Best Kid-Approved Crockpot Chicken Enchilada Soup (Easy & Tasty)
This creamy, smoky, and comforting crockpot chicken enchilada soup is a family favorite that even picky eaters love. With just five minutes of prep in the morning, you can come home to a delicious, satisfying meal that pleases everyone.
- Prep Time: 5 minutes
- Cook Time: 6 hours (LOW) or 3 hours (HIGH)
- Total Time: 6 hours 5 minutes (LOW) or 3 hours 5 minutes (HIGH)
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
- 1 can (28 oz) red enchilada sauce (mild recommended)
- 4 cups (32 oz) low-sodium chicken broth
- 4 oz cream cheese, softened
- 1 can (10 oz) diced tomatoes with green chiles (e.g., Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 1.5 cups frozen corn)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, tortilla chips, lime wedges
Instructions
- Prep the ingredients: Dice the onion and mince the garlic. Drain and rinse the black beans. Drain the corn. Open the cans of enchilada sauce, diced tomatoes, and chicken broth. Soften the cream cheese by letting it sit on the counter for 15–20 minutes, or microwave it for 10 seconds.
- Layer in the slow cooker: Place the chicken breasts in the bottom of the slow cooker. Sprinkle the diced onion and minced garlic over the top.
- Add the liquids and spices: Pour in the enchilada sauce, chicken broth, and diced tomatoes with green chiles. Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir gently to combine.
- Cook on low or high: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
- Shred the chicken: Remove the chicken breasts to a cutting board or large bowl. Use two forks to shred them into bite-sized pieces. Return the shredded chicken to the pot.
- Add the beans, corn, and cream cheese: Stir in the drained black beans and corn. Cut the softened cream cheese into small cubes and add them to the soup. Stir until the cream cheese is fully melted and incorporated (about 2–3 minutes).
- Simmer and adjust: Cover and cook on LOW for another 15–20 minutes to let the flavors meld. Taste and adjust seasoning as needed.
- Serve and garnish: Ladle the soup into bowls and let everyone add their own toppings.
Notes
For a thicker soup, mash half of the black beans before adding, or stir in 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water at the end. Let simmer for 5 minutes. To avoid grainy cream cheese, always soften it to room temperature before adding. This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 310
- Sugar: 6
- Sodium: 780
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 5
- Protein: 28
Keywords: crockpot chicken enchilada soup, slow cooker soup, chicken enchilada soup, easy soup recipe, kid-friendly soup, creamy chicken soup