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Slow Cooker Chicken Enchilada Soup

A rich, bold, comforting enchilada-inspired soup made in the slow cooker with tender shredded chicken, spices, beans, corn, and creamy finish.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 lbs boneless skinless chicken breasts
  • 1 onion diced
  • 15 oz black beans drained and rinsed
  • 15 oz corn drained
  • 15 oz diced tomatoes
  • 2 cups red enchilada sauce
  • 3 cups chicken broth
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Finish
  • 4 oz cream cheese cubed

Equipment

  • Slow cooker
  • Mixing bowls
  • Forks for shredding
  • Ladle

Method
 

  1. Add chicken, onion, beans, corn, tomatoes, enchilada sauce, chicken broth, and spices to the slow cooker.
  2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  3. Remove chicken, shred with forks, and return to the slow cooker.
  4. Add cream cheese and stir until melted and fully incorporated.
  5. Serve with desired toppings such as cheese, cilantro, lime, or tortilla strips.

Notes

Add cream cheese at the end for the best texture. Use hot enchilada sauce for extra heat.