Crock Pot Creamy Enchilada Soup

This Crock Pot Creamy Enchilada Soup is a spicy and satisfying recipe, which includes boneless chicken breast and enchilada sauce. It’s a no-fuss take on the classic, ready in about 8 hours and 45 minutes.

Crock Pot Creamy Enchilada Soup Ingredients

• 1 pound boneless skinless chicken breast
• 15 oz black beans, drained and rinsed
• 14.5 oz fire-roasted diced tomatoes
• 10 oz homemade or store-bought enchilada sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin (if using store-bought sauce)
• 1 teaspoon ancho chili powder (if using store-bought sauce)
• 1/2 teaspoon dried cilantro
• 1 cup frozen sweet corn
• 10 oz baby tomatoes, halved
• 2 cups chicken broth
• 4–8 oz whipped cream cheese (depending on desired creaminess)

How To Make Crock Pot Creamy Enchilada Soup

1. Combine main ingredients: Add chicken, black beans, diced tomatoes, enchilada sauce, seasonings, corn, baby tomatoes, and broth to the slow cooker. Stir to mix.
2. Slow cook the soup: Cover and cook on HIGH for 3–4 hours or on LOW for 6–8 hours.
3. Shred the chicken: Shred the chicken directly in the slow cooker or remove to shred separately and return to the pot.
4. Add cream cheese: Stir in the whipped cream cheese and allow it to melt on HIGH for 15–30 minutes until fully incorporated.
5. Finish and serve: Stir well before serving to combine the creamy base with all the ingredients.

Recipe Tips

• Can I freeze this soup?
  If using cream cheese, freezing isn’t ideal. Leave it out and stir in when reheating if you plan to freeze.
• How to make it spicier:
  Add jalapeños, hot sauce, or extra ancho chili powder based on your heat preference.
• Can I use a different protein?
  Yes, cooked shredded turkey, rotisserie chicken, or ground beef work well as substitutes.
• How to make it thicker:
  Blend part of the soup and stir it back in, or add extra cream cheese for a richer base.
• How to shred chicken easily:
  Use two forks or a hand mixer directly in the slow cooker for quick shredding.

What To Serve With Creamy Enchilada Soup

Pair this bold and creamy soup with:

• Warm tortilla chips or tortilla strips
• A side of Spanish rice or cilantro lime rice
• Grilled cheese quesadillas
• Avocado slices or guacamole
• Cornbread or cheesy biscuits

How To Store Creamy Enchilada Soup

Refrigerate: Store in an airtight container in the fridge for up to 4 days.

Freeze: Best frozen without the cream cheese. Add the cream cheese only when reheating on the stove or microwave for the best texture.

Creamy Enchilada Soup Nutrition Facts

• Calories: 331 kcal
• Carbohydrates: 34g
• Protein: 28g
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 67mg
• Sodium: 696mg
• Potassium: 814mg
• Fiber: 9g
• Sugar: 8g
• Calcium: 76mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use rotisserie chicken instead of raw chicken breast?
Yes! Just reduce the cook time and add it during the last hour to avoid overcooking.

What’s the best enchilada sauce to use?
Homemade gives the most control over flavor, but store-bought is fine—just taste and adjust seasoning.

Can I make this soup dairy-free?
Yes, skip the cream cheese or use a plant-based substitute for a lighter option.

How do I thicken the soup without cream cheese?
Use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) added during the last 30 minutes of cooking.

Is this soup gluten-free?
Check your enchilada sauce and chicken broth labels to ensure they’re certified gluten-free.

Try More Recipes:

• Crock Pot Cream Of Vegetable Soup
• Crock Pot Crab Soup
• Crock Pot Cheesy Potato Soup