A bowl filled with chicken enchilada soup topped with cheese, cilantro and lime.

Cheesy Chicken Enchilada Soup

  • Author: Serene
  • Prep Time: 5 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 5 minutes
  • Yield: 8 1x


This easy to put together slow cooker (affiliate link) meal is loaded with bold flavor, hearty chunks of meat, and lots of melty cheese. Better than any soup you will get at a restaurant and perfect for loading up with your favorite toppings!



  • 3 cups chicken broth
  • 2 1/2 chicken breasts, skinless and boneless
  • 1 1/2 cup enchilada sauce
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 14.5 ounce can diced tomatoes
  • 1 15 ounce can black beans
  • 1 15.25 ounce can whole kernel corn
  • 1 7 ounce can diced green chiles
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 8 ounces shredded cheddar cheese


  1. Add all ingredients to the crockpot except for the shredded cheese.
  2. Cook over low heat for 6-8 hours or high heat 4-5 hours.
  3. Remove the chicken from the crockpot and shred, then return to the soup. (or I shred it in the crockpot, saves dishes, just make sure you get all the chicken!)
  4. Add in the cheese, stir, and allow the cheese to melt for about 5 minutes.
  5. Dish, serve, and enjoy!


Can be made on the stovetop also. Instead of adding the chicken to cook in the broth, add all of the ingredients and use pre-cooked shredded chicken. Allow it to simmer on the stove for about 30 minutes.

The best part of this soup is the toppings! Some favorites are: cilantro, lime, sour cream, cheese, tortilla strips, chips.


  • Serving Size: 1
  • Calories: 372
  • Fat: 14 g
  • Protein: 34 g
  • Cholesterol: 82 mg