This Chicken Enchilada Soup is a slow cooker marvel! Tender chicken, beans, and corn simmer in a zesty, creamy enchilada broth. Topped with cheese and tortilla strips, it’s an effortless, flavorful meal that brings Tex-Mex comfort to your bowl—perfect for cozy nights or feeding a hungry crowd!
Recipe Tips and Tricks
- Shred Easily: Pull chicken apart with forks while warm—it’s a breeze!
- Thicken It: Blend a portion or add masa harina at the end for a thicker texture.
- Spice Control: Adjust enchilada sauce or add chili powder to taste—make it your heat level.
- Top Fresh: Add cheese and tortilla strips just before serving for max crunch.
- Stir Occasionally: Give it a mix halfway to blend flavors evenly.
Why You’ll Love This Recipe
Oh, you’re going to fall head over heels for this Chicken Enchilada Soup—it’s a slow cooker fiesta in a bowl! You’ll love how the crockpot transforms simple ingredients into a rich, zesty soup that’s bursting with all the bold flavors of your favorite enchiladas, minus the rolling hassle. The tender chicken, hearty beans, and sweet corn swim in a creamy, spicy broth that warms you from the inside out, making it perfect for chilly evenings or any day you crave a taste of Tex-Mex comfort. It’s so easy—just toss everything in and let it simmer while you kick back, then top it with cheese and crispy tortilla strips for that irresistible finish. Whether you’re feeding a family, hosting a casual get-together, or meal-prepping for the week, this soup delivers big on taste and coziness with almost no effort. It’s a total crowd-pleaser—spicy, satisfying, and oh-so-slurp-worthy!
Slow Cooker Chicken Enchilada Soup
Spicy, creamy chicken enchilada soup, slow-cooked with beans and corn—crockpot Tex-Mex bliss!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen or canned corn (drained if canned)
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (10 oz) red enchilada sauce
- 2 cups low-sodium chicken broth
- 4 oz cream cheese, softened and cubed
- 1 teaspoon chili powder (optional, for extra heat)
- 1 teaspoon cumin
- Salt and pepper to taste (about ½ teaspoon each)
- Toppings: shredded cheddar, crushed tortilla chips, chopped cilantro, avocado (optional)
Instructions
- Hey there, let’s whip up a Chicken Enchilada Soup that’ll make your slow cooker the MVP of the kitchen! Start by tossing those chicken breasts right into the crockpot—give ‘em a cozy spot at the bottom.
- Add the rinsed black beans, corn, diced tomatoes with green chilies, and pour in the enchilada sauce and chicken broth. Sprinkle in the chili powder (if you’re feeling spicy), cumin, salt, and pepper—give it a quick stir to wake up all those Tex-Mex flavors. Look at that vibrant mix already!
- Pop the lid on, set it to low for 6 hours (or high for 3 if you’re in a hurry), and let it simmer away. Your house is going to smell like a fiesta—resist peeking too much!
- When it’s done, the chicken should be tender and ready to shred. Scoop it out onto a plate, grab two forks, and pull it apart—it’ll shred like a dream. Stir it back into the pot, then add the cubed cream cheese. Give it a good mix until it melts into a creamy, dreamy broth—takes just a few minutes.
- Ladle it into bowls while it’s steaming hot, then pile on the fun: a sprinkle of shredded cheddar, some crushed tortilla chips for crunch, a bit of cilantro, or chunks of avocado if you’re feeling fancy. Grab a spoon and dive in—this is slow-cooked enchilada magic, straight from your crockpot!
Notes
- Add cream cheese at the end—it melts better and won’t curdle.
- Taste before serving—adjust spice with more sauce or chili powder if needed.
- Toppings make it sing—keep them fresh and add right before eating!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 312Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 90mgSodium 621mgCarbohydrates 16gFiber 4gSugar 5gProtein 32g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Breasts: Boneless, skinless breasts shred perfectly; thighs add richer flavor.
- Enchilada Sauce: Red sauce brings the signature kick—mild or spicy, your pick.
- Black Beans: Canned (rinsed) add heartiness; pinto or kidney beans swap easily.
- Corn: Frozen or canned (drained) adds sweetness—fresh kernels elevate it.
- Cream Cheese: Melts into creamy goodness; sour cream or Greek yogurt subs for tang.
- Chicken Broth: Low-sodium keeps it balanced—adds depth and moisture.
- Tomatoes with Chilies: Rotel or similar adds zing; plain diced tomatoes work too.
- Toppings: Cheddar, tortilla strips, and cilantro make it pop—customize as you like.
Variations and Substitutions
This soup loves a good twist! Swap chicken for turkey or shredded rotisserie chicken for a quick fix. Vegetarian? Skip the meat and double the beans or add lentils—they’ll soak up the flavor. No enchilada sauce? Mix tomato sauce with chili powder and cumin—close enough! Trade black beans for white beans or chickpeas, or swap corn for diced zucchini or bell peppers. Want it creamier? Stir in heavy cream or extra cream cheese; for a lighter take, use Greek yogurt. Gluten-free? It’s naturally GF—just use corn tortillas for strips. Spice it up with jalapeños or hot sauce, or cool it down with extra broth. This recipe’s a canvas—paint it bold or mild to suit your vibe!
Storage Options
- Refrigerator: Store soup (without toppings) in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months; thaw in the fridge overnight.
- Reheating: Warm on the stovetop over medium heat with a splash of broth, or microwave in bursts.
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