This slow cooker chicken enchilada soup is creamy, warm and absolutely delicious! One of my favorite 'set it and forget it' crockpot meals that's perfect for busy weeknights!
Prep Time: 5 minutesminutes
Cook Time: 3 hourshours
Total Time: 3 hourshours5 minutesminutes
Servings: 8
Equipment
1 5-quart crockpot
Ingredients
3-4boneless, skinless chicken breasts
1cupchicken broth, add an extra cup if you prefer a thinner soup
In the bottom of a 5-quart crockpot, add chicken. Pour the broth and enchilada sauce over the top. Add the black beans, tomatoes, corn, onion, and bell peppers. Stir in the cumin, garlic powder, salt, and pepper. Cover and cook on high 3 to 4 hours or low 5 to 7 hours.
Remove chicken and shred or cut into bite-sized pieces. Add in cream cheese or cream of chicken soup. Return the chicken to the crockpot. Add the shredded cheese. Cook on low 30 minutes.
Ladle into bowls. Top with tortilla strips or crushed tortilla chips, extra cheese, sour cream, and cilantro, if desired. Serve while hot.
Notes
Stovetop: In a large stockpot, saute the onion and bell peppers with a Tablespoon of olive oil. Add all other ingredients, except the chicken and the cheese. Simmer until onion and bell pepper are tender, then add the shredded chicken (I use rotisserie for this version) and cheese until melted and warmed through. This will take less than 30 minutes.Thicken the soup: If you prefer a thicker soup, only use 1/2-1 cup broth and try adding in some additional cream cheese about 30 minutes prior to serving. The melted cream cheese acts as a great thickening agent and gives it a super creamy and delicious texture.Cream of chicken soup: Originally this soup had 1 can cream of chicken soup instead of cream cheese. Feel free to swap if you prefer.Spice: For a little extra heat, add cayenne pepper or chili powder to take it up a notch.Storage: Store without any toppings in an airtight container in the refrigerator up to 5 days or in the freezer up to 6 months.