Discover the ultimate Chicken Enchilada Soup Recipe that brings restaurant-style Mexican flavor right to your slow cooker. This comforting soup is creamy, cheesy, and packed with tender shredded chicken, black beans, corn, and a rich enchilada-spiced broth. Perfect for weeknight dinners, meal prep, or feeding a crowd, this slow cooker recipe is as easy as it is delicious. Imagine the aroma filling your kitchen as the flavors meld, and every spoonful delivers a warm, hearty hug in a bowl. With a few simple ingredients and minimal prep, you can create a flavorful soup that everyone will love.
Whether you’re a busy parent, a meal-prep enthusiast, or a flavor-seeker craving Mexican-inspired comfort food, this Chicken Enchilada Soup Recipe is guaranteed to impress. Make a batch, serve with your favorite toppings, and watch it disappear in minutes.
Why You’ll Love This Chicken Enchilada Soup Recipe
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Effortless Slow Cooker Prep: Dump, stir, and let it cook — perfect for busy days.
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Rich & Creamy Flavor: Cream cheese and enchilada sauce make it irresistibly creamy.
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Protein-Packed: Tender chicken and beans provide a healthy, filling meal.
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Customizable Heat: Mild or spicy — you control the kick.
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Budget-Friendly Ingredients: Pantry staples like corn, beans, and broth.
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Freezer-Friendly: Make ahead and enjoy later without losing flavor.
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Kid-Friendly: Cheese and mild spices make it a family favorite.
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Restaurant-Style at Home: Taste like your favorite Mexican eatery without leaving the house.
Ingredients for Slow Cooker Chicken Enchilada Soup
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 4–6 hours
Soup Base:
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2 lbs boneless, skinless chicken breasts (or thighs for extra flavor)
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1 (10 oz) can red enchilada sauce
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1 (14.5 oz) can diced tomatoes (with green chiles for mild spice)
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1 (15 oz) can black beans, drained and rinsed
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1 cup corn kernels (fresh, frozen, or canned)
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1 medium onion, finely chopped
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3 cloves garlic, minced
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4 cups low-sodium chicken broth
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1 tsp ground cumin
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1 tsp chili powder
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1/2 tsp smoked paprika
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Salt and black pepper to taste
Creamy Addition:
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4 oz cream cheese, cubed
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1/2 cup shredded cheddar cheese (optional for extra cheesiness)
Toppings (Optional):
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Fresh cilantro, chopped
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Lime wedges
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Tortilla strips or crushed tortilla chips
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Sliced avocado
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Sour cream or Greek yogurt
Substitutions & Tips:
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Swap chicken breasts for thighs for juicier meat.
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Use fire-roasted tomatoes for smoky flavor.
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Add jalapeños or hot sauce for a spicier soup.
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For dairy-free, use coconut cream instead of cream cheese.
How to Make Slow Cooker Chicken Enchilada Soup
Step 1: Prepare the Slow Cooker
Spray your slow cooker with non-stick cooking spray or lightly oil the base. This prevents sticking and makes cleanup easier.
Step 2: Combine Base Ingredients
Add chicken, enchilada sauce, diced tomatoes, black beans, corn, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
Step 3: Slow Cook
Cover and cook on low for 4–6 hours or high for 2–3 hours until the chicken is fully cooked (165°F internal temperature).
Step 4: Shred the Chicken
Remove the chicken and shred it with two forks. Return the shredded chicken to the soup and stir.
Step 5: Add Creaminess
Stir in cubed cream cheese until fully melted and incorporated. For extra cheesy flavor, add shredded cheddar at this stage.
Step 6: Taste & Adjust
Taste the soup and adjust seasoning with additional salt, pepper, or chili powder as desired.
Step 7: Serve & Garnish
Ladle soup into bowls and top with cilantro, tortilla strips, avocado, and a squeeze of lime. Add sour cream for a creamy finish.
Pro Tips for Perfect Slow Cooker Chicken Enchilada Soup
How can I make this soup creamier?
Add cream cheese or half-and-half near the end of cooking. Stir until fully melted for a smooth, creamy texture.
Can I make this in advance?
Yes! Prepare the soup base, store it in the fridge for up to 24 hours, and cook the next day. The flavors actually intensify when refrigerated overnight.
Can I freeze this soup?
Absolutely! Let it cool completely, then store in airtight containers for up to 3 months. Reheat gently on the stove to avoid curdling the cream cheese.
How to make it spicier without overpowering flavor?
Add chopped jalapeños, a pinch of cayenne, or a few dashes of hot sauce. Taste as you go to balance heat and flavor.
Best Ways to Serve
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Serve with warm cornbread or tortilla chips for a hearty meal.
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Pair with Mexican rice or a green salad for a full dinner.
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Top with sliced avocado and cilantro for freshness.
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Try stuffed baked potatoes topped with this soup for a creative twist.
Nutrition (Per Serving, ~1.5 cups)
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Calories: 310 kcal
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Protein: 28 g
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Carbs: 22 g
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Fiber: 6 g
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Sugars: 4 g
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Fat: 12 g
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Saturated Fat: 5 g
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Sodium: 750 mg
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Vitamin A: 15% DV
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Vitamin C: 20% DV
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Calcium: 12% DV
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Iron: 15% DV
Storage & Leftovers
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Fridge: 3–4 days in an airtight container.
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Freezer: Up to 3 months in freezer-safe containers.
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Reheat: Warm on stovetop over medium heat, stirring occasionally. Add a splash of broth or water if too thick.
FAQs
Is this Chicken Enchilada Soup gluten-free?
Yes! This recipe uses naturally gluten-free ingredients. Be sure to check labels on enchilada sauce and canned goods.
Can I use rotisserie chicken?
Absolutely. Add pre-cooked shredded chicken in the last 30 minutes of cooking to heat through without overcooking.
How do I thicken the soup?
For a thicker soup, remove 1–2 cups of broth, mash with a fork, then stir back in. Or add a slurry of cornstarch and water in the last 15 minutes of cooking.
Can I make this in an Instant Pot?
Yes! Cook on high pressure for 12–15 minutes, then use natural release. Add cream cheese after pressure cooking.
Variations
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Spicy Chicken Enchilada Soup: Add diced jalapeños or chipotle in adobo.
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Cheesy Version: Extra shredded cheddar, Monterey Jack, or Pepper Jack cheese.
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Vegetarian Option: Replace chicken with extra black beans and corn; use vegetable broth.
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One-Pot Stove Method: Sauté onions and garlic in a large pot, then simmer all ingredients for 25–30 minutes.
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Slow Cooker Freezer Prep: Assemble all ingredients (except cream cheese) in a freezer bag. Freeze until ready to cook.
Conclusion
This Slow Cooker Chicken Enchilada Soup Recipe is the ultimate comfort food with minimal effort and maximum flavor. Warm, hearty, and cheesy, it’s perfect for family dinners, meal prep, or cozy nights in. Transform your slow cooker into a Mexican-inspired flavor powerhouse and enjoy a bowl full of savory delight.