Crockpot Chicken Enchilada Soup

Warm, bold, and flavorful enchilada soup made easily 100% in your crockpot. All the flavors you love about decadent chicken enchiladas in a simple, easy and healthy crockpot soup.

Crockpot Enchilada Soup #glutenfree

Is it just me, or does a long weekend make anyone else feel more tired? I feel like I spend the entire time trying to get more done, rather than taking it easy. I did have a super fun Saturday night, however. It included maple whiskey and cards against humanity. Obviously my kind of evening. 😉

Crockpot Enchilada Soup #glutenfree

I spend a lot of the weekend trying to meal plan/prep for the week, and grocery shopping. Ummm, grocery shopping takes me like 2 hours. It starts off like this wonderful, fun experience, then I realize I still have 3 more stores to go to in order to get all my favorite specialty items, and I am totally over the whole experience since I just slowly made my way through Sprouts for the last hour and a half.

Crockpot Enchilada Soup #glutenfree

Reason # 984058085 that I am in total, unconditional love with my crockpot. I can toss some ingredients in when I’m getting ready in the morning with little-no prep, and I come home to bold, delicious and flavorful chicken enchilada soup. The chicken comes out perfect every time–by the time you remove it to shred it, it is practically falling apart on it’s own.

Crockpot Enchilada Soup #glutenfree

This soup is so simple and easy, and it also provides that warm fall and winter comfort we all crave this time of year. Mexican food is kind of my go-to. It’s always full of flavor, and it never disappoints, and this soup is no exception!

Crockpot Enchilada Soup

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: 6-8 servings

Crockpot Enchilada Soup

Warm, bold, and flavorful enchilada soup made easily 100% in your crockpot. All the flavors you love about decadent chicken enchiladas in a simple, easy and healthy crockpot soup.


  • 2 large chicken breasts
  • 32 oz enchilada sauce (make sure it's gf if necessary)
  • 2 orange or red bell peppers, chopped
  • 1 sweet onion, chopped
  • 16 oz black beans, drained and rinsed
  • 2 cloves garlic, finely minced
  • 1 jalapeno, seeded and finely chopped (ribs are optional and will lead to a spicier soup)
  • 1/2 tbsp cumin
  • For serving:
  • Plain Greek yogurt
  • Fresh cilantro
  • Freshly shredded cheddar cheese
  • Chopped green onions


  1. Place chicken, enchilada sauce, veggies, beans and seasonings into your crockpot. Be sure liquid is covering your chicken. If chicken is revealed, add more sauce. Cook on low for 5 hours.
  2. Remove chicken and shred. Return to crockpot and stir back into soup. Serve topped with Greek yogurt, cilantro, green onions and shredded cheese. Leftovers may be stored in the refrigerator in an airtight container for up to one week.


    • Ari says

      Ummm, YUM! I put it in diet gingerale because I usually love whiskey and ginger, but with the maple, root beer would have been a way better choice! Move to AZ and play games and drink whiskey with me? Or just come visit and do those things! :)

  1. celtsalt says

    Came for the soup; stayed for the chat. OMG, you shop like I do. I read labels if it’s not fresh food, takes me forever. I explore the new products along with the new ingredients I’m getting for an unfamiliar recipe.. Delicious, easy recipe. I added warm tortillas to the sides – to tear into each bowl, after all, enchiladas are wrapped in them.. A bowl of sliced black olives and some shredded raw green cabbage sent your soup from the beach to the moon

    • Ari says

      Thank you so much!! This comment absolutely made my day! I’m so glad I’m not the only weirdo at the grocery store 😉 and very happy to hear you enjoyed the soup!!

  2. Meghan says

    your sauce looks green. Are you using green enchilada sauce or red? And about how many servings does this make. I want to make it for my family of 6. Looks yummy!

    • Ari says

      I used my homemade green chile enchilada sauce as linked in the recipe. You are free to use either–whatever you like! As the recipe states, this yields 6-8 servings. Enjoy!! :)

  3. Hibba says

    how big of a crockpot do you need for this recipe? I have a 2 QT and I wanted to make sure it wouldn’t overflow… thanks! :)


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