Creamy Slow Cooker Chicken Enchilada Soup (Easy Recipe)
A rich, creamy, and smoky chicken enchilada soup made effortlessly in the slow cooker. Perfect for busy weeknights, this comforting soup is packed with flavor and requires minimal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 8 servings 1x
- Category: Soup
- Cuisine: Mexican
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 chiles (undrained)
- 15 oz (425g) can black beans, drained and rinsed
- 15 oz (425g) can corn, drained (or 1.5 cups frozen corn)
- 4 cups (960ml) low-sodium chicken broth
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 4 oz (113g) cream cheese, softened
- 1 cup (113g) shredded cheddar or Monterey Jack cheese (or a mix)
- For serving: tortilla chips, sour cream or Greek yogurt, fresh cilantro, diced avocado, lime wedges
Instructions
- Dice the onion and mince the garlic. Open all cans: enchilada sauce, diced tomatoes with green chiles, black beans, and corn. Drain and rinse the black beans; do not drain the tomatoes or corn.
- Place chicken breasts in the bottom of a 5-6 quart slow cooker. Sprinkle onion and garlic over the top. Pour in enchilada sauce, diced tomatoes with green chiles (undrained), chicken broth, and half of the black beans and corn. Add cumin, chili powder, smoked paprika, salt, and pepper. Stir gently to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken shreds easily with a fork.
- Remove chicken to a large bowl and shred using two forks or a hand mixer on low speed. Return shredded chicken to the slow cooker and stir.
- Using an immersion blender, blend the reserved black beans and corn directly in the slow cooker until smooth. (Alternatively, transfer beans, corn, and about 1 cup of soup broth to a blender; blend until smooth and return to pot.)
- Cut softened cream cheese into small cubes and add to the soup. Stir until completely melted and incorporated, about 2-3 minutes. Add shredded cheese and stir until melted and smooth. If soup is too thick, add a splash of broth or water.
- Taste and adjust seasoning with more salt, cumin, chili powder, or a squeeze of lime as desired.
- Ladle into bowls and serve hot with desired toppings: crushed tortilla chips, sour cream, fresh cilantro, diced avocado, and lime wedges.
Notes
For best results, use low-sodium broth and shred your own cheese. The soup thickens as it sits; add broth when reheating. Freeze before adding dairy for best texture.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 400
- Sugar: 6
- Sodium: 820
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 7
- Protein: 32
Keywords: slow cooker, chicken enchilada soup, creamy soup, easy dinner, comfort food, Mexican soup