Quick Crockpot Chicken Enchilada Soup: Easy Dump-and-Go Dinner
A rich, creamy, and smoky chicken enchilada soup made effortlessly in the slow cooker. This dump-and-go recipe requires just 10 minutes of prep and delivers fall-apart tender chicken in a velvety broth that tastes like comfort in a bowl.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 1.5 pounds (680g) boneless, skinless chicken breasts
- 1 can (15 oz or 425g) fire-roasted diced tomatoes, undrained
- 1 can (10 oz or 283g) red enchilada sauce (mild or medium)
- 1 can (15 oz or 425g) black beans, drained and rinsed
- 1 can (15 oz or 425g) corn, drained
- 1 small yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 4 cups (960ml) low-sodium chicken broth
- 4 oz (113g) cream cheese, softened and cubed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper to taste (start with ½ tsp salt and ¼ tsp pepper)
- For serving (optional): shredded Mexican blend cheese, fresh cilantro, diced avocado, lime wedges, tortilla chips or strips, sour cream or Greek yogurt
Instructions
- Prep your ingredients: dice the onion, mince the garlic, drain and rinse the black beans, drain the corn, and cube the cream cheese (let it soften at room temperature).
- Place the chicken breasts at the bottom of a 6-quart (or larger) slow cooker. Add the diced onion, minced garlic, fire-roasted tomatoes (with juices), enchilada sauce, black beans, and corn on top. Do not stir yet.
- Sprinkle the cumin, chili powder, smoked paprika, oregano, salt, and pepper over the top. Pour in the chicken broth. Gently stir to combine without disturbing the chicken too much.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken shreds easily with a fork.
- Carefully remove the chicken breasts from the slow cooker and shred them with two forks on a cutting board. Return the shredded chicken to the pot.
- Add the softened, cubed cream cheese to the pot and stir until completely melted and incorporated (about 2-3 minutes). The soup will thicken slightly.
- Taste and adjust seasoning as needed. Add more salt, pepper, or heat (e.g., cayenne or pickled jalapeños) if desired.
- Serve hot in bowls with desired toppings: shredded cheese, cilantro, avocado, lime juice, tortilla chips, and sour cream or Greek yogurt.
Notes
For best results, soften cream cheese to room temperature before adding to avoid lumps. Layer chicken at the bottom for even cooking. Use low-sodium broth to control salt. Let soup sit for 10-15 minutes after adding cream cheese to thicken. For a thinner soup, add extra broth; for thicker, simmer with lid off. Leftovers keep for up to 5 days in the fridge or 3 months in the freezer.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 380
- Sugar: 6
- Sodium: 850
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 7
- Protein: 32
Keywords: crockpot chicken enchilada soup, slow cooker soup, dump-and-go dinner, chicken enchilada soup, easy weeknight dinner, creamy chicken soup, Mexican soup