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Cozy Crockpot Chicken Enchilada Soup – Easy 20-Minute Prep

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This creamy, spicy, and comforting soup is made with simple ingredients in a slow cooker. It’s perfect for cozy nights and requires only 20 minutes of prep time.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained (or 1.5 cups frozen corn)
  • 1 can (10 oz) red enchilada sauce (mild or medium)
  • 1 can (14.5 oz) diced tomatoes with green chiles (e.g., Rotel)
  • 4 cups low-sodium chicken broth
  • 4 oz cream cheese, softened and cut into cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
  • Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, diced avocado, crushed tortilla chips, sliced jalapeños

Instructions

  1. Prep your ingredients first. Dice the onion and mince the garlic. Drain and rinse the black beans. Drain the corn. Cube the cream cheese and let it sit out to soften.
  2. Layer the ingredients in the slow cooker. Place the chicken breasts in the bottom. Sprinkle the diced onion and minced garlic over the top.
  3. Add the canned goods. Pour in the black beans, corn, diced tomatoes with green chiles (undrained), and red enchilada sauce. Do not stir yet.
  4. Pour in the broth and spices. Add the chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Give everything a gentle stir.
  5. Cook on low for 6-7 hours or on high for 3-4 hours.
  6. Shred the chicken. Remove the chicken breasts to a cutting board or bowl. Use two forks or a hand mixer on low speed to shred the meat.
  7. Stir in the cream cheese. Return the shredded chicken to the slow cooker. Add the cubed cream cheese and stir until completely melted (about 2-3 minutes). Taste and adjust salt and pepper if needed.
  8. Let it rest for 10 minutes. Turn the slow cooker to warm or off and let the soup sit for about 10 minutes.
  9. Serve and top. Ladle the soup into bowls and add desired toppings.

Notes

For a gluten-free version, check your enchilada sauce label. Use vegetable broth for a vegetarian base. If soup is too thick after adding cream cheese, stir in extra broth or water. Leftovers keep in the refrigerator for up to 5 days and freeze for up to 3 months.

Nutrition

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

Find it online: https://tablemira.com/cozy-crockpot-chicken-enchilada-soup-easy-20-minute-prep/