crockpot chicken enchilada soup.

I first tried this Skinnytaste recipe for Crockpot Chicken Enchilada Soup in December of 2011. For the last three years, my adapted version of this recipe has remained the number one, go-to slow cooker meal for our family.

There’s something about a hearty soup and it’s willingness to accommodate loads of cheddar cheese and sour cream. It’s great during the cold, dark days of winter with a Bristol Winter Warlock, but it’s even better during the cool nights of summer with an ice cold Corona and a twist of lime (on both)! And if you’re looking for my opinion, the best way to enjoy this soup is to scoop up each and every bite with with a Trader Joe’s Sweet Potato Tortilla Chip!

Crockpot Chicken Enchilada Soup

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours, 20 minutes

Crockpot Chicken Enchilada Soup


  • splash of olive oil
  • 1 small white onion
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 8 oz can tomato sauce
  • 1 chipotle chili in adobo sauce, seeds scraped out and minced
  • 15 oz can black beans, rinsed and drained
  • 14.5 oz can petite diced tomatoes
  • 2 cups frozen corn
  • 2 tsp cumin
  • 4 boneless, skinless chicken breasts
  • sliced avocado, for topping
  • shredded cheddar cheese, for topping
  • sour cream, for topping


  • Heat olive oil in a large saucepan over medium-low heat. Add onion and garlic to hot oil and sauté until soft. Slowly add the chicken broth, tomato sauce and chipotle chili and increase heat to medium-high to bring to a boil.
  • While soup base is coming to a boil on the stove, place chicken breasts in the bottom of the crock pot, then add the drained black beans, diced tomatoes, frozen corn and cumin. Once soup base boils, remove from heat and pour atop all the ingredients in the crock pot. Cover and cook on low for 6 hours.
  • After 6 hours, remove chicken from crockpot and shred. Add chicken back into the soup and adjust the salt to taste.
  • Top each bowl of soup with avocado, shredded cheddar cheese and sour cream for maximum flavor! You can also enjoy with tortilla chips (I recommend Trader Joe's Sweet Potato Tortilla Chip Rounds).

As it’s just Andrew, Madeline and me for dinner, there is usually a ton of soup left over. So normally I freeze a bunch of soup “pucks” in my silicone muffin pans, then transfer them to a freezer ziploc for storage. These little pucks reheat perfectly in the microwave; two pucks makes a great gourmet leftover lunch!

On Tuesdays, I share some of my favorite recipes. Make sure to come back and check them out!


  1. Yummo! I never thought to freeze leftovers in muffin pans… great idea!

  2. Thank you! I needed a new chicken recipe. Actually, I need new recipes in general so keep em coming! 🙂


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