Crock Pot Chicken Enchilada Soup
If you love the bold, cozy flavors of chicken enchiladas but want something warm and spoonable, this Crock Pot Chicken Enchilada Soup is about to be your new favorite. It’s packed with tender shredded chicken, fire-roasted tomatoes, black beans, corn, and just the right amount of spice — all simmered together into one irresistible bowl.
The best part? It’s a true dump-and-go slow cooker recipe, meaning minimal prep, zero searing, and no extra dirty dishes. You can even prep it ahead as a freezer meal, so dinner’s ready to roll on your busiest nights! It’s also perfect for meal prep Sunday for lunches all week.
Read on below for full freezer instructions.
Why You’ll Love It
- Easy prep: Just chop, dump, and let the slow cooker work its magic.
- Family favorite: Hearty, filling, and loaded with flavor everyone loves.
- Meal prep friendly: Freeze it ahead and have a homemade dinner ready whenever you need it.
- Customizable: Adjust the spice, swap the beans, or pile on your favorite toppings.
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Crock Pot-6 quart or larger
- Chicken breasts
- Veggies- yellow onion, bell pepper, poblano pepper
- Garlic cloves
- Can fire-roasted tomatoes
- Tomato sauce
- Canned black beans
- Can sweet corn kernels
- Seasonings- cumin, oregano, smoked paprika, salt and pepper
- Chicken broth
How To Make It
Wait until you see how easy this is! Almost too easy 😉
Add everything to your crock pot. Place the chicken breasts on the bottom, then layer in the onion, peppers, garlic, tomatoes, tomato sauce, black beans, corn, and all seasonings. Pour the chicken broth over the top.
Cook: Cover and cook on High for 3 hours or Low for 5-6 hours, until the chicken is cooked through and tender.
Shred the chicken: Remove the chicken breasts, shred them with two forks, then stir the meat back into the soup.
Taste and serve: Adjust seasoning as needed and serve hot with your favorite toppings.
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Freezer Prep Instructions
This soup makes an excellent freezer-to-crockpot meal, perfect for busy weeknights or meal prepping. I always loving having meals like this on hand for when I don’t feel like cooking or when we get home from a trip. Freezer meals are lifesavers!
To Freeze:
- Add all ingredients (except the chicken broth) to a large, labeled freezer bag or container.
- Seal tightly and remove as much air as possible.
- Freeze flat for up to 3 months. (this also saves space in the freezer!)
(Freezing the broth separately helps prevent overflow in the bag and makes thawing faster.)
To Cook from Frozen:
- Thaw overnight in the refrigerator or in a bowl of cold water for about 30 minutes.
- Dump everything into the crock pot, (it’s ok if the chicken is still a little frozen) add the chicken broth, and cook on Low for 5–6 hours or High for 3 hours, until the chicken shreds easily.
- Shred, stir, and serve with toppings of your choice!
Tips
- Want it spicier? Add a diced jalapeño or a little chipotle chili powder.
- Prefer thicker soup? Stir in a few tablespoons of cream cheese or heavy cream at the end.
- Make it creamy: Blend a portion of the soup before serving or top with shredded cheese and let it melt in.
Topping Ideas
- Crushed tortilla strips or chips
- Sour cream or Greek yogurt
- Diced avocado
- Fresh cilantro
- Shredded cheese
- Lime wedges
More Hearty Soups
- Chicken Ramen
- Chicken Parmesan Soup
- White Chicken Chili
- Stuffed Pepper Soup
- Zuppa Toscana
- Crock Pot Game Day Chili
- Kielbasa Potato Soup
Double It Up
This is one of those recipes I love to double — one batch for dinner tonight, one to freeze for later. There’s something so satisfying about knowing future-you will look back and thank you!
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Crock Pot Chicken Enchilada Soup
Equipment
Ingredients
Method
- Add everything to your crock pot. Place the chicken breasts on the bottom, then layer in the onion, peppers, garlic, tomatoes, tomato sauce, black beans, corn, and all seasonings. Pour the chicken broth over the top.
- Cover and cook on High for 3 hours or Low for 5-6 hours, until the chicken is cooked through and tender.
- Remove the chicken breasts, shred them with two forks, then stir the meat back into the soup.
- Adjust seasoning as needed and serve hot with your favorite toppings.
Nutrition
Notes
To Freeze:
- Add all ingredients (except the chicken broth) to a large, labeled freezer bag or container.
- Seal tightly and remove as much air as possible.
- Freeze flat for up to 3 months.
To Cook from Frozen:
- Thaw overnight in the refrigerator or in a bowl of cold water for about 30 minutes.
- Dump everything into the crock pot, add the chicken broth, and cook on Low for 5-6 hours or High for 3 hours, until the chicken shreds easily.
- Shred, stir, and serve with toppings of your choice!
Are you saying two chicken breast meaning 2 individual breast, or are you saying 2 whole chicken breast which is really 4 halves? Thank you….
2 individual breasts or about 1 1/2 pounds