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Cozy Slow Cooker Chicken Enchilada Soup: Easy 4-Ingredient Recipe

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This creamy, smoky, and comforting soup requires only 4 main ingredients and minimal effort. The slow cooker does all the work, making it perfect for busy weeknights when you need a warm, satisfying meal.

Ingredients

Scale
  • 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs
  • 1 (28 oz / 794 g) can red enchilada sauce (medium or hot recommended)
  • 4 oz (113 g) cream cheese, softened
  • 2 cups (480 ml) low-sodium chicken broth
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 1 cup (150 g) frozen corn kernels
  • 1 teaspoon ground cumin (optional)
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper to taste

Instructions

  1. Layer the ingredients in the slow cooker: pour enchilada sauce into the bottom, add chicken, then broth, black beans, and corn. Sprinkle with cumin and smoked paprika if using. Stir gently.
  2. Cook on low for 6-7 hours or on high for 3-4 hours, until chicken shreds easily.
  3. Shred the chicken directly in the pot using two forks.
  4. Stir in the softened cream cheese (cut into small cubes) until fully incorporated and soup is creamy.
  5. Taste and adjust seasoning with salt and pepper. Add a squeeze of lime juice if needed.
  6. Let rest for 5 minutes before serving. Serve hot with desired toppings.

Notes

For best results, let cream cheese soften at room temperature before adding. If soup is too thin, mash some black beans against the pot or stir in a cornstarch slurry. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months. The soup thickens as it sits; add a splash of broth when reheating.

Nutrition

Keywords: slow cooker, chicken enchilada soup, easy soup, creamy soup, 4-ingredient, weeknight dinner, comfort food

Find it online: https://cooksybite.com/cozy-slow-cooker-chicken-enchilada-soup-easy-4-ingredient-recipe/