Best Easy Crockpot Chicken Enchilada Soup Recipe
This creamy, zesty crockpot chicken enchilada soup is the ultimate comfort food. With just 10 minutes of prep, it delivers rich flavor and tender chicken, perfect for busy weeknights or cozy gatherings.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (LOW) or 3-4 hours (HIGH)
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican-American
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (about 2–3 large)
- 15 oz can enchilada sauce (red or green)
- 10 oz can diced tomatoes with green chiles (like Rotel), undrained
- 15 oz can black beans, drained and rinsed
- 1 cup frozen or canned corn
- 4 cups low-sodium chicken broth (32 oz)
- 4 oz cream cheese, softened and cut into cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, fresh cilantro, diced avocado, crushed tortilla chips, lime wedges
Instructions
- Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the black beans, measure the corn, and cut the cream cheese into small cubes.
- Layer the ingredients in the crockpot: Place the chicken breasts at the bottom. Add the diced onion, minced garlic, black beans, and corn on top.
- Add the liquids and seasonings: Pour the enchilada sauce, diced tomatoes with green chiles (undrained), and chicken broth over the ingredients. Sprinkle with cumin, chili powder, and a pinch of salt and pepper. Stir gently to combine.
- 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.
- Shred the chicken: Remove the chicken from the crockpot and shred with two forks, or use a hand mixer directly in the pot (pulse carefully). Return shredded chicken to the crockpot.
- Add the cream cheese: Stir in the cubed cream cheese until fully melted and incorporated, about 2-3 minutes. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle into bowls and top with your favorite garnishes like shredded cheese, sour cream, cilantro, avocado, tortilla chips, or a squeeze of lime.
Notes
For a thicker soup, mash some black beans before adding or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes. Let cream cheese soften to room temperature to avoid lumps. Use low-sodium broth and canned goods to control salt. Soup thickens as it sits; add broth when reheating.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 400
- Sugar: 6
- Sodium: 900
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 7
- Protein: 32
Keywords: crockpot chicken enchilada soup, slow cooker enchilada soup, easy chicken soup, creamy enchilada soup, chicken enchilada soup recipe