Cozy Crockpot Chicken Enchilada Soup: Easy & Delicious
A warm, creamy, and flavorful chicken enchilada soup made in the slow cooker with simple pantry ingredients. Perfect for cozy nights, this set-it-and-forget-it recipe delivers bold enchilada flavor with a velvety texture from cream cheese.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
- Yield: 8 servings 1x
- Category: Soup
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 19 oz can enchilada sauce (red)
- 10 oz can diced tomatoes with green chiles (undrained)
- 15 oz can black beans, drained and rinsed
- 1 cup frozen corn
- 4 cups low-sodium chicken broth
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 8 oz cream cheese, softened and cubed
- 1 cup shredded Mexican blend cheese
- ¼ cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Layer the ingredients in the slow cooker: Place chicken breasts in the bottom. Add diced onion, minced garlic, enchilada sauce, diced tomatoes with green chiles, black beans, frozen corn, and chicken broth. Sprinkle cumin, chili powder, smoked paprika, salt, and pepper over the top. Stir gently.
- Cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and cooked through.
- Remove chicken from slow cooker and shred with two forks. Return shredded chicken to the pot.
- Add cubed cream cheese to the slow cooker and stir until mostly melted. Let sit for a few minutes if needed to soften further.
- Stir in shredded Mexican blend cheese until melted and fully incorporated. Taste and adjust seasoning, adding more salt or a squeeze of lime if desired.
- Serve hot, garnished with fresh cilantro and lime wedges. Add optional toppings like diced avocado, sour cream, or crushed tortilla chips.
Notes
For a dairy-free version, use dairy-free cream cheese and skip the shredded cheese. For a gluten-free option, ensure enchilada sauce and broth are certified gluten-free. If soup is too thick, add extra chicken broth; if too thin, cook with lid off for 15-20 minutes. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 400
- Sugar: 6
- Sodium: 800
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 28
- Fiber: 6
- Protein: 32
Keywords: crockpot chicken enchilada soup, slow cooker enchilada soup, chicken enchilada soup, easy enchilada soup, creamy chicken soup