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Slow Cooker Creamy Chicken Enchilada Soup

Slow cooker creamy chicken enchilada soup combines tender shredded chicken, black beans, corn, and red enchilada sauce in a creamy, gently spiced broth. Cream cheese whisked into the hot soup gives it a smooth, rich finish.
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Prep Time 15 minutes
Cook Time 7 hours 20 minutes
Total Time 7 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts boneless, skinless, thawed
  • 4 cups low-sodium chicken broth
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 0.5 cup heavy cream

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the chicken, broth, enchilada sauce, tomatoes with green chiles, black beans, corn, onion, garlic, chili powder, cumin, and salt in a 6-quart slow cooker.
  2. Stir to combine.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and is tender.
  4. Transfer the chicken to a plate and shred it with two forks.
  5. Whisk the softened cream cheese into the hot soup until smooth.
  6. Stir in the heavy cream and shredded chicken.
  7. Cover and cook on HIGH for 15 to 20 minutes, until the soup is heated through and creamy.

Notes

For the smoothest texture, whisk the softened cream cheese into the hot soup thoroughly before adding the cream. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy may separate. For a dairy-free variation, use dairy-free cream cheese and an unsweetened dairy-free cream alternative.