Cozy Crockpot Chicken Enchilada Soup – Easy 30-Minute Dinner
A warm, creamy, and flavorful chicken enchilada soup made in the crockpot with simple ingredients. Perfect for cozy nights and crowd-pleasing dinners.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
- 15 oz can red enchilada sauce
- 16 oz jar salsa (medium heat)
- 4 cups low-sodium chicken broth
- 15 oz can black beans, drained and rinsed
- 15 oz can corn, drained (or 1.5 cups frozen)
- 4 oz can diced green chiles
- 8 oz block cream cheese, softened
- Juice of 1 large lime (about 2 tablespoons)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, fresh cilantro, diced avocado, tortilla chips, jalapeño slices
Instructions
- Prep your ingredients: Drain and rinse black beans, drain corn if using canned, cut cream cheese into cubes and let soften, dice avocado and chop cilantro for toppings.
- Layer everything in the crockpot: Place chicken breasts in the bottom. Pour enchilada sauce, salsa, chicken broth, black beans, corn, and diced green chiles over the top. Sprinkle with cumin, chili powder, garlic powder, salt, and pepper. Stir gently.
- Cook on low for 4-6 hours or on high for 2-3 hours, until chicken is tender and shreds easily.
- Remove chicken from crockpot and shred with two forks.
- Using an immersion blender, blend about 2 cups of the soup directly in the crockpot to create a creamy base. Alternatively, transfer 2 cups of soup to a regular blender, blend until smooth, and return to crockpot.
- Return shredded chicken to crockpot. Add softened cream cheese cubes and stir until completely melted and incorporated (about 2-3 minutes).
- Stir in lime juice. Taste and adjust seasoning. Let cook for another 10 minutes on low.
- Ladle into bowls and top with desired toppings. Serve immediately.
Notes
Don’t skip the blending step for creamy texture. Use low-sodium broth to control salt. Let cream cheese come to room temperature to avoid lumps. Customize heat level with jalapeño or hot enchilada sauce. Soup gets better overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 6
- Sodium: 890
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 7
- Protein: 32
Keywords: crockpot chicken enchilada soup, slow cooker soup, chicken enchilada soup, easy dinner, comfort food, Mexican soup