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Crock Pot Creamy Chicken Enchilada Soup

Close-up of a white bowl filled with creamy chicken enchilada soup crock pot, showing shredded chicken, black beans, and corn.
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Make this easy, dump-and-go slow cooker chicken enchilada soup for a comforting, cheesy, and creamy weeknight dinner. It tastes like your favorite enchiladas in soup form.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (10 oz) can red or green enchilada sauce
  • 1 (10 oz) can diced green chiles, undrained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 1 (10.5 oz) can cream of chicken soup
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 4 ounces cream cheese, cut into cubes
  • 1 cup shredded Monterey Jack or Colby-Jack cheese
  • Salt and black pepper to taste

Instructions

  1. Place the raw chicken breasts or thighs into the bottom of your slow cooker.
  2. Pour the enchilada sauce, green chiles, black beans, corn, cream of chicken soup, and chicken broth over the chicken.
  3. Stir in the chili powder, cumin, garlic powder, and onion powder.
  4. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  6. Add the cubed cream cheese to the soup and stir until it is completely melted and the soup is creamy.
  7. Stir in the shredded cheese until melted. Season with salt and pepper as needed.
  8. Let the soup sit for 10 minutes before serving to allow it to thicken slightly.

Notes

  • For a thicker soup, remove about 1 cup of the liquid before adding the cream cheese, mix 2 tablespoons of cornstarch with the liquid, and stir it back into the soup before adding the cheese.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper or use hot enchilada sauce.
  • Shredded rotisserie chicken works well if you need a quicker setup time.
  • Serve topped with avocado slices, a dollop of sour cream, fresh cilantro, and crushed tortilla chips for crunch.

Nutrition

Find it online: https://cheffinity.com/creamy-chicken-enchilada-soup-crock-pot/