Slow cooker enchilada soup – a cozy, delicious mixture of chicken, cream cheese, onion, black beans, corn, tomatoes, that’s warmed in the crockpot all day for a warm, savory soup with a kick of spice that you and your family are sure to love.
I don’t know about you, but during this busy season, I love a good slow cooker recipe. For this creamy chicken enchilada soup, you put all of the ingredients in the slow cooker in the morning, let it cook all day, and come home to a dinner that’s practically ready (and a house that smells so good that your stomach will start to growl!).
This chicken enchilada soup recipe is one of my go-to’s, especially during the cold fall and winter months. The cream cheese makes it very creamy and thickens it just enough to give it the perfect texture. The corn and tomato give it a little sweetness, and the enchilada sauce and mix of spices give it the perfect amount of spice.
Why You’ll Love This Slow Cooker Chicken Enchilada Soup
- It’s made in the slow cooker, how could you go wrong?
- This enchilada soup recipe is easy to follow and is perfect for those busy weekdays.
- This creamy soup is a cozy fall and winter meal, and your house will be full of yummy smells.
- You probably already have most of the ingredients that you need for this soup recipe, and if you don’t, they’re easy to find.
Equipment For your Crock Pot Creamy Chicken Enchilada Soup
- Slow Cooker
Ingredients You’ll Need To Make This Easy, Creamy Slow Cooker Chicken Enchilada Soup With Cream Cheese Recipe
- Chicken Breasts
- Cream Cheese
- Garlic
- White Onion
- Black Beans & Corn
- Enchilada Sauce
- Diced Tomatoes with Green Chilies
- Chicken Broth
- Cumin, Oregano, Chili Powder, Black Pepper, and Salt
How to Make Easy Slow Cooker Chicken Enchilada Soup
- Add the garlic, black beans, corn, onion, tomatoes, enchilada sauce, chicken broth, cumin, oregano, black pepper, salt, and chili powder to the slow cooker. Stir until well combined.
- Then, place the chicken breasts in the slow cooker and push the bottom. Add cream cheese and cover with the lid.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken and shred. Add shredded chicken back into the slower cooker and stir until well combined.
- Allow the chicken to simmer in the soup for 5-10 minutes to absorb the soup’s flavor.
Storing & Reheating Slow Cooker Chicken Enchilada Soup
This creamy enchilada soup can be stored in an airtight container in the fridge for up to 3 days. This makes it great for meal prep – just divide it into smaller containers. Reheat the soup on the stovetop or in the microwave.
This enchilada soup can also be stored in the freezer (after it’s been cooked and cooled) for up to 3 weeks. You can either store the whole batch in a gallon bag or divide it into smaller sealed bags. To reheat, thaw completely (I like to do this in a sink of water, but you can also use the fridge), and heat on the stovetop in a pot, or in the microwave.
Tips For Making the Perfect Slow Cooker Chicken Enchilada Soup
- To make sure that your chicken has the best texture, remove the fat before cooking.
- Try not to open the crockpot too many times – you want the soup to soak up all of the flavors!
Substitutions and Variations
- If you forgot to start the crockpot in the morning, or you are looking to speed things up a little, try using rotisserie chicken. Shred the equivalent of two chicken breasts.
- If you want to add a little tartness, squeeze a little lime juice into the soup.
What To Serve/Pair With Your Creamy Chicken Enchilada Soup Recipe
- I love to top this soup with tortilla strips, fresh cilantro, and shredded cheese. It’s even good with a little scoop of pico de gallo.
- If you want this to be a little more filling, garnish it with cheese quesadillas. These are delicious dipped into the enchilada soup!
- My favorite dessert to pair with this soup is a warm, sugar-coated sopapilla! The brown sugar flavor really complements the spices in the enchilada soup.
Slow Cooker Chicken Enchilada Soup FAQs
I’ve found that with the combination of spices in this creamy soup recipe, just about any brand of enchilada sauce will work. If you’re feeling adventurous, try making your own!
If your chicken isn’t shredding easily, it probably has not cooked long enough. When it’s fully cooked, it will easily fall apart with a fork.
Nope! One of my favorite parts of this enchilada soup recipe is how hands-off it is. You won’t need to stir until you shred the chicken. Let the crockpot do the work!
Sure, for this soup the chicken that you use is totally your preference. If you like darker meat, use thighs or legs. Just make sure that it is the equivalent amount of 2 chicken breasts.
More Easy Slow Cooker Recipes
- The Best Slow Cooker Beef Stew {So Easy}
- Slow Cooker Chicken Fajitas
- Slow Cooker Queso Chicken Tacos
- Crock Pot Chicken Pot Pie With Biscuits
- The BEST Crockpot Shredded BBQ Chicken (Pulled Breast Meat)
Be sure to come back and tell me how your Slow Cooker Cream Cheese Chicken Enchilada Soup turned out!
Creamy Slow Cooker Chicken Enchilada Soup
Ingredients
- 2 boneless, skinless chicken breasts
- 4 oz. cream cheese (½ package)
- 3 cloves garlic (minced)
- 1 small white onion (diced)
- 1 (14.5 ounces) can of black beans (drained and rinsed)
- 2½ cups frozen corn
- 1 (10 ounces) can diced tomatoes with green chilies
- 1 (10 ounces) can red enchilada sauce
- 2 cups chicken broth
- 1 tsp cumin
- ½ tsp dried oregano
- ½ tsp chili powder
- 1 tsp ground black pepper
- ½ tsp salt
Instructions
- Add the garlic, black beans, corn, onion, tomatoes, enchilada sauce, chicken broth, cumin, oregano, black pepper, salt, and chili powder to the slow cooker. Stir until well combined.
- Then, place the chicken breasts in the slow cooker and push the bottom. Add cream cheese and cover with the lid.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken and shred. Add shredded chicken back into the slower cooker and stir until well combined.
- Allow the chicken to simmer in the soup for 5-10 minutes to absorb the soup's flavor.
Have You Tried This Recipe?
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