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Best Creamy Crockpot Chicken Enchilada Soup Recipe

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A rich, creamy, and flavorful chicken enchilada soup made effortlessly in the crockpot. Perfect for busy hosts and cozy nights, this set-it-and-forget-it recipe delivers bold enchilada flavor with a velvety cream cheese finish.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
  • 28 oz can red enchilada sauce
  • 8 oz block cream cheese, softened
  • 4 cups (32 oz) low-sodium chicken broth
  • 10 oz can Rotel diced tomatoes with green chilies, undrained
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Corn or flour tortillas (for serving, optional)
  • Toppings: shredded cheddar or Monterey Jack cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, lime wedges

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Open the cans of enchilada sauce, Rotel tomatoes, and chicken broth. Measure out the spices.
  2. Layer the ingredients in the crockpot: Place the chicken breasts at the bottom. Sprinkle the diced onion and minced garlic over the chicken. Pour the enchilada sauce, chicken broth, and undrained Rotel tomatoes over everything. Add the cumin, chili powder, smoked paprika, salt, and pepper. Stir gently to distribute the spices.
  3. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
  4. Shred the chicken: About 30 minutes before serving, remove the chicken breasts from the crockpot and place on a cutting board. Use two forks to shred the meat. Return the shredded chicken to the pot.
  5. Add the cream cheese: Cut the softened cream cheese into cubes and add to the soup. Stir gently until fully melted and incorporated, about 2-3 minutes. For extra smoothness, whisk the cream cheese with a cup of hot broth before adding.
  6. Taste and adjust: Taste the soup and adjust seasoning with more salt, pepper, or heat (cayenne or extra chili powder) as desired.
  7. Serve and garnish: Ladle the soup into bowls and serve with desired toppings. Set up a topping bar for guests to customize.

Notes

For best results, use full-fat cream cheese and let it soften before adding. If soup is too thick, stir in a splash of broth. If too thin, cook uncovered for 15-20 minutes. This soup tastes even better the next day. To make ahead, prepare and refrigerate, then reheat gently.

Nutrition

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

Find it online: https://spoonluma.com/best-creamy-crockpot-chicken-enchilada-soup-recipe/