Easy Crockpot Chicken Enchilada Soup: Best Kid-Approved Meal
This easy crockpot chicken enchilada soup is a set-and-forget meal that delivers rich, creamy, and comforting flavor with minimal effort. Made with simple pantry staples, it’s a budget-friendly family pleaser that tastes like you cooked all day.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 28 oz (794g) can red enchilada sauce
- 10 oz (284g) can diced tomatoes with green chiles (undrained)
- 15 oz (425g) can black beans, drained and rinsed
- 15 oz (425g) can corn, drained
- 4 cups (960ml) low-sodium chicken broth
- 8 oz (226g) block cream cheese, softened to room temperature
- 1 cup (120g) shredded cheddar cheese
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the bottom of a 6-quart or larger crockpot. Pour the enchilada sauce over the top. Add the undrained diced tomatoes with green chiles, drained black beans, and drained corn. Do not stir yet.
- Pour the chicken broth over everything. Sprinkle in the chili powder, cumin, garlic powder, onion powder, and a pinch of salt and pepper. Stir to combine the spices into the liquid, ensuring the chicken is mostly submerged.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and shreds easily.
- Carefully remove the cooked chicken from the crockpot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot and stir.
- Cut the softened cream cheese into small cubes (about 1-inch) and add them to the hot soup. Stir gently until the cream cheese is fully melted and incorporated, creating a creamy, orange-red broth.
- Stir in the shredded cheddar cheese until completely melted. Taste and adjust salt and pepper if needed. Ladle into bowls and serve with desired toppings.
Notes
For best results, ensure cream cheese is at room temperature to prevent clumping. To thicken soup, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in; cook on high for 15 minutes. To thin, add more broth or milk. For spicier soup, use hot enchilada sauce or add a chopped jalapeño. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 415
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 6
- Protein: 35
Keywords: crockpot chicken enchilada soup, slow cooker enchilada soup, easy chicken soup, kid-friendly soup, creamy enchilada soup, dump and go soup