Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup – bold flavor with just 5 minutes prep! Chunks of tender chicken, beans, corn and diced tomatoes in a creamy, cheesy broth. A great recipe for busy weeknights.

 

This Slow Cooker Chicken Enchilada Soup cooks completely in the crockpot with just 5 minutes prep. It’s a delicious ‘set it and forget it’ meal perfect for busy weeknights – or weekends. 

With the delicious flavor chicken enchiladas without all the work – it’s especially ideal during cold winter months and sure to become one of your favorite soups.

With basic grocery store ingredients and very little work and you’re on your way a simple slow cooker soup the whole family will enjoy.

WHAT’S IN THIS CREAMY CHICKEN ENCHILADA SOUP RECIPE?

• 1 pound boneless skinless chicken breasts (can sub chicken thighs)
• 1 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste
• 1 cup chicken stock (can use chicken broth)
• 10 ounce can red enchilada sauce
• 1/2 cup onion diced
• 1 green pepper diced (can use bell pepper instead)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 14 ounce can diced tomatoes
• 4 ounce can green chiles
• 15 ounce can black beans drained and rinsed (can sub kidney beans)
• 1 cup corn (can use fresh, frozen or canned)
• 8 ounces cream cheese softened to room temp
• 8 ounces shredded sharp cheddar cheese
• 2 tablespoons fresh cilantro chopped

HOW TO MAKE SLOW COOKER CHICKEN ENCHILADA SOUP:

Place the raw chicken in the slow cooker then season lightly with salt and pepper.

Pour the chicken stock and enchilada sauce over the top of the chicken, then add rest of the ingredients (except the cheeses): diced onion and bell pepper, 1 teaspoon of salt, 1/4 teaspoon pepper, chili powder, cumin, diced tomatoes (with their juices), green chiles, beans and corn.

Cover and cook on high 3-4 hours; low 5-7 hours until chicken is fork-tender but not mushy.

Using two forks, shred the chicken (I do this right in the slow cooker) then add the cream cheese and shredded cheese. Continue cooking 10-15 minutes on high until the cheeses are melted. Add cilantro then taste and adjust for salt to your preference.

Enjoy this crockpot Chicken Chicken Enchilada Soup with your favorite toppings or some suggestions below.

CHICKEN ENCHILADA SOUP TOPPING IDEAS:

• a squeeze of lime juice from fresh lime wedges
• avocado slices
• tortilla strips or tortilla chips
• corn tortillas
• fritos
• extra cilantro
• shredded cheese
• fritos
• sour cream
• plain Greek yogurt

RECIPE VARIATIONS:

• Make this easy recipe on the stove top in under 30 minutes using leftover chicken or rotisserie chicken added at the end of cooking in place of raw chicken.
• Swap out the beans – try pinto beans, garbanzo beans or bean-free.
• swap in green enchilada sauce for red.

LOOKING FOR MORE EASY CROCKPOT MEALS?

Busy days call for set it and forget it meals. Here are a few of my favorite slow cooker recipes:

Salsa Chicken: just 4 ingredients + 5 minutes prep = juicy, shredded Mexican chicken for tacos, burritos or salads.

Slow Cooker Lasagna Soup: all the flavors of lasagna in a quick and easy weeknight soup.

Beer Braised Pulled Pork: tender, juicy beer braised pulled pork with full on barbecue flavor. Slow simmered for the ultimate game day food. 

Classic Pot Roast: Tender, juicy beef chuck roast, potatoes and carrots plus a homemade 5-star gravy. An easy, delicious fall or winter comfort meal.

Enjoy!

Do we share a love of easy, tasty recipes? LIKE ME on FACEBOOK, FOLLOW along on TWITTER, INSTAGRAM and PINTEREST and SUBSCRIBE ⇓ for all the latest. 

If you tried this easy Slow Cooker Recipe or any other on the blog then I’d love to hear from you with a comment or star rating!