Slow Cooker Chicken Enchilada Soup with Cream Cheese
Warm, creamy, and packed with bold Mexican-inspired flavors this Slow Cooker Chicken Enchilada Soup with Cream Cheese is the ultimate comfort food! Tender shredded chicken, black beans, corn, and zesty enchilada sauce come together for a hearty, restaurant-style meal right at home. Perfect for cozy dinners, meal prep, or game-day gatherings!
Ingredients:
2 boneless, skinless chicken breasts
4 oz (½ package) cream cheese, softened
3 cloves garlic, minced
1 small white onion, diced
1 (14.5 oz) can black beans, drained and rinsed
2½ cups frozen corn
1 (10 oz) can diced tomatoes with green chilies
1 (10 oz) can red enchilada sauce
2 cups chicken broth
1 tsp ground cumin
½ tsp dried oregano
½ tsp chili powder
1 tsp ground black pepper
½ tsp salt
Instructions:
In your slow cooker, add garlic, black beans, corn, onion, diced tomatoes with green chilies, enchilada sauce, chicken broth, and all the seasonings (cumin, oregano, chili powder, black pepper, and salt). Stir to mix well.
Place chicken breasts into the slow cooker, pushing them to the bottom. Add cream cheese on top.
Cover with the lid and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender.
Remove the chicken breasts, shred them with two forks, then return them to the soup. Stir to combine.
Let it simmer for 5–10 more minutes so the flavors blend beautifully. Serve warm with toppings like shredded cheese, cilantro, or tortilla chips!
Pro Tips:
For extra spice, add a pinch of cayenne or a few jalapeño slices.
This soup stores beautifully refrigerate leftovers for up to 3 days or freeze for a quick future meal!
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