Print

Easy Crockpot Chicken Enchilada Soup Recipe

crockpot chicken enchilada soup - featured image
Print Recipe

A creamy, smoky, and deeply comforting chicken enchilada soup made effortlessly in the slow cooker. This crowd-pleasing recipe is perfect for cozy nights and comes together with simple pantry staples.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 ounces / 794g) red enchilada sauce (e.g., Hatch or Las Palmas)
  • 1 can (14.5 ounces / 411g) fire-roasted diced tomatoes
  • 4 cups (960ml) low-sodium chicken broth
  • 1 can (15 ounces / 425g) black beans, drained and rinsed
  • 1 can (15 ounces / 425g) corn, drained (or 1.5 cups frozen corn)
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • 4 ounces (113g) cream cheese, softened and cubed
  • Optional toppings: shredded cheddar or Monterey Jack cheese, fresh cilantro, diced avocado, tortilla strips or crushed tortilla chips, sour cream or Greek yogurt, lime wedges

Instructions

  1. Place the chicken in the bottom of the crockpot. Season lightly with salt and pepper.
  2. Scatter the diced onion and minced garlic over the chicken.
  3. Add the enchilada sauce, fire-roasted tomatoes (with juices), and chicken broth. Stir gently to combine.
  4. Sprinkle in the cumin, chili powder, and smoked paprika. Stir once more.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  6. About 30 minutes before serving, remove the chicken and shred it with two forks. Return to the pot.
  7. Stir in the drained black beans and corn. Cook for another 15-20 minutes on LOW.
  8. In a small bowl, whisk together the cornstarch and cold water. Pour the slurry into the soup while stirring. Let cook for 5-10 minutes until slightly thickened.
  9. Using an immersion blender, blend about 1-2 cups of the soup (liquid portion) directly in the pot to create a creamy base. Alternatively, transfer 1 cup of liquid to a regular blender, blend, and stir back in.
  10. Add the cubed cream cheese and stir until completely melted and incorporated (about 2-3 minutes).
  11. Taste and adjust seasoning with salt, pepper, or a dash of cayenne/hot sauce if desired.
  12. Ladle into bowls and serve with desired toppings.

Notes

For a thicker soup, increase cornstarch slurry to 3 tablespoons cornstarch with 4 tablespoons water. To make it vegetarian, skip the chicken and use vegetable broth with extra beans. For dairy-free, use dairy-free cream cheese or full-fat coconut milk. The soup tastes even better the next day as flavors meld.

Nutrition

Keywords: crockpot chicken enchilada soup, slow cooker enchilada soup, easy enchilada soup, creamy chicken soup, Mexican soup

Find it online: https://daintydine.com/easy-crockpot-chicken-enchilada-soup-recipe/