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Cozy Crockpot Chicken Enchilada Soup: Easy Dump-and-Go Recipe

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This cozy crockpot chicken enchilada soup is a true dump-and-go recipe made with simple pantry staples. It’s the ultimate comfort food for cold days, delivering rich, complex enchilada flavor with minimal effort.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 28 oz (794g, about 3.5 cups) red enchilada sauce (preferably Las Palmas brand)
  • 2 cans (10 oz or 283g each) diced tomatoes with green chiles (e.g., Rotel)
  • 1 can (15 oz or 425g) black beans, drained and rinsed
  • 1 cup (150g) frozen corn
  • 2 cups (480ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder (preferably Badia brand)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 4 oz (113g) cream cheese, softened
  • 1/2 cup (120ml) heavy cream
  • For topping (optional): shredded Monterey Jack or Cheddar cheese, fresh cilantro, sour cream or Greek yogurt, diced avocado, tortilla strips or crushed tortilla chips, lime wedges

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Open all cans (enchilada sauce, diced tomatoes with green chiles, black beans, chicken broth). Drain and rinse the black beans. Measure out spices and frozen corn.
  2. Layer everything in the crockpot: Place chicken breasts in the bottom of a 6-quart or larger slow cooker. Add diced onion, minced garlic, canned tomatoes (with juices), drained black beans, frozen corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Pour enchilada sauce and chicken broth over everything. Stir to combine.
  3. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is fall-apart tender.
  4. Shred the chicken: Carefully remove chicken breasts from the crockpot and shred with two forks. Return shredded chicken to the pot.
  5. Add the creamy finish: Add softened cream cheese and heavy cream to the crockpot. Stir until cream cheese is completely melted and incorporated. Taste and adjust seasonings as needed.
  6. Serve and enjoy: Ladle soup into bowls and top with desired toppings such as shredded cheese, sour cream, cilantro, avocado, tortilla strips, and a squeeze of lime juice.

Notes

For best flavor, cook on LOW. Cream cheese must be softened to avoid lumps. Soup thickens as it sits; add extra broth when reheating if needed. Freezes well for up to 3 months. For a dairy-free version, use dairy-free cream cheese and full-fat coconut milk.

Nutrition

Keywords: crockpot chicken enchilada soup, dump-and-go soup, slow cooker soup, chicken enchilada soup, easy soup recipe, comfort food, creamy soup

Find it online: https://spoonmira.com/cozy-crockpot-chicken-enchilada-soup-easy-dump-and-go-recipe/