Slow Cooker Chicken Enchilada Soup


All I’m going to say here is I LOVE this soup and I created this recipe because of my love for enchiladas and Mexican food.  It’s easy to prepare and incredibly delicious!  Enjoy =)!

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Slow Cooker Chicken Enchilada Soup

The easiest Enchilada soup! It's brimming with flavor and so deliciously satisfying!

Servings: 8
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes


  • 3 large chicken breast halves
  • 2 (14 oz) cans chicken broth
  • 2 (8 oz) cans tomato sauce
  • 2/3 cup chunky salsa (I use Pace Chunky Hot Salsa)
  • 1/2 cup Zesty Italian Dressing
  • 2 Tbsp chili powder
  • 1 tsp cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/4 cup extra virgin olive oil
  • 1/2 cup Masa Harina
  • 2 cups milk
  • 2 cups frozen corn
  • 1 (14 oz) can black beans, drained and rinsed
  • 1 (14 oz) can pinto beans, drained and rinsed
  • 2/3 cup shredded Cheddar Cheese
  • 2/3 cup shredded Monterrey Jack Cheese
  • Salt and Pepper , to taste

For Serving (all optional, but I'd say sour cream is a must):

  • Additional shredded Cheddar and Monterrey Jack Cheese
  • Diced avocados
  • Sour Cream
  • Chopped cilantro
  • Chopped green onions
  • Tortilla Chips or strips


  1. Place chicken in a slow cooker. Pour chicken broth, tomato sauce, salsa and Zesty Italian Dressing over chicken. Sprinkle in chili powder, cumin, onion powder and garlic powder. Cover with lid and cook on low heat for 6 hours.
  2. Once cooked, remove chicken from slow cooker and set aside. Prepare a roux in a saucepan by heating olive oil over medium heat then stirring in Masa Harina (mixture will be thick), slowly pour in milk. Cook, stirring constantly, until mixture is very thick and it reaches a gentle boil (it should be like the consistency of a porridge). Pour mixture into slow cooker and whisk until smooth. 
  3. Add in corn, Black Beans, Pinto Beans, Cheddar Cheese and Monterrey Jack Cheese. Shred chicken and stir into soup. Season soup with salt and pepper to taste (I didn't add any salt at all I didn't think it needed it just pepper). Allow to cook about 10 minutes until all ingredients are heated through. Serve warm garnished with additional shredded cheese, diced avocados, sour cream, cilantro, green onions and tortilla chips.
Course: Soup
Cuisine: Tex-Mex
Keyword: Slow Cooker Chicken Enchilada Soup
Author: Jaclyn


  • Kristi Siemsen: Jaclyn, I tried this tonight, and it was amazing! I absolutely love your blog. I’ve tried so many of your recipes, and they are all amazing! Thank you for sharing these with us! You’re a blessing! October 10, 2014 at 6:43pm Reply

  • Eileen: Hi! I was wondering if it would be possible to make this soup in a regular pot? I don’t have a slow cooker, but i’m dyiiiing to make this March 31, 2014 at 7:28pm Reply

    • Jaclyn: Yes that should work just fine. I hope you love it! March 31, 2014 at 7:42pm Reply

  • Laura: I made this for dinner tonight and the family loved it! Really very good. Thanks for sharing your recipe! November 10, 2013 at 5:55pm Reply

    • Jaclyn: So happy to hear your family loved this soup Laura! Thanks for leaving a comment! November 16, 2013 at 9:28pm Reply

  • Elizabeth: So yummy and comfort food for when the weather starts to change :) November 1, 2013 at 1:53pm Reply

  • Liz: Nice soup – thank you. September 19, 2013 at 1:44pm Reply

  • Chelsey: I had a baby two months ago and have been trying to cut carbs to lose the baby weight faster so i have been cooking my way through your soup recipes and all i have tried so far have ended up in my favorite recipes folder. This is a delicious soup. Good work! December 13, 2012 at 10:23pm Reply

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