Print

Easy Crockpot Chicken Enchilada Soup for Kids

crockpot chicken enchilada soup - featured image
Print Recipe

A creamy, mild, and budget-friendly chicken enchilada soup made in the slow cooker. Perfect for busy weeknights and picky eaters, this dump-and-go recipe delivers rich flavor without the heat.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • 1 can (19 oz or 540 ml) red enchilada sauce (mild recommended)
  • 1 can (10 oz or 284 g) diced tomatoes with green chiles (e.g., Rotel)
  • 1 can (15 oz or 425 g) black beans, drained and rinsed
  • 1 can (15 oz or 425 g) whole kernel corn, drained
  • 2 cups (480 ml) low-sodium chicken broth
  • 4 oz (113 g) cream cheese, softened and cut into cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon black pepper)
  • Optional toppings: shredded cheddar cheese, sour cream, tortilla chips, diced avocado, fresh cilantro

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Open all cans. Drain and rinse the black beans. Drain the corn. Cut the cream cheese into small cubes and let it soften on the counter.
  2. Layer in the slow cooker: Place the chicken thighs in the bottom. Sprinkle the diced onion and minced garlic over the top.
  3. Add the liquids and seasonings: Pour the enchilada sauce, diced tomatoes with green chiles, and chicken broth over the chicken. Add the drained black beans and corn. Sprinkle cumin, chili powder, and a pinch of salt. Stir gently.
  4. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken shreds easily.
  5. Shred the chicken: Remove chicken, shred with two forks, and return to the slow cooker.
  6. Add the cream cheese: Drop in the softened cream cheese cubes and stir until fully melted and incorporated (about 2-3 minutes).
  7. Blend for creaminess (optional but recommended): Use an immersion blender to blend about half the soup directly in the pot, or transfer 2 cups to a blender, blend, and stir back in.
  8. Taste and adjust seasonings as needed.
  9. Let the soup rest for 10 minutes before serving.
  10. Serve with desired toppings.

Notes

For a thicker soup, cook uncovered for 15-20 minutes. For a thinner soup, add a splash of broth. If cream cheese is lumpy, use an immersion blender to smooth it out. Leftovers keep for up to 5 days in the fridge and freeze for up to 3 months.

Nutrition

Keywords: crockpot chicken enchilada soup, slow cooker soup, kid-friendly, easy dinner, creamy enchilada soup, budget-friendly, gluten-free

Find it online: https://cooksybite.com/easy-crockpot-chicken-enchilada-soup-for-kids/