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Slow Cooker Chicken Enchilada Soup
with chipotles

Active: 35 minTotal: 7 hr 35 min
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Who doesn't love enchilada flavors? In this version, we deconstruct classic enchilada ingredients and turn it into a warm and hearty slow cooker soup.
Smarts: This meal can easily be doubled for freezing so you can have something convenient on hand for those busy times.


Slow Cooker Chicken Enchilada Soup:
  • Chicken breast, bone-in & skinless - 1 breast
  • Garlic - 3 cloves, minced
  • Onions - 1, diced
  • Chipotle peppers (find canned in ethnic aisle, usually in adobo sauce) - 1, chopped finely
  • Diced tomatoes (14 oz / 397 g) - 1 can
  • Cumin - 1 Tbsp
  • Coriander - 1 Tbsp
  • Adobo sauce (usually found with canned chipotles - sub smoked paprika) - 2 tsp
  • Green chiles - 2 oz
  • Chicken stock (sub water) - 4 cups
  • Black beans (14 oz / 397 g) - 1 can, drained and rinsed
  • Corn kernels, frozen or fresh - 1 cup
  • Avocado - 1, sliced or cubed
  • Sour cream - 4 Tbsp
  • Cheese, Mexican blend (opt) - 2 oz, grated
  • Tortilla chips - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Chicken - Season with some salt and pepper and then tenderize with a fork. (Can be done up to 1 day ahead)
  2. Garlic / Onions / Chipotle peppers - Prep as directed. (Can be done up to 4 days ahead)
  3. Diced tomatoes - Drain.
  4. Slow cook - Place chicken, cumin, coriander, garlic, onions, chipotles, Adobo sauce, diced tomatoes, green chiles, and chicken stock (or water) into slow cooker. Slow cook for 7 to 8 hours on low.


  1. Use a fork and knife to shred chicken right in the slow cooker. Remove bones from the soup.
  2. Open and drain black beans. Add corn and black beans to the slow cooker and cook high for another 30 minutes.
  3. Chop avocado.
  4. Season soup to taste with salt, pepper, spices, and / or hot sauce. Enjoy soup topped with avocado, sour cream, cheese (if using), and tortilla chips.

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This meal has 34 reviews

I liked it but it seemed a little bland? Maybe we didn't use quite enough of my already-blended chipotles in adobo. I guessed that 1 pepper plus 2 teaspoons of sauce would be about a tablespoon blended, but maybe should have used more. It was really good though!

By: Kathryn
Posted: Dec 05, 2018
Diet: Original

Too spicy for me

By: Christy
Posted: Mar 21, 2018
Diet: Original

Really good! I left out the green chilis. -R

By: Rachel
Posted: Mar 23, 2017
Diet: Original

My family loved this meal! I'm not a big fan of spicey so I was very hesitant, but the flavors were great and nothing I couldn't handle.

By: Theresa
Posted: Sep 14, 2016
Diet: Original

Made a huge pot to feed us during the week and freeze for later. Didn't have enough chicken so supplemented with canned chicken from Costco. Subbed chipotles and adobo with chipotle salsa from trader joes. Only funny thing was that recipe seemed to call for too much liquid - 8 cups for 8 servings. It was swimming so I threw in a cup of jasmine rice.

By: Felice
Posted: May 05, 2016
Diet: Original

Made this over the weekend and it came out great. I omitted the green chilies as my husband doesn't do to well with spicy/hot foods. We are planning to the leftovers and make enchiladas.

By: Melanie
Posted: Feb 29, 2016
Diet: Paleo