Creamy Slow Cooker Chicken Enchilada Soup with Roasted Poblano
A velvety, smoky, and completely hands-off slow cooker soup made with roasted poblano peppers, tender chicken, and a creamy finish. Perfect for busy weeknights or meal prep, this soup delivers deep flavor without any fuss.
- Prep Time: 20 minutes
- Cook Time: 4 hours (high) or 6-7 hours (low)
- Total Time: 4 hours 20 minutes (high) or 6 hours 20 minutes (low)
- Yield: 8 servings 1x
- Category: Soup
- Cuisine: Mexican
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts)
- 4 cups low-sodium chicken broth
- 1 can (15 oz) red enchilada sauce (mild or medium)
- 1 can (15 oz) fire-roasted diced tomatoes (undrained)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 2 large poblano peppers
- 1 teaspoon olive oil
- 4 ounces cream cheese, softened to room temperature
- 1/2 cup whole milk (or half-and-half)
- 1 cup shredded Monterey Jack cheese (or Mexican blend)
- Juice of 1 lime (about 2 tablespoons)
- Fresh cilantro, chopped (for garnish)
- Diced avocado (for garnish)
- Tortilla strips or crushed tortilla chips (for garnish)
- Sour cream (for garnish)
- Extra shredded cheese (for garnish)
Instructions
- Roast the poblano peppers: Preheat oven broiler to high. Line a baking sheet with foil. Rub poblano peppers with 1 teaspoon olive oil. Broil for 4-5 minutes, flip, and broil another 3-4 minutes until skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skin, remove stem and seeds, and dice flesh. Set aside.
- Build the soup base: Place chicken breasts in the bottom of a 6-quart slow cooker. Add diced onion, minced garlic, drained black beans, frozen corn, and diced roasted poblano. Pour in chicken broth, enchilada sauce, and fire-roasted tomatoes (undrained). Sprinkle with cumin, chili powder, smoked paprika, salt, and pepper. Stir gently. Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender.
- Shred the chicken: Use tongs to transfer chicken to a cutting board. Let rest 2-3 minutes, then shred with two forks or tongs. Return shredded chicken to slow cooker and stir.
- Create the creamy base: In a small bowl, combine softened cream cheese and milk. Blend until smooth. Pour into slow cooker and stir well. Add shredded Monterey Jack cheese and stir until melted and incorporated. Cover and cook on low for another 15-20 minutes.
- Finish and serve: Stir in fresh lime juice. Adjust seasoning to taste. If soup is too thick, add a splash of broth or milk. If too thin, cook uncovered on low for 10-15 minutes. Ladle into bowls and garnish with cilantro, avocado, tortilla strips, sour cream, or extra cheese. Serve hot.
Notes
Roasting the poblano yourself makes a huge difference. Soften cream cheese to room temperature to avoid lumps. Watch the salt as enchilada sauce and broth contain sodium. Shred chicken while warm for best texture. Soup thickens as it sits; add broth when reheating. For a thicker soup, use an immersion blender before adding dairy. For a dairy-free version, use full-fat canned coconut milk and plant-based cheese. For a gluten-free version, check enchilada sauce and broth labels.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 385
- Sugar: 6
- Sodium: 820
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 28
- Fiber: 7
- Protein: 32
Keywords: slow cooker chicken enchilada soup, creamy enchilada soup, roasted poblano soup, chicken soup, slow cooker soup, Mexican soup