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Easy Crockpot Chicken Enchilada Soup Best Cozy Recipe

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This creamy, smoky, and slightly spicy soup is a dump-and-go weeknight lifesaver. Made with simple ingredients like chicken, enchilada sauce, and cream cheese, it delivers big flavor with minimal effort.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 1 (28-ounce) can red enchilada sauce
  • 2 cups low-sodium chicken broth
  • 1 (10-ounce) can Rotel (diced tomatoes with green chiles), undrained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen or canned corn (drained)
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional toppings: shredded cheese (cheddar or Monterey Jack), sour cream, fresh cilantro, diced avocado, crushed tortilla chips, lime wedges

Instructions

  1. Dice the onion and mince the garlic.
  2. Layer the diced onion and minced garlic on the bottom of the Crockpot. Place the chicken breasts on top. Season the chicken with cumin, chili powder, smoked paprika, and a pinch of salt and pepper.
  3. Pour the enchilada sauce and chicken broth around the chicken. Add the undrained Rotel, drained black beans, and corn. Stir gently.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken shreds easily.
  5. Remove the chicken from the Crockpot and shred with two forks (or use a hand mixer on low in the pot). Return shredded chicken to the pot.
  6. Add the softened cream cheese cubes to the soup and stir until completely melted and smooth (about 2-3 minutes).
  7. Taste and adjust seasoning with more salt, cumin, or smoked paprika if desired.
  8. Ladle into bowls and serve with desired toppings.

Notes

For deeper flavor, sauté the onion and garlic in a little oil before adding to the Crockpot. Use room temperature cream cheese to avoid lumps. The soup thickens as it sits; add a splash of broth when reheating. This soup freezes well for up to 3 months.

Nutrition

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

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