Slow Cooker Cheesy Chicken Enchilada Soup

Easy slow cooker cheesy chicken enchilada soup. A flavorful and comforting meal, with a spicy kick. A perfect meal to warm up with in the cool fall and winter months.

Slow cooker cheesy chicken enchilada soup recipe from @bakedbyrachel

Winter is finally here. Truly. I saw meme’s posted towards the end of last week joking about how New England would finally be getting winter in a single day. According to all of the estimates, that joke wasn’t too far off… though we’ve had worse in years past. But, the predictions were far from accurate. I’m totally okay with not getting over 18 inches of snow. And then behind that super non-impressive storm, hit the true January weather… frigid temps and quite literally. The real feel temp yesterday was -20°F. Ridiculous. Spring can’t get here soon enough!

Also, we decided on a whim to give the Masked Singer a try. I couldn’t get over how hard it was to really figure out who was singing. In my head, I kept thinking it had to be a singer and obviously not, which made it so much harder. So many possibilities but fun to try and figure it out. I’m not sold on sticking with the show yet but we’re giving it a try. Have you checked it out yet?

Slow cooker cheesy chicken enchilada soup recipe from @bakedbyrachel

So, when it feels like -20° out, what’s more perfect than a super comforting bowl of soup? Nothing. Right? It’s what we’re all drawn to. It starts in childhood, or at least in my case, and continues into adulthood. And clearly carrying that tradition on with my own kids. Super cold weather often means grilled cheese and soup. They always hit the spot.

And this soup is no exception!

I love enchilada sauce. Slather it on a tortilla or pizza and toss on some spicy seasoned chicken. Can’t get enough! So I turned one of my favorites into a ridiculously flavorful and spicy soup. That spicy kick is an absolute must!

Cheesy. Spicy. Flavorful. And super easy! This cheesy slow cooker chicken enchilada soup is an absolute must! Even my kids were in love with this soup. So don’t be scared off by the spice! Of course, feel free to cut back on the seasonings and then add more after tasting. You can always add more, but can’t remove. Taste and adjust to your liking.

Be sure to add this chicken enchilada soup to your dinner plans! It’s a perfect dish to warm up with this winter.

Slow cooker cheesy chicken enchilada soup recipe from @bakedbyrachel

Slow Cooker Cheesy Chicken Enchilada Soup

Easy slow cooker cheesy chicken enchilada soup. A flavorful and comforting meal, with a spicy kick. A perfect meal to warm up with in the cool fall and winter months. 
Prep Time15 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 45 minutes
Course: Soup
Cuisine: Mexican
Keyword: Slow cooker, Soup
Servings: 6 plus



  • 1 1/2 lb boneless chicken breast **See notes
  • 1 C yellow onion chopped
  • 1 C green bell pepper chopped
  • 1 Hungarian wax pepper seeds removed and chopped
  • 3 cloves garlic minced
  • 15 oz whole kernel corn drained
  • 14 oz Petite diced tomatoes
  • 2: 15oz black beans drained and rinsed well
  • 2 1/2 C chicken broth
  • 2 Tb all purpose flour
  • 1/2 tsp dried oregano
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp ground black pepper
  • 2 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 1/2 Tb chili powder
  • 1 C heavy cream
  • 8 oz Colby Jack cheese


  • Limes
  • Cheese
  • Green onions
  • Tortillas
  • Cilantro
  • Avocado


  • To the bowl of a 5-6 quart slow cooker, add uncooked chicken breasts, prepared vegetables and beans. In a measuring cup, stir together flour, seasonings and chicken broth, then add to slow cooker. If using prepared enchilada sauce, reduce chicken broth by 1 cup, eliminate flour and spices. Add sauce to slow cooker along with other ingredients. Cover and cook on high for 4 hours or on low for 8 hours. 
  • When initial cook time is up, carefully remove chicken. Shred with forks, set aside. Carefully taste broth and adjust seasonings as desired. Add freshly shredded cheese to the slow cooker. Stir to combine. Gently stir in heavy cream. Return chicken to the slow cooker. Cover and continue cooking for an additional 30 minutes. 
  • Serve warm with optional toppings.


*Recipe serves roughly 6-10.
*Use boneless, skinless chicken breast, fully thawed.
*Seeds should be removed from peppers.
*1 cup enchilada sauce (store bought or homemade) may be used in place of 1 cup chicken broth and spices.
An original recipe from Baked by Rachel

Items used in this recipe:

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Slow cooker cheesy chicken enchilada soup recipe from @bakedbyrachel
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8 Responses to “Slow Cooker Cheesy Chicken Enchilada Soup”

  1. #
    Anna Hettick — January 22, 2019 at 10:46 am

    This is one of my family’s favorite dinners!

    • #
      Rachel — January 23, 2019 at 6:20 am

      So glad to hear it!

  2. #
    Audriane — January 26, 2019 at 8:18 pm

    This was the best soup ever! I did exactly as you said except I didn’t have any Hungarian peppers so i used a jalapeno pepper and added extra seasonings towards the end to fit my taste as your recipe stated i love my food on the very spicy side. Thanks so much!

    • #
      Rachel — January 30, 2019 at 7:13 am

      I’m so glad you enjoyed it! Thank you for sharing, Audriane! :)

  3. #
    Georgette — January 29, 2019 at 10:01 am

    Thanks this is great. My family loves it. They can’t decide 1f they like the cheesy chicken tortilla soup or cheesy chicken enchilada soup .easy to when you get home from work the house smells great. Keep going

    • #
      Rachel — January 30, 2019 at 7:15 am

      I’m so glad everyone has enjoyed the soup recipes, Georgette! Thanks so much for sharing! :)

  4. #
    Michael — February 19, 2019 at 7:44 pm

    This recipe is delicious! Made it according to recipe and it is now my favorite soup. Seriously. Absolutely delicious. My wife loves it too. Thanks for sharing!

    • #
      Rachel — February 20, 2019 at 6:13 am

      So glad to hear you both enjoyed it, Michael. Thanks for sharing! :)

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