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Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Creamy chicken enchilada soup made in the crockpot! Easy, healthy and crazy delicious!
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
0 minutes
Total Time 4 hours 10 minutes
Servings 4 servings
Calories 309kcal
Author Tiffany


  • 2 boneless skinless chicken breasts
  • 3 cups chicken broth
  • 1 tablespoon cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion salt (or sub onion powder and salt)
  • 8 ounces light cream cheese
  • 1 can black beans drained and rinsed
  • 1 can yellow corn drained and rinsed
  • 1 30-ounce enchilada sauce see note
  • 1 14-ounce can tomato sauce
  • 1/3 cup water or chicken broth
  • 3 tablespoons masa harina OR flour
  • optional toppings: tomatoes, shredded cheese, tortilla chip strips, avocados, cilantro


  • Add chicken, 3 cups broth, cumin, garlic powder, onion salt, cream cheese, black beans, corn, enchilada sauce, and tomato sauce to your slow cooker. Cover and cook on high for 3-4 hours or on low 7-8 hours.
  • About 10-15 minutes before serving, shred the chicken with 2 forks and stir soup until cream cheese is combined with soup. Whisk remaining 1/3 cup chicken broth (or water) and flour (or masa harina). Add to slow cooker and stir until thickened. Serve warm with additional toppings as desired.


Enchilada sauce: I like to use 2 10-ounce cans of mild and 1 10-ounce of medium instead of one large can. 


Calories: 309kcal | Carbohydrates: 28g | Protein: 24g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 2149mg | Potassium: 778mg | Fiber: 6g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 13mg | Calcium: 141mg | Iron: 4mg