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Easy Crockpot Chicken Enchilada Soup Recipe

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This Crockpot Chicken Enchilada Soup is thick, creamy, loaded with tender chicken and all the smoky, tangy flavor of classic enchiladas—just in a bowl with a spoon. It’s the kind of recipe that converts people, one ladle at a time.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 15 oz (425g) can fire-roasted diced tomatoes
  • 15 oz (425g) can red enchilada sauce
  • 4 cups (960ml) low-sodium chicken broth
  • 15 oz (425g) can black beans, drained and rinsed
  • 1 cup (150g) frozen corn kernels
  • 8 oz (226g) cream cheese, softened
  • 2 chipotle peppers in adobo sauce, minced + 1 tbsp adobo sauce
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (optional)
  • Salt and black pepper to taste
  • For garnish: shredded cheddar cheese, sour cream, fresh cilantro, diced avocado, sliced jalapeños, crushed tortilla chips, lime wedges

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the black beans, measure out the spices.
  2. Layer the ingredients in the crockpot: place chicken breasts in the bottom, then add onion, garlic, fire-roasted tomatoes (with juices), enchilada sauce, chicken broth, black beans, and corn. Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the top. Do not stir.
  3. Add the minced chipotle peppers and 1 tablespoon of adobo sauce.
  4. Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
  5. Remove chicken from the pot, shred with two forks, and return to the slow cooker.
  6. Cut the softened cream cheese into small cubes and stir into the soup until fully melted and incorporated (about 2-3 minutes). Taste and adjust seasoning.
  7. Let the soup rest on the ‘warm’ setting for 10-15 minutes before serving.
  8. Ladle into bowls and serve with desired toppings.

Notes

For best results, let cream cheese come to room temperature before adding. Adjust chipotle peppers to taste. If soup is too thin, let it simmer on warm without lid for 20-30 minutes or mash some black beans to thicken. This soup freezes well for up to 3 months.

Nutrition

Keywords: crockpot chicken enchilada soup, slow cooker soup, chicken enchilada soup, creamy soup, easy soup recipe

Find it online: https://ariaappetite.com/easy-crockpot-chicken-enchilada-soup-recipe/