Go Back
Discover the comforting and flavorful world of slow-cooked meals with this creamy Crockpot Chicken Enchilada Soup. This dish is an ideal solution for busy weeknights or cozy gatherings, seamlessly blending tender chicken, zesty spices, and a rich assortment of creamy cheeses. The result is a soul-warming meal that not only nourishes but also delights the senses. In this blog post, we will delve into the unique ingredients that make this soup stand out, provide a comprehensive step-by-step guide to its preparation, and highlight the reasons why it should earn a permanent spot in your culinary repertoire.

Crockpot Creamy Chicken Enchilada Soup

Dive into the comforting world of creamy Crockpot Chicken Enchilada Soup, perfect for busy weeknights or cozy gatherings. This recipe features tender chicken, black beans, sweet corn, zesty tomatoes, and a blend of spices that create a rich, flavorful base. With layers of creamy cheese and a touch of enchilada sauce, this soup is both nourishing and satisfying. Follow our easy step-by-step guide to make this delightful dish a staple in your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies (like Rotel)

1 can (10 oz) enchilada sauce (red or green)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

4 cups low-sodium chicken broth

8 oz cream cheese

1 cup shredded cheddar cheese

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Tortilla chips (for serving)

Instructions
 

Prep the Chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot.

    Add Beans & Veggies: Layer the black beans, corn, diced tomatoes with green chilies, and enchilada sauce over the chicken.

      Season It Up: Sprinkle the diced onion, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper over the top.

        Pour in the Broth: Add the chicken broth to the crockpot, ensuring all ingredients are submerged.

          Cook: Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and shreds easily.

            Shred the Chicken: Once cooked, use two forks to shred the chicken right in the crockpot.

              Creamy Bliss: Add the cream cheese and shredded cheddar cheese to the soup. Stir until well combined and let it heat for an additional 15-20 minutes, or until creamy and melted.

                Serve: Ladle the creamy chicken enchilada soup into bowls. Garnish with fresh cilantro and serve with lime wedges and tortilla chips on the side. Enjoy!

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8