Easy Crockpot Chicken Enchilada Soup Recipe: Best Ever
This Easy Crockpot Chicken Enchilada Soup is a set-it-and-forget-it weeknight dinner that tastes like you spent hours simmering. With simple ingredients and a creamy, smoky, tangy flavor, it’s the ultimate comfort food.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 28 oz (794g) can red enchilada sauce
- 10 oz (283g) can diced tomatoes with green chiles (undrained)
- 15 oz (425g) can black beans, drained and rinsed
- 15 oz (425g) can corn, drained
- 2 cups (480ml) low-sodium chicken broth
- 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
- Salt and black pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
- 4 oz (113g) cream cheese, softened and cubed
- Juice of 1 lime
- Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, diced avocado, crushed tortilla chips, sliced jalapeños
Instructions
- Prep your ingredients: dice the onion, mince the garlic, drain and rinse the black beans, drain the corn, and cut the cream cheese into small cubes.
- Place the chicken breasts in the bottom of a 6-quart slow cooker. Add the diced onion and minced garlic on top.
- Pour in the enchilada sauce, diced tomatoes with green chiles (undrained), chicken broth, drained black beans, and drained corn. Do not stir yet.
- Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper over the top. Gently stir to combine the spices with the liquids.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
- Using two forks, shred the chicken directly in the crockpot.
- Add the cubed cream cheese and stir gently until completely melted and the soup is creamy (about 2-3 minutes).
- Squeeze the lime juice into the soup and stir. Taste and adjust salt and pepper if needed.
- Serve hot with desired toppings.
Notes
If the soup is too thick after adding cream cheese, stir in a splash of chicken broth or water. If too thin, cook uncovered for 15-20 minutes. Don’t skip the lime juice—it brightens the flavors. For a spicier version, add diced jalapeño or chipotle powder. For a vegetarian version, omit chicken and double the beans.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 380
- Sugar: 6
- Sodium: 890
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 7
- Protein: 32
Keywords: crockpot chicken enchilada soup, easy enchilada soup, slow cooker chicken soup, creamy chicken soup, weeknight dinner