Easy Crockpot Chicken Enchilada Soup (Kid-Approved!)
A creamy, flavorful chicken enchilada soup made effortlessly in the crockpot. Perfect for busy weeknights, this kid-approved recipe requires just 5 minutes of prep and delivers a comforting, crowd-pleasing meal.
- Prep Time: 5 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 5 minutes to 8 hours 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 1.5 lbs (680 g) boneless, skinless chicken breasts (frozen or thawed)
- 15 oz (425 g) can mild red enchilada sauce
- 4 cups (960 ml) low-sodium chicken broth
- 10 oz (283 g) can diced tomatoes with green chiles (undrained)
- 15 oz (425 g) can black beans, drained and rinsed
- 15 oz (425 g) can corn or 1.5 cups frozen corn
- 4 oz (113 g) cream cheese, softened
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Optional toppings: shredded Mexican blend cheese, sour cream or Greek yogurt, crushed tortilla chips, fresh cilantro, diced avocado
Instructions
- Spray the inside of a 5-6 quart slow cooker with nonstick cooking spray or line with a slow cooker liner.
- Place the chicken breasts in the bottom of the crockpot in a single layer.
- Pour in the enchilada sauce, chicken broth, and diced tomatoes with green chiles (undrained).
- Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, and pepper over the top. Stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Using two forks, shred the chicken directly in the crockpot.
- Add the drained black beans, corn, and softened cream cheese (cut into chunks). Stir until the cream cheese is fully melted and incorporated.
- Cover and let simmer for 10-15 minutes to allow flavors to meld. Taste and adjust seasoning if needed.
- Ladle into bowls and serve with desired toppings.
Notes
For a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes of cooking. To make it vegetarian, omit chicken and add an extra can of black beans and diced vegetables; use vegetable broth. For a dairy-free option, use dairy-free cream cheese or coconut cream. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 320350
- Sugar: 57
- Sodium: 8001000
- Fat: 1215
- Saturated Fat: 57
- Carbohydrates: 2530
- Fiber: 810
- Protein: 2830
Keywords: crockpot chicken enchilada soup, easy enchilada soup, slow cooker soup, kid-friendly soup, chicken soup, enchilada soup, weeknight dinner