Creamy Chicken Enchilada Soup is a hearty, flavorful soup that will remind you of your favorite Mexican dish. This easy southwest chicken soup is perfect for a cozy night in, and it's sure to please the entire family.
What Is Creamy Chicken Enchilada Soup?
Featuring shredded chicken, black beans, corn, and tomatoes in a cheesy broth, this crockpot chicken soup is packed with flavor. 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 Love This Recipe
Whether you are new to cooking or a veteran in the kitchen, you will love how easy creamy crockpot chicken enchilada soup recipe 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!
Jump to:
- What Is Creamy Chicken Enchilada Soup?
- Why You Will Love This Recipe
- Crockpot Chicken Enchilada Soup Ingredients
- How to make Creamy Chicken Enchilada Soup
- Add Ingredients To The Crockpot
- Slow Cook for 4 Hours
- Shred The Chicken
- Serving Suggestions
- Related Recipes
- Tips For Success
- Frequently Asked Questions
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Food Safety
Crockpot Chicken Enchilada Soup Ingredients
Ready to whip up a delicious and comforting dinner for your family? Then try this creamy chicken enchilada soup recipe! It's packed with beans, corn, chicken, peppers and topped off with plenty of cheese for an irresistible Mexican flavor.
- Boneless Chicken Breast
- Cream cheese
- Garlic, minced
- Onion, diced
- Black beans, canned
- Corn, frozen or canned
- Black olives, chopped
- Can of diced tomatoes with chilies - (Rotel)
- Can of red enchilada sauce
- Chicken broth
- Cumin, ground
- Oregano, dried
- 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
This savory chicken enchilada soup recipe is packed full of flavor and comes together quickly with just a few simple ingredients. With chicken, sweet corn, spices, Mexican cream cheese and flavorful enchilada sauce this soup has something in it for everyone.
It's sure to become an instant family favorite with its rich flavor that will linger on your taste buds long after you've finished eating!
Add Ingredients To The Crockpot
- 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.
Slow Cook for 4 Hours
- 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.
Shred The Chicken
- 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.
6. Serve in bowls with a dollop of sour cream, tortilla strips, and shredded cheese.
Serving Suggestions
Try serving this hearty soup with some crusty bread, Chicken Salad Wraps, or our Cracker Barrel Cornbread Muffins.
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.
Related Recipes
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.
Some Other Recipes We Are Sure You Will Love
📖 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
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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