If you love the flavor of Mexican food, then you will love this Slow Cooker Chicken Enchilada Soup. It is so cheesy and good!

Slow Cooker Chicken Enchilada Soup

Course Soup
Author Tammy


  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 small green or red bell pepper, diced
  • 3 cloves garlic, minced
  • coarse salt and fresh black pepper
  • 1 can 11 ounces Ro-tel diced tomatoes & green chiles
  • 4 cups low-sodium chicken broth
  • 1 1/4 pds boneless chicken breasts
  • 2 cups corn
  • 1 can black beans optional
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp oregano
  • 1 1/2 shredded sharp cheddar cheese or Monterey Jack plus more for serving
  • 1 cup sour cream plus more for serving
  • tortilla chips for serving


  1. In a medium skillet heat the oil over medium heat. Add the onions, peppers, and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
  2. Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chili powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
  3. Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.
  4. Serve garnished with more cheese, sour cream or tortilla chips.