There’s something truly special about a soup that’s both comforting and packed with vibrant flavor. This Crockpot Chicken Enchilada Soup delivers just that. It’s a wonderfully creamy, satisfying dish that fills your home with an irresistible aroma as it simmers away. The tender chicken and zesty enchilada sauce create a bold flavor profile.
I find myself turning to this recipe on busy weeknights. It’s a set-it-and-forget-it meal that always gets rave reviews. Plus, leftovers store beautifully, making lunch the next day a breeze. It’s a true winner for any busy home chef.
Why I Love This Crockpot Chicken Enchilada Soup
This Crockpot Chicken Enchilada Soup is a total game-changer! It’s incredibly easy to throw together. You just toss everything into the slow cooker. That means minimal prep for busy days! The flavor is amazing; it’s hearty and comforting. It’s perfect for feeding a crowd or enjoying a cozy meal at home. Plus, it smells wonderful while it cooks!
Crockpot Chicken Enchilada Soup Ingredients
The magic of this Crockpot Chicken Enchilada Soup truly lies in its simple yet incredibly flavorful ingredient combination. These humble ingredients come together beautifully in the slow cooker.
Let’s look at what makes this dish so special:
- Boneless, Skinless Chicken Breasts: These are the stars, providing a hearty protein base. They cook until perfectly tender and easy to shred.
- Black Beans: Offering earthy flavor and satisfying texture. They add body and boost the fiber content.
- Corn: Brings a touch of sweetness and a lovely pop of color. It complements the savory notes wonderfully.
- Rotel Diced Tomatoes with Green Chilies: This is where the zesty kick comes from! It adds a little heat and tons of classic Tex-Mex flavor.
- Red Enchilada Sauce: The soul of the soup! It provides that signature enchilada taste and a rich, savory sauce base.
- Chicken Broth: This liquid base helps meld all the flavors together. It ensures the soup has the right consistency.
- Cream Cheese: My secret weapon for creaminess! It makes the soup luxuriously smooth and decadent.
Substitutions and Tips
Don’t have cream cheese? No worries! You can use half-and-half or heavy cream. The soup will be less thick. For more heat, try a “hot” Rotel. Or, add a pinch of cayenne pepper. Exact amounts are on the recipe card. Feel free to adjust seasonings. This simple change can really elevate your Crockpot Chicken Enchilada Soup.
How to Make Crockpot Chicken Enchilada Soup
Making this delicious soup is a breeze. You’ll have a hearty meal with minimal fuss. Follow these simple steps for the best results.
Step 1: Prepare the Slow Cooker
Place your chicken breasts right in the bottom of your slow cooker. A 6-quart size is usually perfect. This slow cooker chicken soup is so easy!
Step 2: Add the Liquids and Beans
Next, add the rinsed black beans. Toss in the drained corn too. Pour in the undrained Rotel. Add the red enchilada sauce. Finally, include the chicken broth.
Step 3: Cook Until Tender
Cover the slow cooker. Cook on low for 6 to 8 hours. Or, choose the high setting for 3 to 4 hours. The chicken should be cooked through. Make sure it’s easy to shred with forks.
Step 4: Shred the Chicken
Carefully remove the cooked chicken breasts. Use two forks to shred the meat. It should come apart easily. Return the shredded chicken to the slow cooker. This makes your Crockpot Chicken Enchilada Soup even heartier.
Step 5: Make it Creamy
Now, add the softened cream cheese. Stir gently until it’s fully melted. Keep stirring until the soup is wonderfully creamy! This step makes it a rich enchilada soup recipe.
Step 6: Serve and Enjoy
Ladle the hot soup into bowls. Garnish with fresh cilantro if you like. Add shredded cheese. A dollop of sour cream is also a nice touch. Enjoy this comforting meal!
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Crockpot Chicken Enchilada Soup
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Total Time: 3 hours 15 minutes – 8 hours 15 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Description
A creamy and flavorful Crockpot Chicken Enchilada Soup that is easy to make and perfect for a weeknight meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
- 1 (28 oz) can red enchilada sauce
- 1 (14.5 oz) can chicken broth
- 1 (8 oz) package cream cheese, softened
- 1/2 cup chopped fresh cilantro (for garnish, optional)
- Shredded cheese (for garnish, optional)
- Sour cream or Greek yogurt (for garnish, optional)
Instructions
- Place chicken breasts in the bottom of a 6-quart or larger slow cooker.
- Add black beans, corn, Rotel, enchilada sauce, and chicken broth to the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and easily shreddable.
- Remove chicken from the slow cooker and shred it using two forks. Return shredded chicken to the slow cooker.
- Add the softened cream cheese to the soup and stir until it melts and the soup is creamy.
- Serve hot, garnished with fresh cilantro, shredded cheese, and a dollop of sour cream or Greek yogurt, if desired.
Notes
- For a spicier soup, use a “hot” version of Rotel or add a pinch of cayenne pepper.
- If you don’t have cream cheese, you can substitute with half-and-half or heavy cream, but the soup won’t be as thick.
- This soup can be made ahead of time and reheated.
How to Store Crockpot Chicken Enchilada Soup
Storing this flavorful Crockpot Chicken Enchilada Soup is simple. For refrigerator storage, let the soup cool completely. Then, seal it in an airtight container. It should keep well for 3-4 days. Freezing is also an option! Once cooled, portion the soup into freezer-safe containers. It’s best when frozen for up to 3 months. Just thaw overnight in the fridge before reheating.
Tips for Success
- Use softened cream cheese. It melts smoother.
- Don’t overcook the chicken. Shredding becomes messy.
- Taste and adjust seasonings before serving.
- Rinse and drain beans well. This removes excess sodium.
- For a thicker soup, let it simmer uncovered briefly.
- This Crockpot Chicken Enchilada Soup tastes even better the next day!
Kitchen Tools You’ll Need
- Slow Cooker: At least a 6-quart size is best. A smaller one might work in a pinch.
- Forks: Two are needed for shredding chicken. Any standard dinner forks do.
- Measuring Cups and Spoons: For accurately adding ingredients.
- Can Opener: To open your cans of beans, corn, Rotel, and sauce.
- Knife and Cutting Board: If you chop cilantro or other garnishes.
Serving Suggestions
- Serve with tortilla chips for dipping.
- A side of cornbread is a perfect pairing.
- Enjoy with a crisp green salad.
- Consider a lime wedge for extra zest.
- A refreshing agua fresca complements the flavors nicely.
Frequently Asked Questions
Can I make this Crockpot Chicken Enchilada Soup ahead of time?
Absolutely! This enchilada soup recipe is fantastic for meal prep. You can assemble everything in the slow cooker the night before. Store it covered in the fridge, then just turn it on in the morning. It makes your busy day so much easier!
What if I don’t have a slow cooker? Can I make this recipe on the stovetop?
Yes, you can definitely adapt this slow cooker chicken soup for the stovetop. Brown the chicken first, then add all other ingredients to a large pot. Simmer on low heat for about 30-40 minutes, or until the chicken is cooked through. Remember to shred the chicken and stir in the cream cheese at the end.
How can I make this chicken soup spicier?
To kick up the heat in your Crockpot Chicken Enchilada Soup, use the “hot” version of Rotel diced tomatoes with green chilies. You could also add a pinch of cayenne pepper or a dash of your favorite hot sauce. Some people even add a jalapeño pepper, finely minced, if they like it really spicy.
Can I use chicken thighs instead of breasts for this recipe?
Definitely! Chicken thighs are a wonderful alternative in this enchilada soup recipe. They tend to stay even more moist and tender during the long cooking time. Just use boneless, skinless thighs. The cooking time might be slightly longer on high, but low and slow works perfectly for them too.
