Slow Cooker Creamy Chicken Enchilada Soup

Looking for an easy and effortless soup that will fill everyone up? This slow cooker chicken enchilada soup is packed with flavor and so simple to assemble. It’s a family-friendly meal that will bring everyone back for seconds!

Course Soup

Cuisine American, Mexican

Prep Time 15

Cook Time 4 30

Total Time 4 45

Servings servings

Calories 331kcal

Author Jennifer Draper

Equipment

Slow Cooker

Ingredients

1 pound boneless skinless chicken breast
15 oz black beans drained and rinsed
14.5 oz fire-roasted diced tomatoes
10 oz homemade enchilada sauce or store-bought
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin if using store-bought sauce
1 teaspoon ancho chili powder if using store-bought sauce
1/2 teaspoon dried cilantro
1 cup frozen sweet corn
10 oz baby tomatoes halved
2 cups chicken broth
4-8 oz whipped cream cheese depending on creaminess desired

Get Recipe Ingredients

Instructions

Add all ingredients except cream cheese to slow cooker
Cover and cook on high for 3-4 hours or low for 6-8 hours
Shred chicken in slow cooker
Stir in cream cheese until smooth and let it heat through on high for another 15-30 minutes
Stir again well to combine before serving

Notes

Store leftover soup in an airtight container in the fridge for up to 4 days. If using dairy, freezing isn’t recommended, but you can leave out the cream cheese and add it when reheating on the stovetop or in the microwave.
Shred the chicken right in the slow cooker, or remove it to shred with forks in a bowl or with a hand mixer.
Adjust the seasonings depending on the specific enchilada sauce you use and your preferred level of spice. Taste the sauce before adding it to the soup and adjust as needed.
For a thicker soup, remove a portion to blend with an immersion blender, then return it to the soup. You can also add more cream cheese for a richer base.

Nutrition