Print

Creamy Crockpot Chicken Enchilada Soup

creamy crockpot chicken enchilada soup - featured image
Print Recipe

A rich, velvety slow cooker soup that combines tender shredded chicken with enchilada sauce, cream cheese, and Tex-Mex spices for a comforting and flavorful weeknight meal.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 2 cups low-sodium chicken broth
  • 1 can (10 ounces) enchilada sauce (red or green)
  • 8 ounces cream cheese, softened
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup shredded Mexican cheese blend
  • Fresh cilantro for garnish
  • Salt and pepper to taste

Instructions

  1. Dice the onion and mince the garlic. If using fresh jalapeño, dice it now.
  2. Place the diced onion and minced garlic into the bottom of a 6-quart slow cooker. Add the chicken breasts on top.
  3. Pour in the chicken broth, enchilada sauce, cumin, chili powder, and smoked paprika. Stir gently to distribute the spices.
  4. Cover and cook on low for 4-6 hours or high for 3-4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
  5. Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Discard any excess fat or skin.
  6. Return the shredded chicken to the slow cooker. Stir in the rinsed black beans and frozen corn.
  7. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Pour this into the soup and stir well.
  8. Cover and cook on high for an additional 30 minutes to allow the soup to thicken.
  9. Cut the softened cream cheese into small cubes and stir them into the hot soup until fully melted and incorporated.
  10. Stir in half of the shredded Mexican cheese. Taste and adjust seasoning with salt and pepper if needed.
  11. Garnish with the remaining cheese and fresh cilantro before serving.

Notes

For best results, use full-fat cream cheese to prevent graininess. Add cream cheese at the very end on low heat to prevent curdling. If the soup is too thick, add a splash of broth. If too thin, cook uncovered for a few more minutes. This soup freezes well for up to 3 months, though the texture may change slightly upon thawing; reheat gently with added broth.

Nutrition

Keywords: slow cooker soup, chicken enchilada soup, creamy soup, crockpot recipes, weeknight dinner, meal prep, Tex-Mex, comfort food

Find it online: https://gleefulfork.com/creamy-crockpot-chicken-enchilada-soup/