Slow Cooker Chicken Enchilada Soup (Crock-Pot Recipe)

Slow Cooker Enchilada Soup (Crock-Pot Recipe), chicken, black beans, corn, enchilada sauce, cumin, cilantro

Slow Cooker Chicken Enchilada Soup (Crock-Pot Recipe)

Toss everything into your Crock-Pot and let this Slow Cooker Chicken Enchilada Soup simmer to spicy perfection. 

This is the fourth installment of a week full of super Super Bowl recipes, and this soup won’t disappoint. One of the best parts about it is the preparation is just so simple.

Besides cubing some chicken and dicing an onion, it’s just a matter of putting every other ingredient into your slow cooker. The ingredients include: cubed chicken, diced onion, enchilada sauce, mild green chiles, black beans, corn, cumin, coriander, oregano, garlic, cilantro and some water.

Dressing it up with garnishes of choice (like grated cheese, sour cream, pico de gallo, chopped fresh cilantro, chopped green onion, crushed tortilla chips, a scoop of guacamole), everyone can make this soup their own.

Throw on a big ol’ pot of soup for your Super Bowl crowd, or for anytime.


5.0 from 1 reviews
Slow Cooker Chicken Enchilada Soup (Crock-Pot Recipe)
Prep time
Cook time
Total time
Recipe type: Soup, Entree
Serves: 6-8 servings
  • 1 pound boneless, skinless chicken, cubed
  • 1 cup diced onion
  • 1 -19 ounce can enchilada sauce (I used verde for mine - and hot or mild is your choice, too)
  • 1 -15 ounce can black beans, drained and rinsed
  • 1 -12 ounce bag frozen corn kernels (no need to thaw)
  • 1 - 4 ounce can mild green chiles
  • 2½ teaspoons ground cumin
  • 1 teaspoon dry cilantro leaves
  • ½ teaspoon ground coriander
  • ½ teaspoon ground oregano
  • ½ teaspoon garlic powder
  • 3 cups water
  • sat and ground black pepper, to taste
  1. Place all of the ingredients into the slow cooker and stir to combine.
  2. Cover the pot and set to cook on low for 8 hours.
  3. Adjust seasoning, as desired.
  4. Serve in bowls with desired garnishes (grated cheese, sour cream, pico de gallo, chopped fresh cilantro, chopped green onion, crushed tortilla chips, a scoop of guacamole).


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Crock Pot Cookery, Entrée, Living in Elegant Simplicity, Poultry, Soups. Bookmark the permalink.

2 Responses to Slow Cooker Chicken Enchilada Soup (Crock-Pot Recipe)

  1. Lawd, girl, you were on a roll! This looks yum as well. 🙂 You do more with a slow cooker than most people. Thanks for the inspiration and ideas!

  2. Doug says:

    Thanks for the recipe! I like how slow cooker recipes are very easy to customize to individual preferences – like you mentioned you can choose your favorite enchilada sauce or choose to mince garlic instead of doing the powder.

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