Slow Cooker Creamy Chicken Enchilada Soup

Description

Looking for a rich, comforting meal with bold flavor? This Slow Cooker Creamy Chicken Enchilada Soup combines tender chicken, beans, and spices with a creamy finish for a satisfying, easy-to-make dish.

Perfect for busy days, this recipe delivers big flavor with minimal prep.

Ingredients

  • 1 can (10 oz.) red enchilada sauce
  • 1 can (14.5 oz.) diced tomatoes with green chilies
  • 1 can (15 oz.) chili beans in mild chili sauce
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (15 oz.) corn, drained
  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup chicken stock or broth
  • 1 packet low sodium taco seasoning
  • 1 package (8 oz.) cream cheese, softened

Optional Toppings

  • Sour cream or plain non-fat Greek yogurt
  • Shredded cheese
  • Lime wedges
  • Avocado
  • Fresh cilantro
  • Tortilla strips

Instructions

  1. Combine ingredients. In a slow cooker, add enchilada sauce, diced tomatoes with chilies, chili beans, black beans, corn, chicken, broth, and taco seasoning. Stir to combine.
  2. Cook. Cover and cook on low for 7–8 hours or high for 3–4 hours, until chicken is tender and easy to shred.
  3. Shred chicken. Remove chicken and shred with two forks.
  4. Add cream cheese. Cube cream cheese and add to the slow cooker. Stir, cover, and cook on high until fully melted.
  5. Combine. Return shredded chicken to the slow cooker and stir well.
  6. Serve. Ladle into bowls and top with your favorite toppings.

Nutrition Facts (per serving)

  • Calories: 444
  • Fat: 20 g
  • Protein: 34 g
  • Calcium: 8% DV

Why Dairy?

Cream cheese adds a rich, creamy texture that balances the spices and enhances the overall flavor. Optional toppings like sour cream and cheese add extra creaminess and calcium.

Make It Your Own

  • Use rotisserie chicken for a quicker version
  • Add jalapeños for extra heat
  • Swap black beans for pinto beans
  • Add a squeeze of lime for brightness

Storage Tips

  • Store in an airtight container in the refrigerator for up to 4 days
  • Freeze for up to 3 months
  • Reheat on the stovetop or microwave until warmed through

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