Easy Crockpot Chicken Enchilada Soup
A creamy, smoky, and flavorful 5-ingredient enchilada soup made in the slow cooker. Perfect for busy nights, this set-it-and-forget-it recipe delivers restaurant-quality taste with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican-American
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 28 oz can red enchilada sauce
- 8 oz block cream cheese, softened and cubed
- 2 cups low-sodium chicken broth
- 4 oz can diced green chiles
- Optional: shredded cheddar or Monterey Jack cheese for topping
- Optional: fresh cilantro for garnish
- Optional: tortilla chips or strips for serving
Instructions
- Prep your ingredients: Take cream cheese out of fridge to soften, cube into 1-inch pieces. Open cans of enchilada sauce, green chiles, and chicken broth. Pat chicken breasts dry.
- Layer everything in the crockpot: Place chicken breasts in bottom of slow cooker. Pour enchilada sauce over top, add diced green chiles and chicken broth. Do NOT add cream cheese yet.
- Cook on low for 6-7 hours or high for 3-4 hours, until chicken is fork-tender.
- Shred the chicken: Remove chicken to a cutting board or shred directly in pot with two forks. Return shredded chicken to pot.
- Add cream cheese: Drop in cubed cream cheese and stir until fully melted and incorporated. Soup will thicken.
- Simmer and adjust: Let soup simmer on low for 10 minutes. Taste and adjust seasoning with salt and lime juice if desired.
- Serve and garnish: Ladle into bowls and top with shredded cheese, fresh cilantro, and tortilla chips.
Notes
Do not add cream cheese at the beginning of cooking; add it at the end to prevent graininess. For best results, use full-fat cream cheese. Soup thickens as it cools and tastes even better the next day. For a vegetarian version, swap chicken for black beans and use vegetable broth.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 335
- Sugar: 5
- Sodium: 900
- Fat: 19
- Saturated Fat: 10
- Carbohydrates: 13
- Fiber: 2
- Protein: 29
Keywords: crockpot chicken enchilada soup, easy 5-ingredient recipe, slow cooker soup, creamy enchilada soup, chicken enchilada soup