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Cozy Slow Cooker Chicken Enchilada Soup

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This creamy, flavorful chicken enchilada soup is made in the slow cooker with simple pantry ingredients. It’s the perfect comfort food for busy weeknights, cold weather, or potlucks, and it always impresses with minimal effort.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts (frozen or thawed)
  • 28 oz (794g) enchilada sauce (mild or hot)
  • 15 oz (425g) can black beans, drained and rinsed
  • 1 cup (150g) frozen or canned corn
  • 10 oz (284g) can diced tomatoes with green chiles (undrained)
  • 2 cups (480ml) low-sodium chicken broth
  • 4 oz (113g) cream cheese, softened and cut into cubes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Optional toppings: shredded cheese, sour cream, fresh cilantro, diced avocado, crushed tortilla chips, lime wedges

Instructions

  1. Lightly spray the inside of a 5-6 quart slow cooker with non-stick cooking spray. Place the chicken breasts in the bottom.
  2. Scatter the diced onion and minced garlic over the chicken.
  3. Pour in the enchilada sauce, chicken broth, and diced tomatoes with green chiles (undrained).
  4. Add the drained black beans and frozen corn. Sprinkle with chili powder, cumin, salt, and pepper.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  6. Remove the chicken from the slow cooker and shred with two forks (or use a hand mixer on low speed in the pot). Return shredded chicken to the slow cooker.
  7. Add the cubed cream cheese and stir until fully melted and the broth is creamy, about 2-3 minutes. Taste and adjust seasoning.
  8. Turn the slow cooker to warm and let the soup rest for 10-15 minutes to thicken slightly.
  9. Ladle into bowls and serve with desired toppings.

Notes

For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes. For extra heat, add a chopped jalapeño or cayenne pepper. This soup tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: slow cooker chicken enchilada soup, easy chicken soup, creamy enchilada soup, comfort food, weeknight dinner, potluck soup

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