Are you looking for an easy and delicious soup recipe? If so, you’ll love this creamy chicken enchilada soup that's made in a Crockpot.
This easy chicken soup recipe is perfect for a cozy night in, and it's sure to please the entire family. Featuring shredded chicken, black beans, corn, and tomatoes in a cheesy broth, this soup is packed with flavor.
What Is Creamy Chicken Enchilada Soup?
Creamy Chicken Enchilada Soup is a hearty, flavorful soup that will remind you of your favorite Mexican dish. It's easy to make at home, and can be tailored to your liking by adding or removing ingredients. This soup is perfect for a cold winter day, or any day you need a comforting meal. Give it a try!
Why you will like this recipe:
Whether you are new to cooking or a veteran in the kitchen, you will love how easy Creamy Chicken Enchilada soup is to make. Put all the ingredients for this soup in your Crockpot and set it too cook for 4 to 6 hours. The end result is a delicious, hearty soup that is perfect for any occasion.
You can also use our Instant Pot Conversion Calculator to cook this in an Instant Pot!
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Ingredients needed for this recipe:
- boneless chicken breast
- cream cheese
- garlic
- onion
- black beans
- corn
- black olives, chopped
- can of diced tomatoes with chilies
- can of red enchilada sauce
- chicken broth
- ground cumin
- dried oregano
- chili powder
- black pepper
- salt
- sour cream, tortilla strips, and shredded cheese for serving
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to make Creamy Chicken Enchilada Soup:
- Chop the onion and the bell pepper. Mince the garlic. Put all three in a Crockpot. Add the corn, black beans, chopped olives, spices, salt and cream cheese.
2. Add the can of tomatoes and can of enchilada sauce.
3. Set Crockpot on Medium or High for a 4 hour cook, Low for a 6 to 8 hour cook.
4. Remove chicken half way through and shred it with two forks on a chopping block. Return to Crockpot to simmer and finish cooking.
5. Stir well. Cook the remaining time until the soup is cream cheese melted, vegetables cooked, and chicken tender.
6. Serve in bowls with a dollop of sour cream, tortilla strips, and shredded cheese.
This is such an easy meal! If you are at work during the day, you can even put in frozen chicken breasts and set it on the Low heat setting. It will be ready when you get home 8 to 10 hours later.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Try serving this hearty soup with some crusty bread, Chicken Salad Wraps, or our Cracker Barrel Cornbread Muffins.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Tips for success
- Rotel and off brand diced tomatoes with chilies come in several heat levels. Pick the heat level best suited for your family.
- You can use previously cooked black beans instead of canned, if you want. But don't use dry black beans.
- Fire roasted corn is even more amazing in this. Canned or Frozen is fine.
Frequently asked questions
No, frozen corn is fine also. Canned corn is 15 oz, and you will drain it. Substitute 2 cups frozen corn. TIP: Trader Joe's sells Fire Roasted frozen corn!
No problem! Just follow the instructions, but instead of using a Crockpot, use a 4-5 quart soup pot, dutch oven, etc. Once you bring everything to a boil, lower the heat and simmer on low for about 2 hours.
You can even use an Instant Pot! Just program it for Soup or Stew!
No, you can use chicken thighs instead. You can also use Turkey.
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📖 Recipe
Creamy Chicken Enchilada Soup
Equipment
- Crock-Pot 3-Quart Round Manual Slow Cooker, Stainless Steel and Black - SCR300-SS
- Crockpot Round Slow Cooker, 4.5 quart, Black & White Pattern (SCR450-HX)
- Crock-Pot 4-Quart Smart-Pot Programmable Slow Cooker, Silver
Ingredients
- 2 lb boneless chicken breasts about 3 large
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups chicken stock
- 8 oz cream cheese
- 1 can black beans drained
- 2 cups fire roasted frozen corn or a 15 oz can of fire roasted corn
- 1 can 10 oz red enchilada sauce
- 1 can 10 oz diced tomatoes with chilies
- 1 can 2.5 oz sliced black olives
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
Instructions
- Chop the onion and the bell pepper. Mince the garlic. Put all three in a
Crockpot. Add the corn, black beans, chopped olives, spices, salt and
cream cheese. - Add the can of tomatoes and can of enchilada sauce.
- Set Crockpot on Medium or High for a 4 hour cook, Low for a 6 to 8 hour cook.
- Remove chicken half way through and shred it with two forks on a
chopping block. Return to Crockpot to simmer and finish cooking. - Stir well. Cook the remaining time until the soup is cream cheese melted, vegetables cooked, and chicken tender.
- Serve in bowls with a dollop of sour cream, tortilla strips, and shredded cheese.
Notes
- Rotel and off brand diced tomatoes with chilies come in several heat levels. Pick the heat level best suited for your family.
- You can use previously cooked black beans instead of canned, if you want. But don't use dry black beans.
- Fire roasted corn is even more amazing in this. Canned or Frozen is fine.
Nutrition
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