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Chicken Enchilada Soup

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This chicken enchilada soup is a creamy, comforting Tex-Mex-inspired dish made with shredded chicken, beans, corn, and a flavorful enchilada broth. It’s a simple one-pot meal perfect for weeknights or meal prep.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 3 to 7 hours
  • Total Time: 3 hours 10 minutes to 7 hours 10 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

Ingredients

  • 3 to 4 boneless, skinless chicken breasts (about 1½ pounds)
  • 1 cup chicken broth (add up to 1 extra cup if desired)
  • 1 (10-ounce) can red enchilada sauce
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (10-ounce) can diced tomatoes with green chiles
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • ½ cup finely chopped onion
  • ½ cup finely chopped red bell pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt (or to taste)
  • ¼ teaspoon ground black pepper (or to taste)
  • 4 to 8 ounces cream cheese, softened
  • ½ cup shredded cheddar cheese

Instructions

  1. Place chicken breasts in the bottom of a 5-quart slow cooker. Add chicken broth and enchilada sauce.
  2. Add black beans, diced tomatoes with green chiles, corn, onion, and red bell pepper.
  3. Sprinkle in cumin, garlic powder, salt, and pepper. Stir gently to combine.
  4. Cover and cook on high for 3–4 hours or low for 5–7 hours, until chicken is tender and fully cooked.
  5. Remove chicken and shred with two forks. Return to the slow cooker.
  6. Add softened cream cheese and stir until fully melted and incorporated.
  7. Stir in shredded cheddar cheese and cook on low for an additional 30 minutes until heated through.
  8. Serve hot with your favorite toppings if desired.

Notes

  • Use rotisserie or leftover chicken to save time—add it during the last 30 minutes.
  • To thicken, use less broth or more cream cheese.
  • For extra spice, add chili powder or cayenne pepper.
  • Dairy-free versions can use plant-based cream cheese and cheese substitutes.
  • Top with avocado, green onions, tortilla strips, or sour cream.

Nutrition

Find it online: https://savorymomskitchen.com/chicken-enchilada-soup/