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Slow Cooker Chicken Enchilada Soup

Rated as 4.2 out of 5 Stars

"Not quite a tortilla soup, not quite a taco soup, this comes together fast and gets better overnight. Stores like a dream and has fabulous flavor. Serve with sour cream and cheese on top, with either tortilla chips or cornbread on the side. Or if you're feeling fancy, you could make some paninis with pepper Jack cheese, roasted red peppers, avocados, tomatoes and mushrooms. Very tasty!"
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6 h 30 m servings 267
Original recipe yields 8 servings


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  1. Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
  2. Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
  3. Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.


  • Cook's Note:
  • You can also cook on High for 3 to 4 hours.

Nutrition Facts

Per Serving: 267 calories; 2.7 37.4 20.6 32 1595 Full nutrition

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Read all reviews 5
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I loved this soup!! Quick and easy. I’m glad I did the low sodium chicken stock that was suggested. Next time I make it I won’t use frozen since it came out a little on the watery side and add p...

added yellow and orange peppers

This recipe came out pretty good. I used low sodium chicken broth. I had a bigger can of enchilada sauce so I used a little more than the recipe calls for. Thank for the recipe:)

I really liked this but you need to use low sodium chicken broth or it will be too salty. I had some leftover black olives from another dish and added those but that is the only change I made. T...