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Creamy Crockpot Chicken Enchilada Soup

creamy crockpot chicken enchilada soup - featured image
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A rich, velvety slow cooker soup that combines tender shredded chicken, black beans, corn, and enchilada flavors with a creamy dairy base. It is an easy, weeknight-friendly meal that delivers restaurant-quality comfort without the fuss.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 cups low-sodium chicken broth
  • 1 cup medium or hot salsa
  • 1 cup red enchilada sauce
  • 8 oz full-fat cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 3 cloves fresh garlic, minced
  • 1 medium yellow onion, diced
  • 1 cup frozen corn kernels
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup Mexican blend shredded cheese (for topping)
  • Crushed tortilla chips (for garnish)
  • Fresh cilantro (optional, for garnish)
  • Lime wedges (optional, for serving)

Instructions

  1. Dice the onion and mince the garlic. Rinse and drain the black beans thoroughly.
  2. Place the diced onion and minced garlic into the bottom of a 6-quart slow cooker.
  3. Add the chicken broth, salsa, and enchilada sauce. Stir to combine.
  4. Place the chicken breasts on top of the liquid mixture. Sprinkle cumin and chili powder over the chicken. Do not stir.
  5. Add the frozen corn and rinsed black beans around the chicken.
  6. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken reaches an internal temperature of 165°F and shreds easily.
  7. Remove chicken from the pot and shred into bite-sized pieces using two forks. Discard any excess fat or skin.
  8. Return the shredded chicken to the slow cooker and stir gently into the broth.
  9. Add the cubed cream cheese and heavy cream to the pot. Stir gently but thoroughly until the cream cheese is completely melted and incorporated. Do not boil.
  10. Taste and adjust seasoning with salt or pepper if needed. Let sit on the ‘warm’ setting for 10 minutes before serving.
  11. Serve hot, topped with shredded cheese, crushed tortilla chips, and fresh cilantro.

Notes

Add dairy (cream cheese and heavy cream) at the very end of cooking to prevent curdling. Shred the chicken before adding dairy to ensure even melting. Rinse black beans to remove starchy liquid. For a spicier version, use hot salsa or add jalapeños. Can be made vegetarian by swapping chicken for extra beans and veggies.

Nutrition

Keywords: crockpot soup, chicken enchilada soup, creamy slow cooker soup, easy weeknight dinner, comfort food, gluten-free soup

Find it online: https://twirltaste.com/creamy-crockpot-chicken-enchilada-soup-easy-30-minute-dinner/