Easy Crockpot Creamy Chicken Enchilada Soup

This crockpot creamy chicken enchilada soup is the easiest soup you’ll ever make! Just toss everything in, go about your day, and you’ve got a warm meal ready whenever you are.

I love soups…they’re just so cozy. And I’m obsessed with crockpot meals, so why not enjoy a delicious soup that’ll make the house smell amazing? Technically we’re in an apartment (currently without a couch). But for now, I’ll be eating this wrapped up in a blanket on the floor while I watch Netflix. Here’s what you’ll need and how to make it!

What You’ll Need

Equipment

• Crockpot
• Hand mixer optional, to shred the chicken.

Ingredients

• Boneless, skinless chicken breast
• White onion
• Garlic
• Taco seasoning: I alway use homemade. Can sub store-bought.
• Red enchilada sauce: I love the Old El Paso brand.
• Rotel
• Corn: Canned or frozen.
• Canned black beans
• Chicken broth
• 1/3 less fat cream cheese: I’ve tried both name brand and value brand and there is a big difference! I highly recommend going with the name brand, Philadelphia.
• Monterey jack cheese: Freshly grated.
• Fresh cilantro: Optional.

How To Make It

1. Chicken: Trim any weird pieces off of your chicken breasts and add to the bottom of the crockpot.
2. The rest: Add onion, garlic, taco seasoning, canned foods, and chicken broth. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
3. Final touches: Transfer the chicken to a separate bowl and shred with a hand mixer or some forks. Add back into the soup along with softened cream cheese and Monterey jack. Stir until smooth, add fresh cilantro if deisred and enjoy!

Tips

• Let your cream cheese sit out for a bit before adding it in. If the cream cheese is too cold and the soup is too hot, it will separate. If separation occurs, keep mixing and it will smooth out.
• I use a hand mixer to shred my chicken super fast. Love my black + decker one.
• This soup is mild, but can easily be made spicier by adding some cayenne pepper, red chili flakes, or using hot enchilada sauce and/or Rotel.

To Store

Once cooled, store leftover chicken enchilada soup in the fridge up to 4 days. Can freeze if needed.

Try These Next!

• Crockpot white chicken chili
• Easy stovetop beef chili
• Chicken enchilada stuffed peppers
• 30 min turkey enchilada skillet

As always, be sure to leave a rating and review down below if you make this crockpot creamy chicken enchilada soup! And don’t forget to tag me on IG – always love to hear from you guys and see what you’re cooking up. ♡ Enjoy!

Crockpot Creamy Chicken Enchilada Soup

5 from 2 votes

The easiest crockpot soup you'll ever make!

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:6 hours hrs

Course: Main Course

Cuisine: Mexican

Servings: 6

Calories: 389kcal

Equipment

• Slow cooker
• Hand mixer optional, to shred chicken

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts (24 oz)
• 1 small white onion (200 g) chopped
• 2 tbsp taco seasoning
• 1 tbsp garlic minced
• 10 oz can red enchilada sauce (270 g) mild
• 10 oz can rotel (283 g) undrained
• 15 oz can black beans (425 g) rinsed and drained
• 15 oz can corn (425 g) drained
• 4 cups chicken broth (960 ml)
• 4 oz 1/3 less fat cream cheese (112 g) room temperature
• 1 cup Monterey jack cheese (84 g) freshly grated
• fresh cilantro optional

Instructions

• Add all ingredients from chicken to chicken broth to the crockpot. Cook on low for 6-8 hours or high for 3-4 hours.
• Transfer cooked chicken to a separate bowl and shred with a hand mixer or two forks. Add back to the soup.
• Add cream cheese and shredded cheese, stirring until smooth. Add a small handful fresh cilantro if desired and enjoy!

Notes

• This soup is mild, but can easily be made spicier by using hot enchilada sauce and/or Rotel.

Nutrition

Serving: 495g | Calories: 389kcal | Carbohydrates: 26.2g | Protein: 37.3g | Fat: 12.6g | Fiber: 8.3g

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