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Slow Cooker Chicken Enchilada Soup with tortilla strips, lime and cilantro in white bowls on white marble

Slow Cooker Chicken Enchilada Soup

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 4-6 1x


Creamy, cheesy, flavorful enchilada soup all done in the slow cooker!


  • 1 1/2 lbs boneless, skinless chicken breasts (uncooked)
  • 2 cups chicken broth
  • 1 10 ounce can red enchilada sauce
  • 15 ounce can black beans, drained
  • 14 ounce can diced tomatoes
  • 4 ounce can green chilis
  • 1/2 cup white onion, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground Mexican oregano
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 1 cup cheddar cheese, grated
  • 1 cup monterey jack cheese, grated
  • Salt to taste
  • Freshly chopped cilantro, tortilla strips, lime slices for garnish


  1. In a 5 quart slow cooker, whisk together all ingredients, except the cheese and the chicken, until completely combined.
  2. Place chicken in the slow cooker and cover with the soup mixture.
  3. Cook for 3 1/2 - 4 hours on high, or 7 - 8 hours on low.
  4. Shred chicken using tongs or two forks. Stir in cheese until completely combined. Add salt as desired.
  5. Garnish with cilantro, tortilla strips, and lime slices. Serve immediately.


Rather than buy the cheese already grated, by a block and grate it at home. The pre-shredded cheese doesn't melt as well!