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Easy Crockpot Chicken Enchilada Soup (Best Comfort Food)

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A creamy, hearty chicken enchilada soup made in the slow cooker with minimal prep. This set-it-and-forget-it recipe is perfect for busy weeknights and has converted even the biggest soup skeptics.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 medium breasts)
  • 1 (28-ounce) can red enchilada sauce
  • 4 cups low-sodium chicken broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn kernels, drained
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 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
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, softened to room temperature
  • 1/2 cup heavy cream
  • 1 cup shredded Mexican blend cheese
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Crushed tortilla chips (for topping)
  • Lime wedges (for topping)
  • Extra shredded cheese (for topping)

Instructions

  1. Dice the onion and mince the garlic. Open all cans (enchilada sauce, chicken broth, black beans, corn, diced tomatoes). Drain and rinse black beans. Drain corn.
  2. Place chicken breasts in the bottom of a 6-quart or larger slow cooker. Add diced onion and minced garlic on top. Pour in enchilada sauce, chicken broth, diced tomatoes with green chilies, drained black beans, and drained corn. Sprinkle cumin, chili powder, smoked paprika, salt, and pepper over everything. Stir gently to combine.
  3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is tender and cooked through.
  4. Remove chicken breasts to a cutting board or plate. Shred with two forks (or use a hand mixer on low speed in the pot). Return shredded chicken to the slow cooker and stir.
  5. Cut softened cream cheese into small cubes and add to the pot. Pour in heavy cream. Stir gently until cream cheese is completely melted and incorporated, about 2-3 minutes. Add shredded Mexican blend cheese and stir until melted. The soup will thicken.
  6. Taste and adjust seasoning as needed (add more salt, chili powder, or a squeeze of fresh lime juice).
  7. Ladle soup into bowls and serve with desired toppings: chopped cilantro, diced avocado, sour cream, crushed tortilla chips, lime wedges, and extra shredded cheese.

Notes

Don’t add dairy too early or it may separate. Add cream cheese and heavy cream in the last 15-20 minutes of cooking. For a thicker soup, mash some black beans before adding or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes. The soup thickens as it sits. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: crockpot chicken enchilada soup, slow cooker soup, chicken enchilada soup, easy soup recipe, comfort food, weeknight dinner, creamy soup

Find it online: https://bakebelle.com/easy-crockpot-chicken-enchilada-soup-best-comfort-food/