Crock Pot Chicken Enchilada Soup will hopefully bring you as much happiness as it does to me and my family.
This right here is one of my all time favorite soups!
It’s super easy to make and the unique flavor makes you want to do a happy dance right there in the kitchen.
It’s okay, dance away…no judging around here 😉
If you’re rocking the whole crazy, busy, stressed out working mom thing like me…it’s even better of a recipe!
You can prepare this in your crock pot container the night before and refrigerate overnight.
How to Make Chicken Enchilada Soup
Then in the morning just turn the crockpot on low and it’s ready when you get home.
Into the crock pot goes chicken, onion, garlic, Rotel tomatoes, corn, black beans, green enchilada sauce, taco seasoning, and chicken broth.
Turn it on low for 6 to 8 hours, shred the chicken with two forks (right in the crock pot), and add a block of cream cheese.
I find it best to cut the cream cheese into smaller pieces.
Fast forward 30 minutes and stir to melt the cream cheese into the soup.
I always taste for seasoning and add kosher salt and pepper if needed.
Taste, season, repeat until perfect 🙂
Get creative with the Crock Pot Chicken Enchilada Soup toppings and add cheese, cilantro, hot sauce, or tortilla strips.
Heck, add them all if you want!
We had ours with honey cornbread and it was the perfect combo 🙂
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Crock Pot Chicken Enchilada Soup
An insanely delicious and addicting soup make in the crock pot!
- 1 1/2 pounds chicken breasts
- 1 onion diced
- 1 Tbsp minced garlic
- 3 10 oz cans Rotel tomatoes with green chiles
- 2 14 oz cans corn drained
- 2 14 oz cans black beans drained and rinsed
- 2 10 oz cans green enchilada sauce
- 1 packet taco seasoning
- 3 cups chicken broth
- 8 oz cream cheese
- kosher salt, pepper
- Optional toppings: cheese, sour cream, lime, cilantro, hot sauce, tortilla strips, or cornbread
Put the chicken in a crock pot. Add the onion, garlic, Rotel, corn, black beans, green enchilada sauce, taco seasoning, and chicken broth. Stir until evenly mixed.
Turn the crock pot on low for 6 to 8 hours.
30 minutes before serving, shred the chicken in the crock pot with 2 forks. Add the cream cheese.
Stir until the cream cheese is melted and mixed in evenly. Taste for seasoning. Add kosher salt and pepper as needed.
Serve with optional toppings such as cheese, sour cream, lime, cilantro, hot sauce, tortilla strips, or cornbread.
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