Go Back
+ servings
A bowl of creamy chicken enchilada soup with a spoon sticking out.
Course dinner

Creamy Chicken Enchilada Soup {Slow Cooker}

By: Elysia
Servings 4 - 6 servings
This slow cooker creamy chicken enchilada soup is a delicious homemade soup recipe that's super easy to make thanks to the use of the crockpot! Loaded with fresh veggies, beans, warm spices, and plenty of chicken, it's a healthy and ultra creamy soup that's perfect for cool fall days. {Gluten-free}
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins


  • 2 teaspoons olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 4 garlic cloves minced
  • 2-3 cups low sodium chicken broth
  • 1 14.5oz can fire-roasted tomatoes
  • 1 cup tomato sauce
  • 1 4 oz can green chiles
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 2-3 teaspoons chopped chipotle peppers in adobo sauce
  • 1 pound skinless boneless chicken breasts
  • 1 15oz can low sodium white beans drained and rinsed
  • 2 15oz cans low sodium black beans drained and rinsed
  • 2 cups frozen corn kernels
  • Salt and pepper to taste


  • In a medium non-stick skillet, heat oil over medium heat. Or if you have a saute function on your slow cooker, place the oil directly in the slow cooker.
  • Add the onion, red pepper and garlic, stirring until soft, about 3-4 minutes. Add to the slow cooker (if you didn’t cook it directly in the slow cooker).
  • Next, add the broth, fire-roasted tomatoes, tomato sauce, green chiles, chili powder, cumin, and oregano, and chipotles in adobe sauce. Stir the mixture until combined.
  • Add the white beans and chicken breasts to the slow cooker, making sure that they’re fully covered in the liquid.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • Remove the chicken and shred it with two forks.
  • Using a hand blender, blend the soup until smooth and creamy.
  • Add the shredded chicken back to the soup and then add in the black beans and corn. Stir to combine. Allow to cook for an additional 15 minutes.
  • Serve warm topped with all your favourite toppings


  • Adjust the thickness of the soup according to personal preference. Start with the lower amount of broth and then add more after blending if you prefer a thinner consistency.
  • This soup tends to thicken as it sits. If making this soup ahead of time, you may wish to add some extra broth to thin it out before serving.
  • If you don’t have an immersion blender, you can also transfer ladles of the soup into a regular blender in batches. Just be sure not to overfill the blender to prevent it from exploding and getting hot soup all over yourself and the kitchen.
  • If you have some leftover shredded chicken or prefer to use a rotisserie chicken, you can skip the step where you cook the chicken breasts in the soup, and simply add the cooked chicken in after pureeing the soup.
  • To make it more kid-friendly, we like to shred some cheddar cheese or mozzarella cheese over top of the soup and allow it to melt for some extra cheesy flavour.


Calories: 267kcalCarbohydrates: 23gProtein: 30gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 588mgPotassium: 961mgFiber: 5gSugar: 9gVitamin A: 1702IUVitamin C: 48mgCalcium: 48mgIron: 2mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!