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Easy Crockpot Chicken Enchilada Soup Recipe

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This creamy, smoky, and comforting chicken enchilada soup is made in the slow cooker with simple pantry ingredients. It’s a crowd-pleasing meal that tastes like a hug in a bowl, perfect for busy weeknights or feeding a crowd.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large breasts)
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained (or 1.5 cups frozen corn)
  • 1 medium onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream or half-and-half
  • 1 cup shredded Mexican blend cheese (or cheddar jack)
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Tortilla strips or crushed tortilla chips (for garnish)
  • Sour cream (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker. Top with the diced onion and minced garlic. Season with cumin, chili powder, smoked paprika, and a pinch of salt and pepper.
  2. Pour in the diced tomatoes with green chilies, drained black beans, drained corn, and the chicken broth. Give everything a gentle stir to combine, being careful not to break up the chicken too much.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken shreds easily with a fork.
  4. Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces.
  5. In a medium bowl, whisk together the softened cream cheese and enchilada sauce until smooth.
  6. Return the shredded chicken to the slow cooker. Pour in the cream cheese and enchilada sauce mixture, along with the heavy cream. Stir until the cream cheese is fully incorporated and the soup looks smooth and creamy. Add the shredded Mexican blend cheese and stir again until melted.
  7. Cover and cook on low for another 15-20 minutes, just until everything is heated through and the cheese is fully melted. Do not let it boil.
  8. Taste and adjust seasoning with more salt, pepper, or chili powder if needed.
  9. Ladle the soup into bowls and top with your favorite garnishes: diced avocado, tortilla strips, sour cream, fresh cilantro, and a squeeze of lime juice.

Notes

Use full-fat cream cheese for best texture. Whisk cream cheese with enchilada sauce before adding to soup to prevent lumps. For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes of cooking. The soup tastes even better the next day.

Nutrition

Keywords: crockpot chicken enchilada soup, slow cooker soup, chicken enchilada soup, easy soup recipe, creamy chicken soup, Mexican soup, crowd-pleasing soup

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