Easy Crockpot Chicken Enchilada Soup (Set It and Forget It!)
Want a dinner that cooks itself? This Crockpot Chicken Enchilada Soup is my answer to busy days! I just love how it fills my house with amazing smells.
You toss everything in the slow cooker and forget about it. When you come home, dinner is ready and waiting. It tastes like enchiladas but way easier.
No rolling tortillas or anything fancy. Just pure comfort in a bowl! My family asks for this soup all the time, and I bet yours will too.
Ingredients You’ll Need
Here’s what makes this soup so yummy. Look at the recipe card below for the full ingredients list and exact amounts.
- Boneless Chicken Breasts: They get super tender in the slow cooker and shred up so easily.
- Enchilada Sauce: This gives you that awesome Mexican flavor you’re craving in every single bite.
- Black Beans: These make the soup hearty and filling, plus they’re really good for you.
- Corn Kernels: Sweet corn adds little pops of flavor and makes the soup look pretty, too.
- Diced Tomatoes: They keep things fresh and add a nice tangy taste to balance everything out.
- Cream Cheese: This is what makes the soup creamy and super comforting on cold days.
- Chicken Broth: It’s the base that brings all the flavors together into something really special.
How to Make Crockpot Chicken Enchilada Soup
Ready to make this? It’s so easy! Just follow these simple steps, and you’ll have an amazing dinner with hardly any work.
Step 1: Prepare Your Chicken and Vegetables
Put the chicken in your slow cooker first. Then add 1 cup of chopped onions and 3 cloves of minced garlic on top. That’s it for now!
Step 2: Add the Liquid Ingredients
Pour in 4 cups of chicken broth, one 15-ounce can of enchilada sauce, and one 14.5-ounce can of diced tomatoes. Don’t drain the tomatoes—you want that juice!
Step 3: Season and Add Beans and Corn
Mix in 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of paprika, one 15-ounce can of black beans (drained), and 1.5 cups of corn. Stir everything together.
Step 4: Cook on Low Heat
Set your cooker to low and let it go for 6 to 7 hours. Or use high heat for 3 to 4 hours if you’re in a hurry. Either way works great!
Step 5: Shred the Chicken
Take out the chicken with tongs and use two forks to pull it into small pieces. Then put all that shredded chicken back in the pot. Easy peasy!
Step 6: Add Cream Cheese for Richness
Stir in 8 ounces of cream cheese that’s been sitting out to soften. Mix it until it melts and makes everything creamy. Let it sit for 10 more minutes on warm.
Step 7: Taste and Adjust Seasoning
Give it a taste and add salt and pepper if you need to. Want it spicier? Toss in more chili powder or a bit of cayenne. Make it yours!
Scoop that soup into bowls and pile on the toppings! Cheese, sour cream, cilantro, avocado, and crunchy tortilla chips make it AMAZING. Get creative with what you like!
Tips for the Best Crockpot Chicken Enchilada Soup
Want to make this soup even better? Here are my best tricks!
- Use Quality Enchilada Sauce: Get a good sauce because it’s the star of the show here.
- Don’t Skip Softening Cream Cheese: Let it sit out first so it mixes in smooth without any lumps.
- Adjust Consistency as Needed: Too thick? Add more broth. Too thin? Let it cook a bit longer without the lid.
- Layer Your Flavors: Cook your onions and garlic in a pan first if you want even more flavor.
- Fresh Garnishes Matter: Things like cilantro, lime, and avocado make it taste so fresh and bright!
Variations and Substitutions
Want to change things up? No problem! This soup is super flexible.
- Swap Chicken for Turkey: Got leftover turkey? Use that instead! Ground turkey works great, too.
- Make It Vegetarian: Skip the chicken and add more beans or some sweet potato chunks instead.
- Try Different Beans: Pinto beans or kidney beans taste just as good as black beans.
- Add Extra Vegetables: Bell peppers, zucchini, or jalapeños are all awesome additions you can try!
Frequently Asked Questions
Can I make this crockpot soup ahead of time?
Yep! Get everything ready the night before and put it in your slow cooker insert. Just stick it in the fridge and start cooking the next morning.
How do I store leftover soup?
Put the cooled soup in containers with lids and keep them in your fridge. It stays good for up to 4 days and tastes great reheated!
Can I freeze this soup?
Sure can! Freeze it in smaller containers for up to 3 months. Thaw it in the fridge overnight before you heat it up again.
What should I serve with this soup?
Cornbread is perfect with this! Also, try tortilla chips, Mexican rice, or a simple salad on the side. Quesadillas are yummy too!
Can I use frozen chicken?
Yes, but you’ll need to cook it for an extra hour. Just make sure the chicken gets to 165°F so it’s safe to eat.
How can I make it spicier?
Add chopped jalapeños, cayenne pepper, or your favorite hot sauce. You can also buy spicy enchilada sauce instead of regular. Turn up the heat!
Is this soup gluten-free?
Check your enchilada sauce label to be sure. Most are fine, but some might have wheat stuff in them as a thickener.
Can I use chicken thighs instead?
Absolutely! Boneless, skinless thighs are actually really great here. They stay nice and moist even after cooking for hours in the slow cooker.
Crockpot Chicken Enchilada Soup
Ingredients
Equipment
Method
- Put chicken breasts in your slow cooker with diced onions and minced garlic.
- Add chicken broth, enchilada sauce, and diced tomatoes with all the juices.
- Mix in chili powder, cumin, paprika, black beans, and corn kernels.
- Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours.
- Take out the chicken, shred it with two forks, and put it back in.
- Add softened cream cheese and stir until it melts completely.
- Add salt and pepper to taste and adjust the spices how you like.
- Scoop into bowls and add your favorite toppings.
Notes
- Let cream cheese soften first so it mixes in smoothly without any clumps.
- Chicken thighs work great too, and they stay extra tender and juicy.
- Freeze leftovers in single servings for quick meals later on.
- Add more broth if it’s too thick or cook uncovered to thicken it up.
- Lime juice and cilantro make the flavors pop and balance the creaminess perfectly.
