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Easy Slow Cooker Chicken Enchilada Soup (Best Comfort Food)

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This creamy, smoky, and slightly tangy chicken enchilada soup is a happy accident turned weeknight favorite. Made with simple ingredients and a slow cooker, it delivers deep, layered flavor with minimal effort.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts
  • 1 (28-ounce / 794g) can red enchilada sauce (e.g., Las Palmas or Old El Paso)
  • 1 (10-ounce / 283g) can diced tomatoes with green chiles (e.g., Rotel)
  • 1 (15-ounce / 425g) can black beans, drained and rinsed
  • 1 (15-ounce / 425g) can corn, drained (or frozen corn)
  • 2 cups (480ml) low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup / 150g)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 8 ounces (226g) cream cheese, softened and cut into cubes
  • 1 cup (120g) shredded cheddar or Mexican blend cheese
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: crushed tortilla chips, diced avocado, sour cream, fresh lime wedges, jalapeño slices

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the black beans, drain the corn, open the cans of enchilada sauce, diced tomatoes with green chiles, and chicken broth. Cut the cream cheese into cubes and let it sit at room temperature.
  2. Layer everything in the slow cooker: place the chicken breasts in the bottom. Add the diced onion, minced garlic, black beans, corn, and diced tomatoes with green chiles on top. Do not stir yet.
  3. Pour in the liquids and spices: pour the enchilada sauce and chicken broth over everything. Add the cumin, chili powder, smoked paprika, salt, and pepper. Stir gently to distribute the spices. The liquid should mostly cover the chicken; if not, add a little more broth or water.
  4. Cook on low for 6-7 hours or on high for 3-4 hours. Low and slow is preferred for tender chicken and melded flavors.
  5. Shred the chicken: use two forks to shred the chicken right in the slow cooker. It should fall apart easily. Remove any large pieces of fat or gristle.
  6. Add the cream cheese: drop in the cubed cream cheese and stir gently until it melts into the broth, about 2-3 minutes. The soup will become creamy and velvety.
  7. Stir in the shredded cheese: add the shredded cheddar or Mexican blend cheese and stir until melted. Taste and adjust seasoning with more salt, pepper, or heat (cayenne or hot sauce) if desired.
  8. Serve and garnish: ladle the soup into bowls. Top with crushed tortilla chips, diced avocado, sour cream, fresh cilantro, and a squeeze of lime.

Notes

For best flavor, sauté the onion and garlic in a little oil before adding to the slow cooker. Always let cream cheese come to room temperature to avoid clumps. The soup thickens as it sits; add a splash of broth when reheating. This soup freezes well for up to 3 months.

Nutrition

Keywords: slow cooker chicken enchilada soup, easy enchilada soup, creamy chicken soup, weeknight dinner, comfort food, slow cooker soup

Find it online: https://gleamgulp.com/easy-slow-cooker-chicken-enchilada-soup-best-comfort-food/