Easy Kid-Approved Crockpot Chicken Enchilada Soup
A creamy, mildly spicy chicken enchilada soup made in the slow cooker with simple pantry ingredients. Perfect for busy weeknights, this kid-friendly recipe features tender shredded chicken, black beans, corn, and a velvety cream cheese broth.
- Prep Time: 5 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 5 minutes to 8 hours 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican-American
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (about 3 medium, frozen works)
- 28 ounces enchilada sauce (one large can or two 14-ounce cans, mild preferred)
- 4 cups (32 ounces) low-sodium chicken broth
- 8 ounces cream cheese, softened and cubed
- 15 ounces black beans, drained and rinsed
- 15 ounces corn, drained (or frozen)
- 10 ounces diced tomatoes with green chiles, undrained (e.g., Ro*Tel)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional toppings: shredded cheddar cheese, sour cream, crushed tortilla chips, diced avocado, fresh cilantro, lime wedges
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Pour enchilada sauce, chicken broth, diced tomatoes with green chiles, black beans, and corn over the top. Sprinkle with onion powder, garlic powder, cumin, chili powder, salt, and pepper. Do not stir.
- Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and easily shreds.
- About 30 minutes before serving, remove the chicken from the pot and shred with two forks. Return shredded chicken to the pot.
- Add the softened cream cheese, cut into small cubes, to the soup. Stir gently until completely melted and the soup is creamy (about 5 minutes).
- Taste and adjust seasoning with additional salt, pepper, or chili powder if desired.
- Ladle into bowls and serve with desired toppings.
Notes
Do not add cream cheese at the beginning; it will curdle. Add it at the end off the heat for a smooth, creamy texture. Frozen chicken works perfectly and stays juicier. For a thicker soup, mash some black beans against the side of the pot before adding cream cheese. For a thinner soup, add extra chicken broth. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months. The soup tastes even better the next day.
Nutrition
- Serving Size: 1.5 cups (without to
- Calories: 385
- Sugar: 6
- Sodium: 890
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 7
- Protein: 32
Keywords: crockpot chicken enchilada soup, slow cooker soup, kid-friendly, easy dinner, creamy chicken soup, enchilada soup