Slow Cooker Chicken Enchilada Soup Recipe - easy healthy Mexican dinner
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4.75 from 4 votes

Slow Cooker Chicken Enchilada Soup

This flavorful Mexican-inspired Slow Cooker Chicken Enchilada soup is packed with hearty vegetables then topped with sharp cheddar cheese.
Course Main, Slow Cooker, Soup
Cuisine Mexican, Tex Mex
Keyword Chicken Enchilada Soup
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4
Calories 380kcal
Author Liz Della Croce


  • 2 chicken breasts boneless, skinless
  • 1 medium onion diced
  • 1 red bell pepper seeded and diced
  • 1 medium zucchini diced
  • 15 ounces fire roasted diced tomatoes
  • 15 ounce can black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 2 chipotle peppers in adobo sauce minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 4 cups chicken broth low sodium
  • 1/2 cup sharp Cheddar cheese shredded - garnish
  • diced avocado, cilantro, tortilla chips optional garnishes

Lime Crema

  • 1 cup whole milk plain Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon cumin
  • salt and pepper to taste


  • Place the first 15 ingredients (chicken through chicken broth) in a slow cooke and cook on High for 4 hours of Low for 8 hours. 
  • While the soup is cooking, mix together the lime crema in a small bowl and refrigerate until you're ready to serve the soup.
  • Before service, remove the chicken breasts from the slow cooker and place on a cutting board. Cut into large chunks then return to the slow cooker.
  • Serve soup in bowls and garnish with lime crema and chided cheese as well as any other desired garnishes.


Serving: 2cups | Calories: 380kcal | Carbohydrates: 40.5g | Protein: 36.8g | Fat: 9.1g | Saturated Fat: 4.1g | Polyunsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 1622mg | Fiber: 8.8g | Sugar: 14.1g