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Crock Pot Chicken Enchilada soup in a Dutch Oven

Chicken Enchilada Soup

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  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: serves 6
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Dinner


This quick and easy slow cooker chicken enchilada soup recipe is perfect for a weeknight dinner idea, tailgating, or parties! Easily prepped in under 10 minutes this is a family favorite!


  • 2 pounds boneless, skinless chicken breasts
  • 1 (10- ounce) can red enchilada sauce
  • 1 (10- ounce) can Ro-tel tomatoes with green chilis, undrained
  • 1 (15- ounce) can black beans, drained and rinsed
  • 1 (11- ounce) can Mexicorn, drained
  • 1 cup chicken stock
  • 2 tablespoons chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 cup heavy cream
  • Optional garnishes – sour cream, cilantro, cheddar cheese, avocado, jalapeño, lime wedges


  1. Place chicken into the bottom of your slow cooker. Top with enchilada sauce, Ro-tel, black beans, corn, chicken stock, chili powder, paprika, cumin, and salt. Stir to combine.
  2. Cover and cook on high for 3- 4 hours, until the chicken shreds easily.
  3. Add in the heavy cream and stir to combine. Cook for an additional 30 minutes.
  4. Serve warm with desired toppings.


Instant Pot Instructions:

  1. Place all the ingredients into the Instant PotCover, stir to combine and seal with the lid.
  2. Switch the valve to the sealing position and cook for 20 minutes on manual high pressure.
  3. Once it is done cooking, let it naturally depressurize for 10 minutes, then switch the valve to the venting position to completely release steam before opening lid.
  4. Shred the chicken with a fork, and stir to combine.

Store airtight for up to 3 days.

Freeze airtight for up to 1 month.

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