Print

Easy Slow Cooker Chicken Enchilada Soup Recipe

Easy Slow Cooker Chicken Enchilada Soup - featured image
Print Recipe

A thick, cheesy, and smoky slow cooker chicken enchilada soup that’s perfect for busy weeknights. This set-it-and-forget-it recipe uses cream cheese for a velvety texture and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can red enchilada sauce
  • 1 (14.5 oz) can diced tomatoes with green chiles (like Rotel), undrained
  • 4 cups low-sodium chicken broth
  • 1 packet (1 oz) ranch seasoning mix
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • 4 oz cream cheese, softened to room temperature
  • 1 cup shredded Mexican blend cheese
  • For topping (optional): fresh cilantro, chopped; diced avocado; sour cream or Greek yogurt; tortilla strips or crushed tortilla chips; fresh lime wedges

Instructions

  1. Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom. Top with drained black beans, drained corn, enchilada sauce, diced tomatoes with green chiles, and chicken broth. Do not stir.
  2. Add the seasonings: Sprinkle ranch seasoning mix, chili powder, cumin, garlic powder, and onion powder evenly over the top. Gently stir to combine the seasonings into the liquid.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is easily shredded with a fork.
  4. About 30 minutes before serving, remove the chicken breasts and shred with two forks. Return the shredded chicken to the slow cooker and stir.
  5. Cut the softened cream cheese into small cubes and add to the slow cooker. Stir gently until completely melted and the soup is creamy (about 3-5 minutes).
  6. Add the shredded Mexican blend cheese and stir until fully melted. Taste and adjust salt and pepper as needed.
  7. Let the soup simmer on low for another 10-15 minutes. Ladle into bowls and top with desired toppings.

Notes

For best results, use room temperature cream cheese to avoid lumps. Taste before adding extra salt as the enchilada sauce, ranch seasoning, and cheese contain sodium. To thicken the soup, cook uncovered for 15-20 minutes or use a cornstarch slurry. To thin, add a splash of chicken broth. This soup can be frozen for up to 3 months (without toppings).

Nutrition

Keywords: slow cooker, chicken enchilada soup, easy weeknight dinner, creamy soup, Mexican soup, set-it-and-forget-it

Find it online: https://piperplate.com/easy-slow-cooker-chicken-enchilada-soup-recipe/