CHICKEN ENCHILADA SOUP –  The best ever enchilada soup can be made in your slow cooker or instant pot! You’ll love this creamy, cheese flavor packed soup!

enchilada soup in bowl


Craving all of this, all the time.  I originally posted this recipe back in 2016 and the recipe stays the same WITH an updated bonus, we now have Instant Pot instructions included! We are huge soup lovers around here, and my enchilada soup is one I can say we definitely make a few times per month.  It’s really hearty with tons of chicken, black beans, corn and a soul warming, broth!  If you’re a soup addict like us, be sure to check out our (literally best ever) Broccoli Cheddar Soup, this light but filling herby White Bean Soup, and this tasty Instant Pot Split Pea Soup!

bowl of enchilada soup

What Goes Good With Enchilada Soup?

Enchilada Soup is kind of like a true meal in a bowl for us.  It has tons of tender chicken, two kinds of beans, corn, and of course as much cheese as you want stirred in to get all melty and delicious!  Here are a few ideas of what you can serve along with this soup to kick things up a notch!

  • Onions:  I love serving with diced red onion, but you can use yellow, white, or green onions depending on your taste preference.
  • Sour Cream or Plain Greek Yogurt:  I highly recommend serving with either one of these to make the soup a little creamy!
  • Cheese:  We use a blend of Monterrey Jack and Cheddar as our go-to.  It’s really also great with Pepper Jack Cheese, or even some softened cream cheese stirred in if you love an extra creamy soup.
  • Tortillas and Chips!  Either one of these are a must.  They are both great for dunking.  You can use whatever kind of tortilla chips or corn chips you love the most, and soft flour tortillas are also great for dunking and scooping!
  • Garnish this soup if desired with lime wedges for squeezing and some chopped up cilantro if you love that flavor.

enchilada soup


5 from 22 votes

Slow Cooker Chicken Enchilada Soup

CHICKEN ENCHILADA SOUP -  The best ever enchilada soup can be made in your slow cooker or instant pot! You'll love this creamy, cheese flavor packed soup!
Prep 10 minutes
Cook 8 hours
Total 8 hours 10 minutes
Servings 8 Cups


  • 1 1/2 Pounds Chicken Breasts,
  • 1 Medium Yellow Onion, Diced
  • 2 Tablespoons Taco Seasoning
  • 1 Teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 28 Ounce Can red enchilada sauce
  • 1 15 ounce Can corn, Drained
  • 1 15 ounce Can black beans, Drained
  • 1 15 ounce Can Ranch Style OR Pinto Beans, Drained
  • 1 Cup Salsa
  • 2 Cups Chicken Broth
  • 1-2 teaspoons Hot Sauce, Optional
  • 2 Cups Shredded Cheddar or Monterrey Jack or a Mixture
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Water

Optional for serving: Tortillas, Tortilla Chips, Sour Cream, Extra Cheese, Chopped Onion, Lime Wedges



  • Add the chicken breasts to the crockpot and season with the taco seasoning, garlic powder, salt, and pepper.
  • Add all additional items except cheese to the crock pot and stir.  Cover the crockpot and cook on low for 6-8 hours, or high for 4-5 hours. Once the cooking time is up, remove the chicken and shred, then return to the slow cooker.
  • After cooking, mix together the cornstarch with the water.  Add to the crockpot and stir.  Allow soup to thicken for 5-10 minutes.  
  • Stir in the cheese.  Serve immediately with your favorite toppings.


  • Drizzle 2 Tablespoons of olive oil to the bottom of the instant pot.  Turn the pot on to saute mode.Once the oil is hot, add the diced onion to the pot and cook, stirring occasionally for 3 minutes.
  • Season the chicken breasts with the salt, garlic powder, pepper, and taco seasoning.Scoot the onions to the side, add the chicken breasts to the pot and sear for 2-3 minutes on each side until golden.
  • Remove the chicken from the pot.  Use about 1/4 cup of the chicken broth to deglaze the pot with a wooden spoon.Turn the pot off.  Add the seared chicken, enchilada sauce, corn, beans, salsa, remaining broth, and hot sauce to the pot.Place the lid on the pot and set the valve to sealing.  Turn the pot to manual for 20 minutes.
  • Once the cooking time is up, allow the pressure to release naturally for 10 minutes (don't open the valve).  After 10 minutes, open the valve to release the remaining pressure. Remove the chicken from the pot and shred. Turn the pot to the SOUP setting.  In a small bowl mix together the cornstarch and water.  Once the soup is bubbling, add the cornstarch mixture, whisking constantly for 1-2 minutes until thick. Turn the pot off and stir in the cheese and shredded chicken.


NOTE:  This soup can be stored in the refrigerator for up to 3 days.  To Freeze, allow the soup to cool completely, then store in a large zip-top plastic bag in the freezer for up to 3 months.  Allow to thaw overnight in the refrigerator before heating and serving.


Serving: 1Cup, Calories: 250kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Like this? Rate & review this recipe below!



Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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Recipe Rating


  1. 5 stars
    This recipe was excellent. My family loved it. I went without the hot sauce as my kids don’t like spicy, but once you add the cheese, it elevates the flavor.
    P.S. They requested it to make it again🥰.