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Crowd-Pleasing Crockpot Chicken Enchilada Soup: Easy 5-Ingredient Recipe

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A creamy, smoky, and slightly spicy chicken enchilada soup made in the slow cooker with just five main ingredients. Perfect for busy weeknights or hosting, this soup delivers restaurant-quality flavor with minimal effort.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts
  • 1 can (28 ounces / 794 grams) red enchilada sauce
  • 1 can (15 ounces / 425 grams) black beans, drained and rinsed
  • 1 can (15 ounces / 425 grams) sweet corn, drained
  • 4 ounces (113 grams) cream cheese, softened and cubed
  • 2 cups (480 ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar or Monterey Jack cheese, sour cream, diced avocado, fresh cilantro, crushed tortilla chips, sliced jalapeños, lime wedges

Instructions

  1. Prep your ingredients (5 minutes): Dice the onion and mince the garlic. Drain and rinse the black beans. Drain the corn. Cut the cream cheese into small cubes and let it sit on the counter to soften.
  2. Layer the ingredients in the crockpot (3 minutes): Place the chicken breasts in the bottom of the slow cooker. Sprinkle the diced onion and minced garlic over the chicken. Add the drained black beans and corn. Do not stir.
  3. Add the liquids and spices (2 minutes): Pour the entire can of enchilada sauce over the top. Add the chicken broth, cumin, chili powder, and a pinch of salt and pepper. Give everything a gentle stir, being careful not to disturb the chicken too much.
  4. Cook low and slow (6-8 hours on low or 3-4 hours on high): Put the lid on and let the crockpot work its magic. I prefer cooking on low for 7 hours. Resist the urge to lift the lid and peek.
  5. Shred the chicken (5 minutes): After the cooking time is up, carefully remove the chicken breasts to a cutting board. Use two forks to shred the meat. Return the shredded chicken to the crockpot and stir everything together.
  6. Add the cream cheese (2 minutes): Drop in the softened cream cheese cubes. Stir gently until the cream cheese melts completely into the soup, about 2-3 minutes.
  7. Partially blend the soup (3 minutes): Use an immersion blender to give the soup about 5-6 quick pulses to break down about a third of the beans and some of the chicken. If using a regular blender, transfer about 2 cups of soup, blend until smooth, and stir back in.
  8. Taste and adjust (1 minute): Taste the soup and adjust seasoning as needed. Add a squeeze of lime juice if desired.
  9. Serve and garnish (2 minutes): Ladle the soup into bowls and let everyone customize their own toppings.

Notes

For best flavor, sear the chicken breasts in a hot skillet with oil before adding to the crockpot. Let cream cheese come to room temperature before adding to prevent lumps. The soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: crockpot chicken enchilada soup, easy enchilada soup, slow cooker soup, chicken soup, 5-ingredient recipe, crowd-pleasing soup

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