Easy Crockpot Chicken Enchilada Soup: Best One-Pot Meal
This rich, creamy, and smoky chicken enchilada soup is made effortlessly in a slow cooker. It’s a crowd-pleasing, one-pot meal that tastes like enchiladas in a bowl and converts even the most stubborn soup skeptics.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 8 servings 1x
- Category: Soup
- Cuisine: Mexican
Ingredients
Scale
- 1.5 pounds (680 grams) boneless, skinless chicken breasts
- 28 ounces (793 grams) red enchilada sauce (about 3.5 cups)
- 10 ounces (283 grams) diced tomatoes with green chiles (one can, e.g., Rotel)
- 15 ounces (425 grams) black beans, drained and rinsed (one can)
- 1 cup (150 grams) frozen corn
- 2 cups (480 milliliters) low-sodium chicken broth
- 8 ounces (226 grams) cream cheese, softened (one block)
- 1 cup (112 grams) shredded Mexican blend cheese (for garnish)
- ¼ cup (15 grams) fresh cilantro, chopped (for garnish)
- Optional toppings: sour cream, diced avocado, sliced jalapeños, crushed tortilla chips, lime wedges
Instructions
- Prep your ingredients (10 minutes): Open all cans (enchilada sauce, diced tomatoes with green chiles, black beans drained and rinsed, chicken broth). Measure frozen corn. Cut cream cheese into smaller cubes and leave on the counter to soften.
- Layer everything in the slow cooker: Place chicken breasts in the bottom. Pour enchilada sauce, diced tomatoes (with juices), drained black beans, frozen corn, and chicken broth over the top. Do not stir. Ensure chicken is mostly submerged; add another ½ cup broth if needed.
- Cook on low for 6-7 hours or high for 3-4 hours. The soup will look thin at this point.
- Shred the chicken: Remove chicken to a cutting board or bowl. Shred with two forks or use a hand mixer on low speed. Return shredded chicken to the slow cooker.
- Add the cream cheese: Add softened cream cheese cubes to the slow cooker. Stir gently until fully melted and incorporated (about 2-3 minutes). The soup will thicken and become creamy.
- Taste and adjust seasonings: Add salt if needed (usually not necessary). For more heat, add cayenne or hot sauce. For more smokiness, add 1 teaspoon smoked paprika.
- Let it rest (optional but recommended): Let soup sit on warm for 15-20 minutes before serving to allow flavors to meld and soup to thicken further.
- Serve and garnish: Ladle into bowls and let everyone add their own toppings (shredded cheese, sour cream, avocado, cilantro, tortilla chips, lime wedges).
Notes
For best results, soften cream cheese before adding to prevent clumping. Shred chicken while still warm. The soup thickens as it sits; add extra broth if needed. Flavor improves overnight. Use mild enchilada sauce for less spice. Can be made vegetarian by omitting chicken and using vegetable broth with extra beans.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 385
- Sugar: 6
- Sodium: 890
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 24
- Fiber: 7
- Protein: 32
Keywords: crockpot chicken enchilada soup, easy enchilada soup, slow cooker soup, one-pot meal, creamy chicken soup, Mexican soup, gluten-free soup