Best Easy Crockpot Chicken Enchilada Soup for Kids
A gentle, creamy chicken enchilada soup made in the slow cooker with mild green enchilada sauce, perfect for picky eaters and busy families. This kid-friendly version is loaded with familiar flavors and comes together with just 15 minutes of prep.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican-American
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts)
- 1 can (15 oz) mild green enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chiles, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained (or 1.5 cups frozen corn)
- 1 small yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (mild variety)
- ½ teaspoon smoked paprika
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 4 ounces cream cheese, softened to room temperature
- ½ cup shredded Mexican blend cheese (for garnish)
- Fresh cilantro, chopped (optional, for garnish)
- Tortilla chips or strips (for topping)
Instructions
- Place the chicken breasts in the bottom of a 6-quart or larger slow cooker in a single layer. Season lightly with a pinch of salt and pepper.
- Scatter the diced onion and minced garlic over the chicken.
- Pour the enchilada sauce, diced tomatoes with green chiles, drained black beans, and corn evenly over the top. Do not stir yet.
- Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper over everything. Pour the chicken broth around the edges, then gently stir to combine liquids and seasonings, leaving the chicken mostly on the bottom.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and shreds easily.
- Shred the chicken directly in the slow cooker using two forks. Remove any large fatty pieces.
- Cut the softened cream cheese into cubes and add to the soup. Stir gently until completely melted, about 2-3 minutes.
- Using an immersion blender, blend about 1 cup of the soup (liquid and beans, avoiding chicken) until smooth. Alternatively, transfer 1.5 cups of soup (avoiding large chicken pieces) to a regular blender, blend until smooth, and stir back into the slow cooker.
- Stir everything together. Taste and adjust salt or spices as needed. If too thick, add a splash more broth; if too thin, cook uncovered on high for 15-20 minutes.
- Ladle into bowls and top with shredded cheese, cilantro, and crushed tortilla chips. Serve immediately.
Notes
For best results, use block cream cheese at room temperature to avoid lumps. Do not skip the blending step—it creates a naturally thick, creamy base without heavy cream or flour. Add a squeeze of fresh lime juice at the end if the soup tastes flat. Leftovers keep for up to 4 days in the refrigerator and freeze well for up to 3 months. The soup thickens as it sits, so add a splash of broth when reheating.
Nutrition
- Serving Size: 1.5 cups (without to
- Calories: 385
- Sugar: 6
- Sodium: 890
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 8
- Protein: 35
Keywords: crockpot chicken enchilada soup, easy slow cooker soup, kid-friendly soup, chicken enchilada soup, creamy chicken soup, family dinner, freezer-friendly soup