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Crockpot Chicken Enchilada Soup

Crockpot chicken enchilada soup with tender shredded chicken and a rich, creamy finish. Slow-cooked Tex-Mex flavors simmer together, then melt in cream cheese and cheddar for a thick, comforting bowl.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 2 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (4 oz) diced green chiles
  • 4 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
Creamy finish
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
Optional toppings
  • 1 Tortilla strips
  • 1 Diced avocado
  • 1 Sour cream
  • 1 Chopped fresh cilantro
  • 1 Lime wedges
  • 1 Sliced jalapeños

Equipment

  • 1 Dutch oven

Method
 

Build the soup in the crockpot
  1. Lightly grease the crockpot with the olive oil, then add the diced onion and minced garlic for a fragrant base.
  2. Place the chicken breasts on top of the onions so they cook evenly and stay tender.
  3. Pour in the red enchilada sauce, diced tomatoes, black beans, corn, diced green chiles, and chicken broth.
  4. Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper until the spices are evenly distributed and the liquid looks speckled.
Slow cook until shred-ready
  1. Cover and cook on LOW for 6–7 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
  2. Alternatively, cover and cook on HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
  3. Remove the chicken and shred it using two forks, then return the shredded chicken to the crockpot so it disperses through the broth.
Make it creamy and serve
  1. Add the softened cream cheese and shredded cheddar cheese, then stir until the cheeses melt completely and the soup turns rich and creamy, about 10–15 minutes.
  2. Ladle into bowls and garnish with tortilla strips, diced avocado, sour cream, chopped fresh cilantro, lime wedges, and jalapeños if desired, then serve immediately.

Notes

Pro tip: shred the chicken while it’s hot for the most tender strands, then stir well so the melted cheeses cling to every bite. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or microwave. Freezing is not recommended for best texture after the cheeses, but you can still freeze if needed. For a lighter option, use reduced-fat cream cheese and partially skim shredded cheddar to reduce calories without changing the slow-cooker method.