Crockpot Chicken Enchilada Soup
This hearty Crockpot Chicken Enchilada Soup combines tender shredded chicken, black beans, corn, and fire-roasted tomatoes in a rich enchilada-spiced broth. It's the perfect set-it-and-forget-it meal that delivers all the bold, comforting flavors of chicken enchiladas in a warm, satisfying bowl.
Equipment
- 6-quart slow cooker or larger
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Can opener
- Wooden spoon for stirring
- Two forks for shredding chicken
- Ladle for serving
Ingredients
- 1.5 pounds boneless, skinless chicken breasts 680g
- 1 medium yellow onion about 1 cup or 150g, diced
- 1 red bell pepper about 1 cup or 150g, diced
- 3 cloves garlic minced
- 15 oz black beans 425g can, drained and rinsed
- 15 oz corn 425g can, drained, or 1.5 cups frozen corn
- 14.5 oz fire-roasted diced tomatoes 411g can, with juices
- 10 oz red enchilada sauce 283g can
- 4 cups low-sodium chicken broth 946ml
- 4 oz diced green chiles 113g can
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 4 oz cream cheese 113g, cubed, optional for creaminess
- 1 cup shredded Monterey Jack cheese 113g, optional for creaminess
For Serving
- shredded cheese
- sour cream
- fresh cilantro chopped
- lime wedges
- tortilla chips or strips
- diced avocado
- sliced jalapeños
Instructions
- Dice the onion and bell pepper, mince the garlic, drain and rinse the black beans, and drain the corn. Cube the cream cheese and let it sit at room temperature.
- Place chicken breasts at the bottom of the slow cooker. Add onion, bell pepper, garlic, black beans, corn, fire-roasted tomatoes, enchilada sauce, green chiles, and chicken broth.
- Sprinkle chili powder, cumin, garlic powder, onion powder, salt, and pepper over the top. Give everything one gentle stir to help distribute the spices.
- Cover with lid and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken reaches 165°F and shreds easily. Don't lift the lid during cooking.
- Remove chicken breasts with tongs, shred with two forks into bite-sized pieces, and return to the slow cooker. Stir to distribute evenly.
- If using, add room-temperature cream cheese cubes and shredded Monterey Jack cheese. Stir until completely melted and creamy. Cook on LOW for 5-10 minutes to meld flavors.
- Taste and adjust seasoning as needed. Add more broth if too thick, or cook uncovered on HIGH for 15-20 minutes if too thin. Ladle into bowls and serve with desired toppings.
Notes
- Fire-roasted tomatoes add essential smoky depth that regular tomatoes can't match.
- Chicken thighs can be substituted for extra flavor and tenderness.
- Let cream cheese reach room temperature before adding to prevent clumping.
- Add a squeeze of fresh lime juice at the end to brighten all the flavors.
- Adjust heat level by choosing mild, medium, or hot enchilada sauce.
- Soup tastes even better the next day as flavors continue to develop.
- Store in airtight containers in the refrigerator for up to 4 days.
- Freeze in portions for up to 3 months (texture may change slightly if cream cheese was added).
- Reheat on stovetop over medium heat or in microwave, adding broth if needed to thin.
- Set up a toppings bar with cheese, sour cream, cilantro, lime, avocado, and tortilla strips for customizable bowls.
Nutrition
Serving: 1bowlCalories: 285kcalCarbohydrates: 28gProtein: 32gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 65mgSodium: 850mgPotassium: 620mgFiber: 7gSugar: 6gVitamin A: 15IUVitamin C: 45mgCalcium: 8mgIron: 20mg
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