Chicken Enchilada Soup

This chicken enchilada soup is creamy, warm, and full of delicious Mexican flavors! One of my favorite 'set it and forget it' crockpot meals for busy weeknights.

Prep Time: 5

Cook Time: 3

Total Time: 3 5

Servings:

Equipment

1 5-quart crockpot

Ingredients

3-4 boneless, skinless chicken breasts
1 cup chicken broth , add an extra cup if you prefer a thinner soup
1 (10-ounce) can red enchilada sauce , or El Pato sauce
2 (15-ounce) cans black beans , rinsed and drained
1 (10-ounce) can Rotel tomatoes and green chiles
1 cup corn
½ cup chopped onion
½ cup chopped red bell pepper
1 teaspoon cumin , more to taste
½ teaspoon garlic powder , more to taste
½ teaspoon Kosher salt , more to taste
Ground black pepper , to taste
4-8 ounces cream cheese , at room temp (or can of cream of chicken soup)
½ cup shredded cheddar cheese , plus more if desired

For serving: Tortilla strips, Tortilla chips, Shredded cheese, Sour cream, Cilantro

Instructions

Add to slow cooker: In the bottom of a 5-quart crockpot, add 3-4 chicken breasts. Pour 1 cup chicken broth and 1 can red enchilada sauce over the top. Add 2 cans black beans, 1 can Rotel tomatoes, 1 cup corn, 1/2 cup onion, and 1/2 cup red bell peppers. Stir in 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and pepper. Cover and cook on high 3 to 4 hours or low 5 to 7 hours.
Shred chicken, stir in cheese: Remove chicken and shred or cut into bite-sized pieces. Add in 4-8 ounces cream cheese or cream of chicken soup. Return the chicken to the crockpot. Add 1/2 cup 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.

Nutrition