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Creamy Crockpot Chicken Enchilada Soup

creamy crockpot chicken enchilada soup - featured image
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A comforting, slow-cooker soup that combines tender shredded chicken, black beans, corn, and enchilada flavors with a rich, creamy cheese base. It’s an easy, set-it-and-forget-it meal perfect for busy weeknights.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 2 cups low-sodium chicken broth
  • 1.5 cups medium or mild salsa
  • 1 cup red enchilada sauce
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn kernels or 1 can (15 oz) corn, drained
  • 8 oz block cream cheese, softened and cut into cubes
  • 1 packet (1 oz) taco seasoning or 2 tablespoons homemade mix
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • ½ cup heavy cream or half-and-half (optional)

Instructions

  1. Dice the onion and mince the garlic. Place them in the bottom of a 6-quart slow cooker.
  2. Place the chicken breasts on top of the vegetables. Pour in the chicken broth, salsa, and enchilada sauce. Ensure the chicken is mostly submerged.
  3. Sprinkle the taco seasoning, cumin, and chili powder over the mixture. Give it a gentle stir to distribute the spices.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreddable.
  5. Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Discard any fat or skin.
  6. Return the shredded chicken to the pot. Stir in the rinsed black beans and corn.
  7. Add the cubed cream cheese to the hot soup. Stir gently and continuously until the cream cheese is completely melted and incorporated. If too thick, add a splash of heavy cream or broth; if too thin, cook uncovered for 15 minutes.
  8. Taste and season with salt and pepper as needed. Serve hot with desired toppings.

Notes

For a vegetarian version, swap chicken for extra beans and use vegetable broth. For a dairy-free option, use dairy-free cream cheese and coconut cream. To thicken the soup, mash some beans against the side of the pot before adding cream cheese. If using rotisserie chicken, add it during the last 30 minutes of cooking.

Nutrition

Keywords: crockpot soup, chicken enchilada soup, slow cooker recipes, creamy soup, easy dinner, meal prep, comfort food

Find it online: https://merrymorsel.com/creamy-crockpot-chicken-enchilada-soup-best-easy-recipe/