Print

Cozy Crockpot Chicken Enchilada Soup (Easy 10-Minute Prep)

crockpot chicken enchilada soup - featured image
Print Recipe

A creamy, spicy, and comforting chicken enchilada soup made in the slow cooker with just 10 minutes of prep. This easy recipe uses simple ingredients like cream cheese, black beans, corn, and enchilada sauce for a rich, satisfying meal that tastes like a hug in a bowl.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (or thighs)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained (or frozen corn)
  • 1 can (10 oz) red enchilada sauce (mild or medium)
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel)
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 4 oz cream cheese, softened and cubed
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika (optional)
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped, for garnish
  • Shredded cheese, sour cream, tortilla strips, or avocado, for serving (optional)

Instructions

  1. Prep your ingredients. Dice the onion and mince the garlic. Drain and rinse the black beans. Drain the corn. Cube the cream cheese and let it sit on the counter while you do everything else.
  2. Layer everything in the slow cooker. Place the chicken breasts at the bottom of the crockpot. Sprinkle the diced onion and minced garlic over the top.
  3. Add the canned goods. Pour in the enchilada sauce, the diced tomatoes with green chiles, the black beans, and the corn. Don’t stir yet.
  4. Season it up. Sprinkle the cumin, chili powder, smoked paprika, and a pinch of salt and pepper over everything. Then pour in the chicken broth. Stir gently to combine.
  5. Cook low and slow. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shreds.
  6. Shred the chicken. Carefully remove the chicken breasts to a cutting board (or use two forks right in the pot). Shred the chicken into bite-sized pieces, then return it to the soup.
  7. Add the cream cheese. Drop the cubed cream cheese into the soup and stir until it’s completely melted and incorporated, about 2-3 minutes.
  8. Taste and adjust. Add more salt, pepper, or heat as desired.
  9. Serve it up. Ladle the soup into bowls and top with your favorite fixings.

Notes

For a dairy-free version, use 1/2 cup full-fat coconut milk instead of cream cheese. For a gluten-free option, double-check your enchilada sauce label. To thicken the soup, mash some of the beans against the side of the pot. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot chicken enchilada soup, slow cooker enchilada soup, easy chicken soup, creamy chicken soup, enchilada soup recipe

Find it online: https://goldensimmer.com/cozy-crockpot-chicken-enchilada-soup-easy-10-minute-prep/