Go Back

Slow Cooker Chicken Enchilada Soup

Slow cooker chicken enchilada soup with tender shredded chicken and a creamy enchilada-sauce broth. Simmered all day for spoonable, cozy, bold Mexican flavor—finished with melty cheese, tortilla strips, and lime.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 lb boneless skinless chicken breasts
  • 1 can (19 oz) red enchilada sauce
  • 1 can (14.5 oz) diced tomatoes with green chiles
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (14.5 oz) chicken broth
  • 1 small yellow onion, diced
  • 3 garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 4 oz cream cheese, softened and cubed
Toppings
  • 1 cup shredded Mexican cheese blend
  • 0.5 cup sour cream
  • 1 cup tortilla strips
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1 jalapeño, sliced (optional)

Equipment

  • 1 slow cooker

Method
 

Cook the soup
  1. Place the chicken breasts in the bottom of your slow cooker in a single layer.
  2. Pour the enchilada sauce, diced tomatoes with chiles, chicken broth, black beans, and corn over the chicken.
  3. Add the diced onion, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir gently to combine everything around the chicken.
  4. Place the cubed cream cheese on top — don't stir it in yet, it will melt and incorporate during cooking.
  5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fall-apart tender.
Shred and finish
  1. Remove the chicken breasts and use two forks to shred them completely. Return the shredded chicken to the pot.
  2. Stir well to break up the cream cheese and blend it into the broth — the soup should turn creamy and slightly thick.
  3. Taste and adjust salt, chili powder, or lime juice as needed.
Serve
  1. Ladle into bowls and top generously with shredded Mexican cheese, sour cream, tortilla strips, cilantro, and a squeeze of lime.
  2. Serve immediately while hot, with extra toppings on the side.

Notes

For the best texture, shred the chicken while it’s still hot so it blends smoothly into the creamy broth. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or microwave, adding a splash of broth if needed. Freeze the soup base (without cheese and sour cream) for up to 3 months, then thaw and reheat; top fresh. For a lighter option, use reduced-fat cream cheese and swap part of the cheese for additional tortilla strips.