup with additional salt, pepper, and cayenne pepper, if needed.
  4. Serve with cheddar cheese, sour cream, tortilla chips, and cilantro.