Slow Cooker High Protein Chicken Enchilada Soup

 Cozy up with my 10 minute to prep Slow Cooker Chicken Enchilada Soup, a one-pot, deliciously warming soup for the whole family.

If there’s one recipe that captures everything I love about easy weeknight comfort food, it’s my Slow Cooker Chicken Enchilada Soup. It’s creamy, smoky and layered with the flavors of enchiladas; all with honestly, barely any effort.

I make this slow cooker chicken enchilada recipe with rotisserie chicken, black beans, corn and fire-roasted tomatoes.  It’s super cozy but also bright and well-balanced. If you’re like me and love comfort food, you’ve got to try this high protein soup.

It’s one of those set-it-and-forget-it, high protein dinners I reach for pretty much every month, when I want something satisfying but also really nutritious. 

If you love slow cooker recipes like this comforting soup, try my Slow Cooker Marry Me Chicken, Coconut Curry Chicken Marinade, and Slow Cooker Thai Red Curry Chicken next.

Nothing beats a recipe like this Slow Cooker Chicken Enchilada Soup that can be made with a little one on one hip! Everything goes straight into the cooker and simmers away while I attend to the rest of, well, my life.

As soon as I tasted this effortless recipe, I knew my hubby was going to love it. We can’t get enough of the rich but balanced flavors. I also love that it’s made with really accessible ingredients that are loaded with protein like Greek yogurt, cottage cheese and rotisserie chicken. 

It’s also really great the next day, you guys!

There are a few elements but they’re mostly pantry staples and everyday fridge items.

For the soup

• Rotisserie chicken: Oh my goodness, I LOVE a good rotisserie chicken recipe. You can also use leftover homemade roast chicken, of course, but using rotisserie chicken makes life so easy.
• Black beans: Rinsed and drained for extra creaminess and fiber.
• Corn: I adore sweet, crunchy corn in this slow cooker chicken enchilada soup.
• Fire-roasted diced tomatoes: These just add a smokiness I love.
• Enchilada sauce: Use red or green, depending on your preference; I’ve tried both and they’re both awesome in this recipe.  
• Chicken broth: Low sodium is best, in my opinion.
• Onion and garlic: Classic aromatics that add depth to the broth.
• Spices: Chili powder, cumin, smoked paprika and oregano make this taste like a true enchilada in soup form.

For the creamy base

• Plain Greek yogurt: Use a high protein yogurt that doesn’t have loads of fillers.
• Cottage cheese: Makes the soup silky smooth once stirred in.
• Cheddar or Monterey Jack cheese: Melts perfectly into the broth for a rich finish.
• Lime juice: Adds brightness and balances the creamy, spicy flavors.

For topping (optional but delicious!)

• Diced avocado
• Fresh cilantro
• Jalapenos
• Extra shredded cheese

Check out the recipe card below for the full ingredient and quantity list.

This is my step-by-step guide to making the best Slow Cooker Chicken Enchilada Soup:

Load up the slow cooker

Add black beans, corn, tomatoes, enchilada sauce, broth, onion, garlic, and all the spices to your slow cooker.

Slow cook to perfection

Cover and cook on low for 2 to 4 hours or high for 1 to 2 hours until everything is tender and fragrant.

Stir in the creamy base

In the final 30 minutes, add the shredded chicken, Greek yogurt, cottage cheese, shredded cheese and lime juice. Stir well so it all melts into a creamy, luscious soup.

Taste and serve

Adjust seasoning, ladle into bowls, and add your favorite toppings like avocado, jalapenos and cilantro.

Here are a couple of ways I like to change up this Slow Cooker Chicken Enchilada Soup:

• Make it vegetarian: Skip the chicken and add more beans or lentils. You can also stir in diced zucchini or bell peppers.
• Adjust the spice level: Use mild enchilada sauce for less heat or add jalapenos and hot sauce for extra kick.
• Go dairy-free: Swap Greek yogurt and cottage cheese for dairy-free versions or coconut cream for a silky alternative.
• Change the protein: Try shredded turkey, ground chicken or even cooked shrimp for a twist.
• Add grains: Stir in cooked rice or quinoa to make it even more filling.

This Slow Cooker Chicken Enchilada Soup stores and reheats beautifully, making it perfect for meal prep. I typically store leftover Slow Cooker Chicken Enchilada soup in an airtight container for up to 4 days.

To freeze leftovers, cool it completely and freeze for up to 3 months. Defrost overnight and reheat gently on the stove.

Combine all the ingredients (except dairy and lime) in the slow cooker insert the night before, then just pop it into the cooker when you’re ready.

I like to serve this soup with tortilla chips or warm cornbread for dipping. It’s perfect for soaking up all that flavorful broth. 

I also love adding a fresh side salad with avocado and lime dressing to brighten things up.

I find these little tricks make all the difference for a smooth and creamy dish:

1. Add dairy at the end: Stir in the yogurt and cheeses only in the final 30 minutes so they melt smoothly and don’t curdle.
2. Taste as you go: Enchilada sauces vary in salt and spice, so adjust before serving.
3. Prefer it thicker? Remove the lid in the final 15 minutes or stir in extra cheese.
4. Prefer it thinner? Add a little broth or water.
5. For extra depth: Saute the onions and garlic before adding them to the slow cooker.

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Slow Cooker High Protein Chicken Enchilada Soup

Taylor Jackzen

This Slow Cooker Chicken Enchilada Soup is one of my favorite cozy and hands-off dinners. It's packed with shredded rotisserie chicken, black beans, corn, and fire-roasted tomatoes that all get simmered together in a rich, zesty enchilada broth. It's high protein and takes 10 minutes to prep. Let's go!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings 6

Ingredients

  

• 1 rotisserie chicken picked and shredded (about 3 cups)
• 1 15 oz can black beans drained and rinsed
• 1 15 oz can corn drained
• 1 15 oz can fire-roasted diced tomatoes
• 1 10 oz can enchilada sauce (red or green)
• 4 cups low-sodium chicken broth
• 1 small onion diced
• 2 cloves garlic minced
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp oregano
• Salt + pepper to taste
• 1 cup plain Greek yogurt
• 1/2 cup cottage cheese
• 1/2 cup cheddar or Monterey Jack cheese shredded
• Juice of 1 lime
• Optional toppings: diced avocado, cilantro, jalapeños, extra cheese

Instructions

 

• Add black beans, corn, tomatoes, enchilada sauce, broth, onion, garlic, and all spices to the slow cooker.
• Cover and cook on low for 2–4 hours or high for 1–2 hours.
• In the final 30 minutes of cooking, add the shredded rotisserie chicken along with the Greek yogurt, cottage cheese, shredded cheese, and lime juice. Stir until melted and smooth. Adjust thickness with more broth if needed.
• Ladle into bowls and top with avocado, cilantro, and jalapeños, if desired.