Crock-pot Chicken Enchilada Soup

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This ‘dump and go’ Crock-pot chicken enchilada soup has a blend of tender shredded chicken, hearty black beans, and zesty tomato sauce, infused with smoky chipotle peppers, spices, and a refreshing squeeze of lime juice.

It’s the perfect balance of warmth, spice, and freshness, and its simplicity makes it a go-to choice for a flavorful, low-effort dinner (which is, of course, my favorite kind!).

Two bowls of enchilada soup topped with cheese, tortilla strips, and avocado sitting with a striped napkin.

The Magic of Dump and Go

One of the most appealing aspects of the Crock-pot chicken enchilada soup (if you ask me, haha) is the ‘dump and go’ method of cooking it. You simply toss all the ingredients into your slow cooker, turn it on, and walk away while it works its magic. It’s amazing.

This meal requires minimal effort, but delivers maximum flavor. The slow cooking process allows all the ingredients to blend together, infusing your home with a tantalizing aroma, all while you sit back and relax. #chillin

What you’ll love about this recipe

This soup is bursting with flavor. It combines tender chicken, earthy black beans, zesty tomato sauce, and an array of spices. The smokiness of chipotle peppers in adobo, the warmth of cumin, the depth of oregano, and the kick of chili powder all come together to create a fiesta of flavors. And that’s not all – a squeeze of lime juice just before serving adds a refreshing zing that elevates the entire dish.

Chicken enchilada soup sitting in the crock of a Crock-pot with bowls and spoons in the background.

The Ingredient List

  • 2 pounds chicken breast (about 3 large breasts)
  • 4 cups chicken broth
  • 2 cans black beans (15 ounce cans)
  • 1 can tomato sauce (15 ounce can)
  • 4 ribs celery (chopped)
  • 1 yellow onion (chopped)
  • 3 teaspoon minced garlic (or 3 cloves of garlic chopped)
  • 1 tablespoon minced chipotle peppers in adobo
  • 1 tablespoon adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 tablespoon lime juice (the juice of one lime)
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A bowl of enchilada soup with spoons in the background.

Making the Soup

Now, let’s talk about how to make this flavorful soup. It’s really a breeze:

  1. Place the chicken breasts in the bottom of your Crock-pot.
  2. Add the black beans, tomato sauce, celery, onion, garlic, chipotle pepper, and adobo sauce.
  3. Sprinkle all the spices over the ingredients.
  4. Pour in the chicken broth and give it a good stir.
  5. Cover and cook on high for 3 hours, or until the chicken is tender and shreddable.
  6. Once the chicken is cooked, remove it from the pot, shred it into bite-sized pieces, and return it to the crock.
  7. Just before serving, squeeze in that lime juice and give it a final stir.
  • Be sure to check out the full ingredient list and recipe instructions below.
A bowl of enchilada soup topped with tortilla strips, cheese, and avocado.

And Now for the Fun Stuff – Garnishes and Variations

  • Shredded cheese: A generous sprinkle of shredded cheddar or Monterey Jack cheese adds a creamy, melty dimension.
  • Chopped cilantro: Fresh cilantro lends a burst of freshness and a pop of color.
  • Green onion: Sliced green onions provide a mild, oniony kick.
  • Avocado: Creamy avocado chunks or slices offer a cool contrast to the warm, spicy broth.
  • Sour cream: A dollop of sour cream adds richness and a bit of tang.
  • Tortilla strips: For that essential crunch, consider adding crispy tortilla strips or tortilla chips. Don’t have any in the pantry? Make your own flour tortilla chips. They’re easy and delicious.
  • Corn: Sweet, golden corn kernels add a delightful burst of sweetness and texture.
  • Bell peppers: Colorful bell peppers bring a crisp, fresh crunch and a mild, sweet flavor to the mix.


This is a great recipe to experiment with too. If you’re not a fan of chicken, substitute with ground beef or turkey. For a vegetarian version, skip the meat altogether and add more beans or tofu for protein. And if you like it spicy, you can adjust the level of spiciness by tweaking the amount of chipotle peppers, adobo sauce, or chili powder.

A bowl of enchilada soup with a bite on the spoon and another bowl in the background.

Storing This Chicken Enchilada Soup

This soup stores great and is a fantastic make-ahead meal. Store leftovers in an airtight container in the refrigerator for 3-4 days. And if you want to save it for a longer period, pop it in the freezer instead. Make sure to use freezer-safe containers or heavy-duty Ziplock bags. The soup can be kept in the freezer for up to 3 months.

There you have it, my friends – this Crock-pot chicken enchilada soup is a comforting, flavorful, and effortless meal. In fact, it’s a testament to the joys of slow cooking, where a little bit of prep leads to a really big payoff.

So, whether you’re feeding your family on a busy weeknight or preparing for a huge gathering (like say for Halloween night), this is a soup everyone will love. Customize it to your heart’s content, and savor a delicious, homemade bowl of goodness tonight.

A bowl of chicken enchilada soup topped with cheese, tortilla strips, and avocado.

Crock-pot Chicken Enchilada Soup

By: Kristine Underwood
This Crock-pot chicken enchilada soup has a blend of tender shredded chicken, hearty black beans, and zesty tomato sauce, infused with smoky chipotle peppers, and spices. This comforting soup is the perfect balance of warmth, spice, and freshness, and its 'dump and go' simplicity makes it a go-to choice for those seeking a flavorful, low-effort meal.
5 from 13 votes
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Soup, Stew, & Chili
Cuisine Mexican
Servings 8 bowls
Calories 260 kcal


  • 2 lbs chicken breast (about 3 large breasts)
  • 4 cups chicken broth
  • 2 cans black beans (15 ounce cans)
  • 1 can tomato sauce (15 ounce can)
  • 4 ribs celery (chopped)
  • 1 yellow onion (chopped)
  • 3 tsp minced garlic (or 3 cloves of garlic chopped)
  • 1 TBS minced chipotle peppers in adobo
  • 1 TBS adobo sauce
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 2 TBS lime juice (the juice of one lime)


  • Place chicken breasts in bottom of the crock of your Crock-pot.
    2 lbs chicken breast
  • Add the black beans, tomato sauce, celery, onion, garlic, chipotle pepper, and adobo sauce.
    2 cans black beans, 1 can tomato sauce, 4 ribs celery, 1 yellow onion, 3 tsp minced garlic, 1 TBS minced chipotle peppers in adobo, 1 TBS adobo sauce
  • Sprinkle the spices over all the ingredients.
    1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp chili powder, 1 tsp sea salt, 1/2 tsp pepper
  • Pour in the chicken broth and stir to mix well.
    4 cups chicken broth
  • Cover and cook on high for 3 hours, or until chicken is done and shreddable.
  • Once the chicken is cooked, remove it from the pot and using two forks, shred chicken into bitesize pieces. Return shredded chicken to the crock.
  • Just before serving, squeeze the lime juice into the soup and stir well.
    2 TBS lime juice
  • Ladle soup into bowls and top with shredded cheese, chopped cilantro, green onion, avocado, a dollop of sour cream, and tortilla strips.


*The nutritional information is for the prepared soup only, not for the toppings.


Serving: 1 bowlCalories: 260kcalCarbohydrates: 24gProtein: 32gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 75mgSodium: 1667mgPotassium: 1018mgFiber: 8gSugar: 5gVitamin A: 674IUVitamin C: 11mgCalcium: 64mgIron: 3mg
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Recipe Rating


  1. This might be my new favorite soup! It’s so easy to make and tastes like it came from a restaurant. Seriously, so flavorful and savory. I would recommend adding all the garnishes to it, it just makes it so much better!5 stars

    1. Thank you so much, Michelle! This made my day. So glad to hear the soup was yummy. I agree about the garnishes, the more the better. Creamy, crunchy, melty – I need it all!

  2. I love how easy this one pot soup is!! It was the perfect busy weeknight dinner for my family, so flavorful and satisfying!5 stars

    1. Wooo! This makes me so happy, Anjali! Very glad to hear you enjoyed the soup!

  3. This was excellent! Just what we needed to warm up on a chilly rainy evening! Bookmarked it so I can make it again. Thank you!5 stars

    1. Thank you so much, Dana! I’m so glad to hear it. It’s one of my favorites too.

  4. I love soup season and this recipe is no exception! Turned out hearty, bold and delicious; easily, a new favorite recipe!5 stars

    1. Fantastic! So glad to hear it, Sara! Thank you so much for the 5 stars, I really appreciate it!

  5. This was delicious! I love a dump-and-go meal too. They’re just so convenient when you have a full schedule. I’ll be making this again.5 stars

    1. They really are! Thanks so much, Gabby. Thrilled you loved the soup too!

  6. This soup turned out so hearty, flavor packed and delish. We make it on repeat in our house!5 stars

    1. Thank you Neha! I appreciate the review and I’m really glad the soup was a hit!

  7. Enchiladas are one of my favorite dishes so I was excited to try this soup! It was incredible, loved the flavor. Just like enchiladas!5 stars

    1. Thank you so much, Ashley! I do too and this soup is an easy way to enjoy the same flavors. Thrilled you loved it!

  8. This was delicious! We really enjoyed both making and eating it!5 stars

    1. I’m so glad to hear it, Suja! Thanks so much for the review, I appreciate it!

  9. This easy to make soup is bursting with so many great flavors. I love that it’s made in the Crock-pot and how it makes the whole house smell wonderful.5 stars

    1. Thank you, Nikki! Right? That’s one of my favorite things about Crock-pot cooking too – it makes the house smell so good! So glad the soup was a hit!

  10. This is one of my new favorites! I made it last night, and the flavors are just fantastic. It’s so perfect for the fall.5 stars

    1. Thank you so much, Beth! I’m glad to hear it. Here too, I make it at least once a week.

  11. So easy to make, and so delicious! It was a huge hit!5 stars

    1. Thank you so much Justine! I’m glad it was a hit at your house too!