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!
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Recipe Information
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)
Instructions
Place the boneless, skinless chicken breasts in the bottom of the Crock Pot.
Pour in the chicken broth and red enchilada sauce.
Add the diced tomatoes, black beans, frozen corn kernels, and chopped green chilies.
Sprinkle in the cumin, chili powder, garlic powder, salt, and black pepper. Stir to combine.
Cover and cook on high for 4 hours or on low for 6-7 hours, until the chicken is fully cooked and tender.
Remove the chicken breasts from the Crock Pot and shred them using two forks.
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.
Return the shredded chicken to the Crock Pot and stir to combine.
Serve the soup hot in bowls, garnished with shredded cheddar cheese, chopped cilantro, and tortilla strips or crushed tortilla chips if desired.
Nutrition Facts
Calories |
3151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 11484 mg | 499% | |
| Total Carbohydrate | 261.8 g | 95% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 55.0 g | ||
| Protein | 194.8 g | 390% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1018 mg | 78% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4720 mg | 100% | |
*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.
