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Cozy Crockpot Chicken Enchilada Soup: Easy Best Recipe

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This Cozy Crockpot Chicken Enchilada Soup is the ultimate comfort food—a rich, velvety broth loaded with tender chicken, black beans, and corn, with a gentle smoky heat. It’s a set-it-and-forget-it meal that fills your home with an incredible aroma and delivers a hug in a bowl.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 (28-ounce) can red enchilada sauce
  • 1 (10-ounce) can diced tomatoes with green chiles (Rotel), undrained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen or canned corn (drained if canned)
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 4 ounces cream cheese, softened and cubed
  • For garnish (optional): shredded cheddar or Mexican blend cheese, fresh cilantro, diced avocado, lime juice, sour cream, crispy tortilla strips or crushed tortilla chips

Instructions

  1. Sauté the aromatics: Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Layer the ingredients in the crockpot: Place the chicken in the bottom of a 6-quart or larger slow cooker. Add the sautéed onions and garlic, enchilada sauce, undrained Rotel, drained black beans, and corn.
  3. Add the spices and broth: Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the top. Pour the chicken broth over everything. Do not stir.
  4. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shredded.
  5. Shred the chicken: Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the pot.
  6. Incorporate the cream cheese: Add the softened, cubed cream cheese to the pot. Stir gently until the cream cheese is completely melted and the soup is creamy and uniform in color. Taste and adjust seasoning.
  7. Final simmer: Let the soup simmer on LOW for another 15-20 minutes to allow flavors to meld and the soup to thicken slightly.
  8. Serve and garnish: Ladle the soup into bowls and top with desired garnishes such as shredded cheese, sour cream, avocado, lime juice, and tortilla strips.

Notes

For best results, sauté the onions and garlic before adding to the crockpot. Add cream cheese at the end to avoid curdling. Low and slow cooking yields the most tender chicken. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot chicken enchilada soup, slow cooker soup, chicken enchilada soup, easy soup recipe, comfort food, creamy soup, Mexican soup

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