Crockpot Chicken Enchilada Soup

Crockpot Chicken Enchilada Soup is a mildly spicy, cozy soup that's protein packed, super creamy, and delicious. From tender, melt in your mouth chicken, to diced tomatoes, green chilis, black beans, corn, and a ton of cheese, this family approved, flavorful soup has all the best parts of chicken enchiladas without all the work!

This super creamy chicken enchilada crockpot soup tastes like a hug on a chilly day.

It's a fantastic recipe mash-up of my Slow Cooker Chicken Enchilada Casserole and my Creamy Chicken Enchilada Stovetop Soup, both of which borrow inspiration from my oven baked Cheesy Chicken Enchiladas (the OG recipe of the group).

But this crockpot soup recipe is by far the family favorite. When it slow cooks all day, the delicious Tex-Mex flavors have a chance to come together, creating a rich, savory broth that seasons the tender chicken and diced tomatoes perfectly.

This is a creamy soup, but it doesn't rely on heavy cream to get there. Instead, towards the end of cooking time, we add half a block of light cream cheese and freshly grated cheddar for an extra special, silky smooth consistency.

Crockpot chicken enchilada soup is extra fun and tasty when served with a piece of cornbread and crunchy tortilla strips and extra cheese for toppings. This soup is such a hit with the kids, I sometimes don't even have leftovers!

🥘Ingredients

chicken breasts- the best choice for this soup because it's lower in fat; it's also easy to shred in the crockpot
fresh garlic- choose fresh over powder for a stronger, richer flavor
onion powder, chili powder, cumin, & cayenne pepper- savory & mildly spicy seasonings for the broth
enchilada sauce- I often use a sweet mild sauce to make the soup more kid friendly
diced tomatoes + juice- choose plain or fire roasted for extra flavor
mild chopped green chilis- a little can is all you need and these aren't very spicy
black beans- for added protein and flavor
corn- I often use defrosted frozen corn, but you can also use canned or fresh
low sodium chicken broth
reduced fat cream cheese- I like Philadelphia brand
cheddar cheese- when you grate this from a block, it's creamier and melts much better (pre-shredded cheese is covered in a waxy coating)

See recipe card for quantities.

🔪Instructions

Step 1: Add chicken breasts to the bottom of a well greased crockpot. Place the minced garlic on the chicken; then shake in the seasonings.

Step 2: Next add the enchilada sauce, followed by the tomatoes and green chilis.

Step 3: Add the black beans and corn, followed by the broth. Cover and cook on low for 6-7 hours.

Step 4: Uncover and pull apart the chicken with two forks. Remove a little warm broth and mix with the cream cheese. Add this mixture and the grated cheddar to the pot. Cover and cook on low for an additional 30 minutes.

Hint: While this recipe can be cooked on high for 3-4 hours, cooking it on low for 6-7 creates much more tender, flavorful chicken.

🥣Substitutions

Meat - for a dark meat option, use chicken or turkey thighs instead of chicken breasts
Beans - use pinto beans instead of black beans
Sauce - you can use plain tomato sauce instead of enchilada sauce; just know it won't be as sweet (it also won't have any seasoning)

📖Variations

Spicy - slice 2 medium jalapeños into rings and add to the slow cooker when you add the diced tomatoes; for extra fire, use fire roasted tomatoes and spicy enchilada sauce
Without cheese- for a lighter option, you can make this soup without the cream cheese and cheddar; use a 19 oz can of enchilada sauce instead and reduce the chicken broth to 2 cups (mix broth with ¼ cup of cornstarch before adding; this is for thickness, since you're not using cheese)

See Creamy Chicken Enchilada Soup for a stovetop version that uses precooked chicken and is ready in less than 1 hour.

🍽Equipment

6 quart slow cooker/crockpot (greased or lined)
measuring cups
measuring spoons
garlic press
can opener
colander
stirring spoon
large forks or prongs
small mixing bowl
box grater
ladle

🍶Storage

Store Crockpot Chicken Enchilada Soup in an airtight container. Keep refrigerated for up to 5 days.

Though some separation will occur because of the cream cheese, the soup can also be frozen for up to 3 months. Store in small freezer bags for individual servings, or in a larger, freezer safe container. Defrost overnight in the fridge.

💭Top tip

In order to avoid curdling or white flecks in your soup, it's important to remove some of the warm broth from the crockpot to mix with the softened cream cheese before adding.

🗨️FAQ

Can I use frozen chicken?

Yes, you can, but the soup will have to cook longer, up to an additional 1-2 hours on low, or 1 on high.

Can I use rotisserie chicken?

Yes, but add it during the final hour of slow cooking (before you add the cheeses). This is also the best way to use leftover chicken in this recipe.

How do I easily shred the chicken?

I usually shred the chicken right in the crockpot with two forks. If you prefer, you can remove the chicken and place it on a heat safe mat or cutting board to do this, or use a stand mixer with a paddle attachment on low.

Looking for other slow cooker recipes? Try these:

🍴Pairing

These are my favorite dishes to serve with Crockpot Chicken Enchilada Soup:

📋Recipe