Creamy Crockpot Chicken Enchilada Soup – Easy 20-Min Prep
A rich, creamy, and smoky chicken enchilada soup made effortlessly in the slow cooker. With just 20 minutes of prep, this comforting soup is perfect for busy weeknights and is a guaranteed crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Total Time: 4 hours 20 minutes to 6 hours 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican-American
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (about 2–3 large breasts)
- 1 can (10 ounces) red enchilada sauce
- 4 cups chicken broth, low-sodium preferred
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (10 ounces) diced tomatoes with green chilies (undrained)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup heavy cream
- 1 cup shredded Mexican blend cheese
- Fresh cilantro, chopped (for garnish)
- Diced avocado (for garnish)
- Sour cream (for garnish)
- Tortilla strips or crushed tortilla chips (for garnish)
- Lime wedges (for garnish)
- Diced red onion or green onions (for garnish)
Instructions
- Dice the yellow onion and mince the garlic. Drain and rinse the black beans, and drain the corn. Open the cans of enchilada sauce, diced tomatoes with green chilies, and chicken broth.
- Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Add the diced onion and minced garlic on top of the chicken.
- In a medium bowl, whisk together the enchilada sauce, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Pour this mixture over the chicken and onions. Add the black beans, corn, and diced tomatoes with green chilies (undrained) to the pot. Stir gently to combine.
- Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Carefully remove the chicken from the crockpot using tongs and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Alternatively, shred it directly in the crockpot.
- Return the shredded chicken to the crockpot. Add the softened cream cheese, heavy cream, and shredded Mexican blend cheese. Stir gently until the cream cheese is completely melted and the soup is smooth and creamy (about 2-3 minutes).
- Taste the soup and adjust seasoning as needed (add more salt, cumin, or a squeeze of fresh lime juice). Ladle into bowls and top with desired garnishes.
Notes
For best texture, ensure cream cheese is at room temperature to avoid lumps. If soup is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook 10-15 minutes more. If too thick, add a splash of chicken broth or milk. Soup thickens as it sits; add broth when reheating. Can be made dairy-free with dairy-free cream cheese, coconut milk, and dairy-free cheese. For a spicier version, add diced jalapeño and use hot enchilada sauce.
Nutrition
- Serving Size: 1.5 cups
- Calories: 425
- Sugar: 6
- Sodium: 980
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 22
- Fiber: 6
- Protein: 35
Keywords: crockpot chicken enchilada soup, creamy enchilada soup, slow cooker soup, chicken soup, enchilada soup, easy dinner, comfort food, Mexican soup