Name: Slow Cooker Chicken Enchilada Soup
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4
Ingredients: 2 teaspoons olive oil; 80 g onion (chopped); 3 cloves garlic (minced); 225 g tomato sauce; 720 ml chicken broth (low sodium); 2 teaspoons chipotle chilies in adobo sauce (chopped; adjust to desired spice level); 425 g black beans (rinsed and drained); 410 g diced tomatoes; 300 g frozen corn; 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 450 g chicken breast (boneless, skinless, trimmed of visible fat); salt (to taste); 25 g scallions (chopped); 75 g cheddar cheese (reduced-fat, shredded); 15 g fresh cilantro (chopped)

Prep time

20 mins

Cook time

240 mins

Total time

260 mins

Servings

4 servings1×

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Slow Cooker Chicken Enchilada Soup

This slow cooker chicken enchilada soup is built on tomato sauce, chicken broth, chipotle, black beans, corn, and shredded chicken. It has the flavour of an enchilada-style filling, but in a bowl that works well for meal prep.

The onion and garlic are briefly cooked first, which gives the broth a better base than adding them raw. After that, the slow cooker handles the rest.

Why This Recipe Works

Chipotle chilies in adobo bring smoke, heat, and depth without needing a long list of spices. Cumin and oregano round out the broth, while black beans and corn make the soup more substantial.

Chicken breast stays lean and shreds cleanly after a few hours on low. If you prefer a richer texture, chicken thighs also work with the same timing.

Ingredient Notes

Use low-sodium broth if possible so the soup can be seasoned at the end. Canned black beans should be rinsed and drained to keep the broth from tasting muddy.

Chipotle varies by brand, so start with the listed amount and add more after shredding the chicken if you want extra heat. Lime juice, avocado, Greek yogurt, or tortilla chips can be added at serving.

How to Make It

Cook the onion and garlic in olive oil until softened, then stir in tomato sauce, broth, and chipotle. Bring that mixture to a gentle boil before moving it to the slow cooker.

Add the beans, tomatoes, corn, cumin, and oregano, then nestle the chicken into the soup. Cook on low until the chicken is tender enough to shred. Return the shredded chicken to the slow cooker, season to taste, and serve with scallions, cheddar, and cilantro.

Storage and Make-Ahead

Store leftovers in an airtight container in the fridge for up to 4 days. The flavour settles well, so this is a good soup to make ahead for lunches.

It also freezes well. Cool completely, portion into containers, and reheat gently with a splash of broth or water if it thickens.

Serving & Goal Fit

One bowl gives a high-protein main with beans, corn, and vegetables built in. Serve it with a small handful of tortilla chips, avocado, or a side salad depending on how filling you want the meal to be.

For a lighter bowl, keep the cheese modest and add lime and cilantro for freshness. For a higher-energy meal, add rice or serve with warm tortillas.