Print

Creamy Slow Cooker Chicken Enchilada Soup (Easy Recipe)

creamy slow cooker chicken enchilada soup - featured image
Print Recipe

A rich and velvety slow cooker chicken enchilada soup that tastes like it simmered all day but comes together with minimal effort. Perfect for weeknight dinners or entertaining, this soup features tender chicken, black beans, corn, and a creamy enchilada broth.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
  • 2 cans (10 ounces each) red enchilada sauce (e.g., Old El Paso)
  • 4 cups (32 ounces) low-sodium chicken broth (e.g., Swanson or Kitchen Basics)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained, or 1.5 cups frozen corn
  • 1 can (10 ounces) diced tomatoes with green chiles (e.g., Rotel)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 8 ounces cream cheese, softened and cubed
  • ½ cup heavy cream
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder (e.g., Gebhardt)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, crushed tortilla chips, lime wedges

Instructions

  1. Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook 4-5 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant. Transfer to slow cooker.
  2. Build the base: To the slow cooker, add enchilada sauce, chicken broth, drained black beans, corn, diced tomatoes with green chiles, cumin, chili powder, smoked paprika, 1 teaspoon salt, and ½ teaspoon pepper. Stir to combine.
  3. Add the chicken: Nestle chicken breasts into the liquid. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken shreds easily and reaches 165°F.
  4. Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return to slow cooker.
  5. Blend for creaminess (optional): Use an immersion blender to blend about half the soup directly in the slow cooker. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and return to slow cooker.
  6. Add cream cheese: Cut softened cream cheese into small cubes and add to slow cooker. Stir until completely melted and incorporated (about 2-3 minutes).
  7. Finish with heavy cream: Pour in heavy cream and stir. Taste and adjust seasoning. Let heat through on LOW for 10-15 minutes.
  8. Serve and garnish: Ladle into bowls and top with fresh cilantro, shredded cheese, sour cream, diced avocado, crushed tortilla chips, and a squeeze of lime. Serve immediately.

Notes

For best flavor, sauté onions and garlic before adding to slow cooker. Let cream cheese come to room temperature before adding to prevent lumps. Use low-sodium broth and rinse beans to control salt. Soup thickens as it sits; thin with extra broth when reheating.

Nutrition

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

Find it online: https://crispcraving.com/creamy-slow-cooker-chicken-enchilada-soup-easy-recipe/