This slow cooker creamy chicken enchilada soup is a total comfort meal. Tender shredded chicken in a creamy broth with green chilies, corn, beans, and more! The best part of this recipe is that the chicken breasts cook in the broth while the soups thickens. Simply remove the chicken breasts when done cooking, shred, and add back to the soup! Top with avocados, fresh cilantro, sour cream, and tortilla strips!
Highlights of this Slow Cooker Creamy Chicken Enchilada Soup:
- Simple ingredients
- Delicious soup recipe
- Dump & go
- Can be customized
- Freezer friendly
- Healthy, balanced soup recipe
- Great for busy weeknights
- Perfect for the whole family
- Toppings can be customized
Tools I used for this slow cooker recipe:
- Crock pot – A classic, versatile kitchen appliance!
- Can Opener – this is my go to can opener, it has stayed sharp for a while and doesnt break the bank
- Ceramic Soup Bowls – I love these deep bowls for serving chunky soup
If you like this easy enchilada soup recipe, you’ll love these other easy recipes…
Roasted Red Pepper & Tomato Soup
Roasted Tomato Soup with Basil Oil and Herb Croutons
Grocery Store List & Substitutions for this great recipe:
- Boneless skinless chicken breasts (could substitute boneless chicken thighs, you could also substitute shredded rotisserie chicken)
- Cannellini beans (could use black beans or kidney beans)
- Frozen corn
- Diced green chiles
- Chicken stock or chicken broth (homemade or store-bought will work)
- Green enchilada sauce (alternatively could use red enchilada sauce)
- Kosher salt
- Fresh ground black pepper
- Ground cumin
- Paprika
- Chili powder
- Mexican oregano
- Cream cheese
The addition of cream cheese makes this soup extra rich & creamy!
How do I thicken my chicken enchilada soup?
If your soup is not thick enough, you can mix up a slurry of cornstarch and water. Pour that into the soup while cooking and it will thicken the soup without changing the flavor.
What is chicken enchilada soup made of?
Shredded chicken, beans, green chilies, corn, and green enchilada sauce in a rich creamy broth. This can be customized to your liking and topped with avocados, fresh cilantro, sour cream, and tortilla strips!
How do I make my soup more creamy?
This soup has both heavy cream and cream cheese, mixing in both makes this soup extra rich, smooth, and creamy!
This soup is a family favorite – serve with a customizable topping bar!
Instructions for this creamy enchilada soup:
- To the bowl of a slow cooker combine the chicken, salt, black pepper, cumin, paprika, chili powder, oregano, beans, chiles, enchilada sauce, chicken stock, and corn. Stir well to combine.
- Cook on high for 2 1/2-3 hours or on low for 3-4 hours.
- Once the chicken is cooked, remove from the slow cooker and shred with two forks. Place back into the slow cooker. Add in the softened cream cheese and stir until melted.
- Serve warm topped with fresh cilantro, green onions, avocados, sour cream, cheese, or other favorite toppings. Leftover enchilada soup will keep for 4-5 days in an airtight container in the fridge.
Topping ideas for the slow cooker soup:
- Tortilla chips or strips
- Fresh chopped cilantro
- Sliced green onions
- Sour cream
- Shredded mozzarella cheese or cheddar cheese
- Lime juice
- Diced avocados
- Hot sauce
This creamy soup is perfect for the winter months, yet fresh enough for spring or fall!
Slow Cooker Creamy Chicken Enchilada Soup
Equipment
Ingredients
- 2-3 large Boneless skinless chicken breasts
- 1 tsp Kosher salt
- Fresh ground black pepper
- 1 tbsp Ground cumin
- 2 tsp Paprika
- 1 tsp Chili powder
- 1 tsp Mexican oregano
- 1 15.5 oz. Can, cannellini beans, drained
- 2 4 oz. Cans, diced green chiles + juice
- 1 15 oz. Can, green enchilada sauce
- 32 oz. Chicken stock
- 1 12 oz. Bag, frozen corn
- 8 oz. Cream cheese, softened
- Shredded cheese, cilantro, green onion, avocado, and sour cream for topping
Instructions
- To the bowl of a slow cooker combine the chicken, salt, black pepper, cumin, paprika, chili powder, oregano, beans, chiles, enchilada sauce, chicken stock, and corn. Stir well to combine.
- Cook on high for 2 1/2-3 hours or on low for 3-4 hours.
- Once the chicken is cooked, remove from the slow cooker and shred with two forks. Place back into the slow cooker. Add in the softened cream cheese and stir until melted.
- Serve warm topped with fresh cilantro, green onions, avocados, sour cream, cheese, or other favorite toppings. Leftover enchilada soup will keep for 4-5 days in an airtight container in the fridge.
Nutrition
