Creamy Chicken Enchilada Soup for the Crock Pot

Cozy up with a bowl of this irresistible Creamy Chicken Enchilada Soup for the Crock Pot, a soul-warming meal packed with bold Tex-Mex flavors and a velvety texture. This easy slow-cooker recipe combines tender shredded chicken, zesty red enchilada sauce, hearty black beans, sweet corn, and a hint of spice, all brought together with a luscious cream cheese base. Perfect for busy weeknights, this hands-off recipe requires just 10 minutes of prep time before the Crock Pot takes over, delivering a rich, comforting soup after just a few hours. Garnish with shredded cheddar cheese, fresh cilantro, and crunchy tortilla strips for the ultimate crowd-pleasing dish that’s perfect for family dinners or game-day feasts. Whether you're looking for a satisfying meal or a cozy way to spice up your menu, this creamy chicken enchilada soup is a flavorful winner!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:240 mins

Total Time:250 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 4 cups Chicken broth
• 2 cups Red enchilada sauce
• 1 15-ounce can Diced tomatoes (with juice)
• 1 15-ounce can Black beans (rinsed and drained)
• 1 cup Frozen corn kernels
• 8 ounces Cream cheese (softened)
• 1 4-ounce can Chopped green chilies
• 2 teaspoons Cumin
• 1.5 teaspoons Chili powder
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Shredded cheddar cheese (for garnish)
• 2 tablespoons Chopped fresh cilantro (for garnish)
• 1 cup Tortilla strips or crushed tortilla chips (optional garnish)

Directions

Step 1

Place the boneless, skinless chicken breasts in the bottom of the Crock Pot.

Step 2

Pour in the chicken broth and red enchilada sauce.

Step 3

Add the diced tomatoes, black beans, frozen corn kernels, and chopped green chilies.

Step 4

Sprinkle in the cumin, chili powder, garlic powder, salt, and black pepper. Stir to combine.

Step 5

Cover and cook on high for 4 hours or on low for 6-7 hours, until the chicken is fully cooked and tender.

Step 6

Remove the chicken breasts from the Crock Pot and shred them using two forks.

Step 7

While shredding the chicken, add the softened cream cheese to the soup in the Crock Pot and stir until fully melted and incorporated. This will make the soup creamy.

Step 8

Return the shredded chicken to the Crock Pot and stir to combine.

Step 9

Serve the soup hot in bowls, garnished with shredded cheddar cheese, chopped cilantro, and tortilla strips or crushed tortilla chips if desired.

Nutrition Facts

Serving size	(3281.3g)

Amount per serving	% Daily Value*
Calories	3151.2

Total Fat 151.7g	0%
Saturated Fat 68.1g	0%
Polyunsaturated Fat 0g
Cholesterol 606.9mg	0%
Sodium 11483.8mg	0%
Total Carbohydrate 261.8g	0%
Dietary Fiber 41.8g	0%
Total Sugars 55.0g
Protein 194.8g	0%

Vitamin D 15.5IU	0%
Calcium 1018.3mg	0%
Iron 27.1mg	0%
Potassium 4719.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 24.4%

Carbs: 32.8%