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Crockpot Chicken Enchilada Soup

chef Laya
This easy Crockpot Chicken Enchilada Soup is a creamy, hearty slow cooker meal made with tender shredded chicken, enchilada sauce, black beans, corn, tomatoes, and melted cheese. It is a comforting Mexican-inspired dinner that requires minimal preparation and is perfect for busy weeknights.

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Prepr Time 15 minutes
Cooking Time 3 hours
ToTal Time 3 hours 15 minutes
Type of plate Main Course
kitchen Mexican
Serving 6

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 can 15 ounces, black beans, drained and rinsed
  • 1 can 15 ounces, corn, drained
  • 1 can 14.5 ounces, diced tomatoes
  • 1 can 10 ounces, red enchilada sauce
  • 4 cups low-sodium chicken broth
  • 1 can 4 ounces, diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 4 ounces cream cheese softened and cut into cubes
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1 tablespoon fresh lime juice

Optional Toppings

  • Extra shredded cheese
  • Sour cream or Greek yogurt
  • Fresh cilantro
  • Sliced avocado
  • Tortilla strips or crushed tortilla chips
  • Diced jalapeños
  • Sliced green onions
  • Lime wedges

Instructions
 

  • Spray the inside of a 6-quart slow cooker with nonstick cooking spray.
  • Place the chicken breasts in the bottom of the crockpot.
  • Add the diced onion, minced garlic, black beans, corn, diced tomatoes, enchilada sauce, chicken broth, and green chiles.
  • Sprinkle in the cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.
  • Stir the ingredients gently to distribute the seasonings. Make sure the chicken is mostly covered with the liquid.
  • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
  • Remove the chicken from the slow cooker and place it on a plate. Shred it with two forks.
  • Return the shredded chicken to the crockpot and stir it into the soup.
  • Add the softened cream cheese. Stir until it melts into the hot broth and creates a creamy texture.
  • Stir in the shredded cheddar or Monterey Jack cheese until melted and smooth.
  • Add the fresh lime juice and taste the soup. Adjust the salt, pepper, chili powder, or enchilada sauce as needed.
  • Ladle the soup into bowls and serve with your favorite toppings, such as sour cream, cilantro, avocado, tortilla strips, cheese, and lime.

Notes

  • For a spicier soup: Use hot enchilada sauce, diced jalapeño, cayenne pepper, or Pepper Jack cheese.
  • For a milder soup: Use mild enchilada sauce and mild green chiles.
  • Chicken substitute: Boneless chicken thighs can be used instead of chicken breasts.
  • Cooked chicken option: Add shredded rotisserie chicken during the final 30 minutes of cooking instead of cooking raw chicken in the crockpot.
  • Storage: Refrigerate cooled leftovers in an airtight container and reheat gently with a splash of chicken broth.
  • Freezing: For the best texture, freeze the soup before adding the cream cheese and shredded cheese. Add the dairy after thawing and reheating.