Cozy Crockpot Chicken Enchilada Soup – Easy 30-Min Recipe
A rich, creamy, and flavorful chicken enchilada soup made in the crockpot with simple ingredients like cream cheese, enchilada sauce, black beans, and corn. Perfect for cozy nights and guaranteed to convert even the biggest soup skeptics.
- Prep Time: 15 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Total Time: 4 hours 15 minutes (low) or 2 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs (about 2 large) boneless, skinless chicken breasts
- 28 oz (1 large can) red enchilada sauce
- 2 cups (480 ml) low-sodium chicken broth
- 8 oz (1 block) cream cheese, softened
- 15 oz can black beans, drained and rinsed
- 15 oz can corn, drained (or 1.5 cups frozen)
- 10 oz can diced tomatoes with green chiles, undrained
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: shredded cheddar or Mexican blend cheese, sour cream, fresh cilantro, sliced jalapeños, diced avocado, crushed tortilla chips, lime wedges
Instructions
- Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse the black beans. Drain the corn if using canned. Cut the cream cheese into cubes to soften faster.
- Layer everything in the crockpot: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, black beans, corn, and diced tomatoes with green chiles on top. Pour the enchilada sauce and chicken broth over everything. Sprinkle the cumin, chili powder, salt, and pepper on top. Do not stir.
- Cook low and slow: Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is cooked through (internal temperature of 165°F).
- Shred the chicken: Carefully remove the chicken from the crockpot using tongs. Place on a cutting board or in a large bowl. Use two forks to shred the chicken into bite-sized pieces.
- Add the cream cheese: Return the shredded chicken to the crockpot. Add the cubed cream cheese and stir until completely melted and incorporated, about 2-3 minutes.
- Taste and adjust: Taste the soup and adjust seasoning as needed. Add more salt, cumin, or a pinch of cayenne for heat. A squeeze of lime juice is also nice.
- Serve: Ladle the soup into bowls and serve with desired toppings.
Notes
Don’t add the cream cheese too early or it will become grainy. Shred the chicken while it’s still hot for best results. Taste the enchilada sauce before adding to adjust salt. This soup tastes even better the next day. For a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in at the end, then cook 10 more minutes.
Nutrition
- Serving Size: 1.5 cups (without to
- Calories: 380
- Sugar: 6
- Sodium: 850
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 6
- Protein: 35
Keywords: crockpot chicken enchilada soup, slow cooker soup, chicken enchilada soup, creamy enchilada soup, easy soup recipe, comfort food, Mexican soup