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Creamy Slow Cooker Chicken Enchilada Soup

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An easy, creamy slow cooker chicken enchilada soup that comes together in under 10 minutes of prep. Rich, spicy, and satisfying, it’s perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 15 oz (425g) can red enchilada sauce
  • 10 oz (283g) can diced tomatoes with green chilies (Rotel)
  • 15 oz (425g) can black beans, drained and rinsed
  • 15 oz (425g) can corn, drained
  • 4 cups (960ml) low-sodium chicken broth
  • 8 oz (226g) block cream cheese, softened and cubed
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • Optional garnishes: shredded cheddar or Monterey Jack cheese, fresh cilantro, sour cream or Greek yogurt, diced avocado, tortilla chips or strips, lime wedges

Instructions

  1. Prep the ingredients: Dice the onion, mince the garlic, drain and rinse the black beans, drain the corn, and cube the cream cheese into 1-inch pieces.
  2. Layer everything in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, black beans, corn, and diced tomatoes with green chilies on top.
  3. Add the liquids and seasonings: Pour in the enchilada sauce and chicken broth. Add chili powder, cumin, smoked paprika, salt, and pepper. Stir gently to combine.
  4. Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
  5. About 30 minutes before serving, remove the chicken breasts and shred with two forks or a hand mixer. Return the shredded chicken to the slow cooker.
  6. Add the cubed cream cheese and stir until melted and smooth (about 2-3 minutes).
  7. Taste and adjust seasoning as needed.
  8. Serve hot, garnished with desired toppings.

Notes

The soup will thicken as it sits. When reheating leftovers, add a splash of chicken broth or water to thin it out. For a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes of cooking. To prevent cream cheese from curdling, let it come to room temperature before adding and stir gently over low heat.

Nutrition

Keywords: slow cooker, chicken enchilada soup, creamy soup, easy dinner, Mexican soup, comfort food

Find it online: https://spoonluma.com/creamy-slow-cooker-chicken-enchilada-soup-easy-recipe/