Cozy Crockpot Chicken Enchilada Soup: Easy 20-Min Prep
This creamy, smoky, and slightly spicy soup is a happy accident turned family favorite. With just 20 minutes of prep, your slow cooker does the rest, delivering a comforting meal perfect for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 20 minutes to 7 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican-American
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
- 1 (10-ounce) can red enchilada sauce (mild or hot)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can sweet corn, drained (or 1.5 cups frozen corn)
- 1 (4-ounce) can diced green chiles
- 2 cups low-sodium chicken broth
- 4 ounces cream cheese, softened and cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano (preferably Mexican)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional toppings: shredded Monterey Jack or cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, tortilla chips or strips, lime wedges
Instructions
- Prep the aromatics: Dice the onion and mince the garlic.
- Layer the ingredients in the crockpot: Place chicken breasts in the bottom. Add onion and garlic on top. Pour in fire-roasted tomatoes (undrained), enchilada sauce, drained black beans, drained corn, and diced green chiles. Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over everything. Pour chicken broth around the edges. Do not stir.
- Cook on low for 6-7 hours or on high for 3-4 hours, until chicken is fork-tender.
- Remove chicken to a large bowl and shred with two forks.
- Add cubed cream cheese to the hot soup and stir gently until fully melted and incorporated.
- Return shredded chicken to the pot and stir to combine. Taste and adjust seasoning if needed.
- Let the soup rest for 5 minutes before serving.
- Ladle into bowls and garnish with desired toppings.
Notes
For best flavor, sauté the onion and garlic in a skillet with oil before adding to the crockpot. Always soften cream cheese to room temperature before adding to prevent clumping. If soup is too thin, mash some black beans against the pot or let cook uncovered for 15-20 minutes. For a vegetarian version, omit chicken and use 2 cans black beans and 1 can pinto beans with vegetable broth.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 385
- Sugar: 8
- Sodium: 980
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 8
- Protein: 32
Keywords: crockpot chicken enchilada soup, slow cooker soup, chicken enchilada soup, easy soup recipe, comfort food, creamy soup