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Easy Crockpot Chicken Enchilada Soup: Best 30-Minute Recipe

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A creamy, comforting chicken enchilada soup made with simple pantry staples and a secret ingredient—cream cheese—for a velvety texture. Ready in 30 minutes on the stovetop or 4-6 hours in the crockpot, this is the perfect weeknight dinner that tastes like you tried, even when you didn’t.

Ingredients

Scale
  • 1.5 lbs (680 g) boneless, skinless chicken breasts
  • 4 cups (960 ml) low-sodium chicken broth
  • 15 oz (425 g) can red enchilada sauce
  • 10 oz (284 g) can diced tomatoes with green chiles (e.g., Rotel)
  • 15 oz (425 g) can black beans, drained and rinsed
  • 15 oz (425 g) can corn, drained
  • 8 oz (226 g) block cream cheese, softened
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Optional toppings: shredded cheese, sour cream, fresh cilantro, diced avocado, tortilla chips, lime wedges

Instructions

  1. Crockpot Method:
  2. 1. Dice the onion and mince the garlic. Drain and rinse the black beans. Drain the corn. Open the enchilada sauce and diced tomatoes.
  3. 2. Place the chicken breasts at the bottom of a 5-6 quart crockpot. Add the diced onion, minced garlic, black beans, corn, diced tomatoes, and enchilada sauce on top. Pour the chicken broth over everything.
  4. 3. Sprinkle the chili powder, cumin, salt, and pepper over the top.
  5. 4. Cook on low for 4-6 hours or high for 2-3 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
  6. 5. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot.
  7. 6. Cut the softened cream cheese into cubes and add to the pot. Stir until fully melted and the soup is creamy, about 2-3 minutes. Taste and adjust seasoning.
  8. 7. Serve immediately with desired toppings.
  10. Stovetop Method (30 minutes):
  11. 1. In a large pot over medium heat, add 1 tablespoon olive oil. Sauté the diced onion for 3-4 minutes until soft. Add the minced garlic and cook for 30 seconds until fragrant.
  12. 2. Pour in the chicken broth, enchilada sauce, and diced tomatoes. Add the chicken breasts. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through.
  13. 3. Stir in the black beans and corn. Simmer for 5 minutes.
  14. 4. Remove the chicken and shred with two forks. Return to the pot.
  15. 5. Reduce heat to low. Add the cubed cream cheese and stir until completely melted and the soup is thick and creamy, about 3-4 minutes.
  16. 6. Taste and adjust seasoning. Serve hot with toppings.

Notes

For best results, soften the cream cheese at room temperature for 20 minutes before adding to avoid lumps. If the soup is too thick, add a splash of chicken broth or milk. If too thin, simmer uncovered for 10 minutes to reduce. The soup tastes even better the next day as flavors meld. For a smoother texture, use an immersion blender to puree half the soup before adding cream cheese.

Nutrition

Keywords: chicken enchilada soup, crockpot soup, easy weeknight dinner, creamy soup, 30-minute meal, slow cooker recipe, comfort food

Find it online: https://dahliadishes.com/easy-crockpot-chicken-enchilada-soup-best-30-minute-recipe/