Crockpot Chicken Enchilada Soup

This is hands down one of the very best soups I have ever made. Matt requests this soup often and gives it a “15” on a scale of 1 to 10. Perfect for the winter, this soup has a heat of it’s own. You better believe our freezer is FULL of this stuff. Just make it. I promise it will not disappoint!

Crockpot Chicken Enchilada Soup


3 cups chicken stock
2 lbs chicken breasts
2 tsp ground cumin
2 tsp chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced (optional)
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped


1. In your crockpot, place your uncooked chicken breasts. Add onions, peppers garlic, corn, diced tomatoes, chicken stock, garlic, jalepenos (if using), tomato paste and black beans.

2. Stir in cumin, chili powder and cayenne pepper.

3. Cook on high for 4-6 hours or longer for maximum flavor

4. Around 4 hours remove chicken from crockpot and shred with two forks. Stir chicken back in. 

5. During the last 30 minutes of cooking, add Cotija cheesePepperjack cheese and cilantro (reserving some to top individual bowls, if desired). Stir to melt. If soup isn’t as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth.

6. Top with remaining cilantro and serve with tortilla chips!

*If freezing, stop after step 4! Do not add the cheese or cilantro. 

Print recipe for Crockpot Chicken Enchilada Soup

A note about Cotija cheese: Although difficult to find, you cannot substitute for another cheese. I visited 2 Harris Teeters and a Trader Joes before finding it at an International food store. Charlotte friends, I found it specifically at Atlantic Farmers Market on Eastway but have since heard you can find it at select Food Lions, Whole Foods and Walmart!

Want to make this soup quicker? Follow these original stove top directions:

In a large stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken, shred and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes. Top with cilantro and serve with tortilla chips.

You can easily make this soup vegetarian by omitting the chicken breasts and switching out chicken broth for vegetable broth.

*Recipe originally published on Carolina Charm in February 2012 (photo above) and updated in October 2015.

*photo updated again in January 2017




  1. Jordan Streetman
    February 9, 2012 / 6:14 pm

    Delicioius! I think i'll make this is weekend when the tempuratures all low!

  2. Dara
    February 9, 2012 / 6:20 pm

    Yummy! It's going to be cold this weekend here too, I think I just may make this as well! Just need to find that cotija cheese

  3. Katie
    February 9, 2012 / 7:10 pm

    WoW! looks great!! Definitely going to try this one. Are you a vegetarian? I have often considered going that route, but my hubby would have a fit if I never cooked meat again….lolxo

  4. Jane {In the Pink and Green}
    February 9, 2012 / 8:53 pm

    Yum, looks delicious! 🙂

  5. Nicole
    February 9, 2012 / 9:00 pm


  6. Alexis
    February 9, 2012 / 9:09 pm

    oh yummy! and that flour tortilla trick is great!

  7. Amy Collins {Fresh and Fancy}
    February 9, 2012 / 10:00 pm

    This looks delicious! Will definitely make this soon!

  8. Ashley
    February 9, 2012 / 11:34 pm

    YUM!! Must make this soon!

  9. Dana Gastelum
    February 10, 2012 / 12:37 am

    This is divine!!! Bookmarking this for sure! Thanks so much!

  10. Melissa
    February 10, 2012 / 2:28 am

    Yummy! Looks very delicious! You're such a good cook!

  11. Annie
    February 10, 2012 / 4:05 am

    Umm whoa that looks good. Where did you find that special cheese in CLT? That place in plaza midwood? This may be something I can make for Kevin that he likes if Matt does. Kevin refuses to eat anything unless it has meat but this looks hearty enough.

  12. Anonymous
    November 20, 2012 / 12:00 am

    has anyone tried this with veg broth since its not vegetarian??

  13. Evelina
    October 5, 2015 / 2:56 am

    This looks so hearty and delicious! Perfect for fall and winter.

  14. Laura Wyatt
    October 5, 2015 / 1:54 pm

    so i just realized that i definitely got the wrong cheese last time – and my soup definitely didn't turn out as perfect as yours. my fake cheese balled up and didn't melt all the way through, so you ended up getting little gummy balls of cheese as your eating. next time, i'll be tracking down that cojita 😉 xo

  15. Amanda @ A Brownie World
    October 5, 2015 / 2:03 pm

    Yum that is on the agenda for sure!

  16. Hanging with the Hirsts
    October 5, 2015 / 5:08 pm

    Oh my word this looks delicious!! I will definitely be making this during the cool weather!

  17. Timsha Coleman
    October 5, 2015 / 6:16 pm

    Looks delicious! This is one of my favorite fall/winter foods!!

  18. Jess Scott
    October 5, 2015 / 6:48 pm

    Oh my gosh, this looks delicious!! I am all about some crock pot soups these days, so this will definitely be on our list!!! Thanks for sharing!

  19. Alyse
    October 13, 2015 / 3:26 am

    They also have the cheese at whole foods! I went on a wild goose chase for it for another dish once 🙂

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