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.

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?

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
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Slow Cooker Cheesy Chicken Enchilada Soup

Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 6 plus
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. 



  • 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


Calories: 529kcal, Carbohydrates: 24g, Protein: 39g, Fat: 31g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 155mg, Sodium: 1941mg, Potassium: 945mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1896IU, Vitamin C: 31mg, Calcium: 342mg, Iron: 3mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Soup
Cuisine: Mexican
Keywords: Slow cooker, Soup

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Slow cooker cheesy chicken enchilada soup recipe from @bakedbyrachel