Chickadilla Soup Chicken Enchilada Soup for the Slow Cooker
Warm, hearty, and bursting with bold Tex-Mex flavors, Chickadilla Soup (Chicken Enchilada Soup for the Slow Cooker) is the ultimate comfort meal for busy days. This slow cooker recipe combines tender shredded chicken, savory enchilada sauce, protein-packed black beans, sweet corn, and creamy melted cheeses for a rich, velvety finish. Seasoned with spices like cumin, chili powder, and paprika, this soup delivers just the right amount of heat and flavor. A quick 15-minute prep is all it takes before your slow cooker works its magic, transforming simple ingredients into a restaurant-worthy dish. Serve this creamy chicken enchilada soup topped with fresh cilantro and a side of crunchy tortilla chips for dipping or crumbling, making it an irresistible family favorite. Perfect for meal prepping, entertaining, or cozying up on cold nights, this recipe is a must-try for fans of slow cooker soups and Mexican-inspired cuisine.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 4 cups Chicken broth
- 2 cups Red enchilada sauce
- 14.5 ounces Diced tomatoes (canned)
- 15 ounces Black beans (drained and rinsed)
- 1 cup Frozen corn kernels
- 1 medium Onion (chopped)
- 3 cloves Garlic (minced)
- 2 teaspoons Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 8 ounces Cream cheese (cubed and softened)
- 1 cup Shredded Mexican blend cheese
- 2 tablespoons Fresh cilantro (chopped, optional)
- Tortilla chips (for serving)
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Pour in the chicken broth and enchilada sauce.
Add the diced tomatoes, black beans, corn, chopped onion, and minced garlic to the slow cooker.
Season with cumin, chili powder, paprika, salt, and pepper, stirring to combine.
Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours.
Once cooked, remove the chicken breasts from the slow cooker and shred using two forks. Return the shredded chicken to the slow cooker.
Add the cream cheese cubes to the slow cooker. Stir until the cream cheese has melted and the soup is creamy. This may take 5-10 minutes.
Stir in the shredded Mexican blend cheese until it melts into the soup.
Taste and adjust seasoning if necessary. Stir in chopped cilantro if using.
Serve hot with a side of tortilla chips for dipping or crumbling on top.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1962 mg | 85% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 10.0 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 245 mg | 19% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 784 mg | 17% | |
*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.
