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Creamy Crockpot Chicken Enchilada Soup

creamy crockpot chicken enchilada soup - featured image
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A rich, velvety slow-cooker soup that combines tender chicken with green salsa, cream cheese, and enchilada spices for a comforting, easy dinner.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 1 (32 oz) carton low-sodium chicken broth
  • 1 (16 oz) jar green salsa
  • 1 (8 oz) block full-fat cream cheese, cubed
  • 1 packet (1 oz) mild or medium enchilada seasoning
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 cup shredded Mexican blend cheese or cheddar
  • Fresh cilantro, chopped
  • 1 tbsp fresh lime juice

Instructions

  1. Place chicken breasts at the bottom of a 6-quart slow cooker.
  2. Pour chicken broth and green salsa over the chicken, ensuring it is mostly submerged.
  3. Sprinkle enchilada seasoning, cumin, and garlic powder evenly over the top and stir gently.
  4. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
  5. Remove chicken, shred into bite-sized pieces using two forks, and return to the pot.
  6. Add cubed cream cheese and stir gently until completely melted and incorporated.
  7. Stir in shredded cheese, fresh cilantro, and lime juice.
  8. Taste and adjust salt if needed, then serve immediately.

Notes

For best results, use full-fat block cream cheese rather than spreadable tub cheese. If using frozen chicken, ensure it is fully thawed before shredding. The soup will thicken as it cools; add extra broth when reheating. Can be frozen for up to 3 months, though texture may change slightly.

Nutrition

Keywords: crockpot soup, chicken enchilada soup, slow cooker dinner, creamy chicken soup, easy weeknight meals, comfort food

Find it online: https://crispcraving.com/creamy-crockpot-chicken-enchilada-soup-5-ingredient-easy-dinner/