This easy slow cooker chicken enchilada soup with cream cheese is made with tender chicken, creamy cream cheese, black beans, corn, and flavorful spices. Just combine the ingredients, cook on low or high, and enjoy a deliciously comforting meal in hours. Perfect for busy days, this hearty soup is full of flavor and incredibly easy to prepare.
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!).
The best part? This soup is packed with flavor and feels like a warm hug in a bowl—without a ton of effort. The chicken turns out perfectly tender, and the mix of black beans, corn, and creamy, spiced broth makes it so satisfying. Plus, you can load it up with all your favorite toppings like shredded cheese, avocado, or a big scoop of sour cream. Whether you’re feeding the family or just want leftovers for the week, this slow cooker chicken enchilada soup is an easy, cozy meal you’ll want to make again and again.
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.
Making this slow cooker chicken enchilada soup couldn’t be easier! Just toss everything—garlic, black beans, corn, onion, tomatoes, enchilada sauce, broth, and spices—into the slow cooker and give it a good stir. Nestle the chicken breasts right in, top with cream cheese, and pop the lid on. Let it cook low and slow for 6-8 hours (or on high for 3-4 if you’re short on time). Once the chicken is fall-apart tender, shred it up and stir it back in, letting it soak up all those bold, cozy flavors. Give it another few minutes to simmer, then grab your favorite toppings and dig in!
Why You’ll Love Crock Pot Chicken Enchilada Soup Recipe
- This enchilada soup recipe is incredibly easy—just dump the ingredients in the slow cooker, set it, and forget it.
- The flavors are rich and comforting, with tender shredded chicken, creamy broth, and just the right amount of spice.
- It’s a perfect meal for busy days since it requires minimal prep and cooks while you go about your day.
- The enchilada soup recipe is super versatile—you can top it with cheese, avocado, sour cream, or tortilla chips for extra crunch.
- It makes great leftovers and reheats beautifully, so you’ll have a delicious meal ready for the next day.
- It’s a crowd-pleaser that the whole family will love, whether it’s for a weeknight dinner or a cozy weekend meal.
Ingredients For Chicken Enchilada Soup in the Slow Cooker
- 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 This Enchilada Soup Recipe
Step 1: Add the garlic, black beans, corn, onion, tomatoes, enchilada sauce, chicken broth, cumin, oregano, black pepper, salt, and chili powder to the slow cooker.
Step 2: Stir until well combined.
Step 3: Then, place the chicken breasts in the slow cooker and push the bottom. Add cream cheese and cover with the lid.
Step 4: Cook on low for 6-8 hours or on high for 3-4 hours.
Step 5: Remove chicken and shred. Add shredded chicken back into the slower cooker and stir until well combined.
Step 6: Allow the chicken to simmer in the soup for 5-10 minutes to absorb the soup’s flavor.
What to Serve/Pair with Slow Cooker Chicken Enchilada Soup
One of the best things about this chicken enchilada soup is that you can add in any of your favorite toppings! Top it with tortilla chips, pico de gallo, cilantro, cheese, sour cream, jalapenos, or anything else you can think of! To make this heartier, you can serve it with a side of Mexican rice, or even add it into the soup. You can also add or serve extra black beans with this enchilada soup. Want to have something sweet after you finish your soup? You can’t go wrong with this delicious Tres Leches Cake.
Popular Substitutions & Additions
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.
In this enchilada soup, you can use any of your favorite beans in place of the black beans. It tastes delicious with pinto beans!
If you don’t like the taste of chicken broth, you can switch it out for chicken or vegetable broth.
Storage & Leftovers
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!
Crock Pot Chicken Enchilada Soup FAQs
Can I use frozen chicken in this soup?
Yes! You can add frozen chicken breasts directly to the slow cooker, but you may need to increase the cooking time by about 30-60 minutes. Just make sure the chicken reaches an internal temperature of 165°F before shredding.
How do I make this slow cooker enchilada soup thicker?
If you want a thicker soup, you can mash some of the beans or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) toward the end of cooking. You can also stir in crushed tortilla chips to naturally thicken the broth.
Can I make this chicken enchilada soup on the stovetop instead?
Yes! You’ll want to cook the onions first, then just put it all together and let it simmer.
Can I freeze this soup?
Absolutely! Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat before serving. If it looks a little separated, just give it a good stir.
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!
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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