Creamy Slow Cooker Chicken Enchilada Soup: Easy & Best Recipe
This creamy slow cooker chicken enchilada soup is a set-it-and-forget-it dinner that delivers rich, smoky flavor with minimal effort. Perfect for busy weeknights, it’s made with pantry staples and gets better on day two.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
- 28 oz can enchilada sauce (red or green)
- 4 cups low-sodium chicken broth
- 8 oz block cream cheese, softened and cubed
- 4 oz can diced green chiles
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- Optional garnishes: shredded Mexican cheese, fresh cilantro, diced avocado, sour cream, crushed tortilla chips, lime wedges
Instructions
- Prep your ingredients: Dice the onion, mince the garlic, and cut the cream cheese into small cubes (about 1-inch pieces). Set the cream cheese aside for now.
- Layer everything in the slow cooker: Place the chicken breasts in the bottom. Sprinkle the diced onion, minced garlic, and green chiles over the top. Pour in the enchilada sauce and chicken broth. Add the cumin, chili powder, oregano, and a pinch of salt and pepper. Do not stir.
- Cook on low for 6-7 hours or high for 3-4 hours, until the chicken reaches 165°F internally and shreds easily.
- Shred the chicken: Carefully remove the chicken breasts and shred with two forks, or use a hand mixer on low speed directly in the slow cooker. Return shredded chicken to the slow cooker.
- Add the cream cheese: Add the cubed cream cheese and stir gently until fully melted into the broth, about 2-3 minutes.
- Taste and adjust seasoning: Add more salt, pepper, cumin, or heat as desired.
- Serve immediately: Ladle into bowls and top with your favorite garnishes. A squeeze of lime brightens the flavor.
Notes
Don’t add cream cheese too early to avoid curdling. Use block cream cheese, not spreadable. Shred chicken while hot. Taste enchilada sauce before adding to adjust salt. If soup separates, whisk vigorously or use an immersion blender. For thicker soup, cook uncovered 15-20 minutes or add a cornstarch slurry. For thinner soup, add a splash of broth or milk.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 400
- Sugar: 6
- Sodium: 900
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 14
- Fiber: 2.5
- Protein: 33
Keywords: slow cooker chicken enchilada soup, creamy enchilada soup, easy enchilada soup, chicken enchilada soup, slow cooker soup