Slow Cooker Creamy Chicken Enchilada Soup is a delicious and easy-to-make meal that is perfect for a cold winter day. This chicken enchilada soup recipe is made with chicken, green salsa, beans, cream cheese, and spices.
This dish is not only delicious, but it is also very easy to make. Enchilada soup is cooked low and slow in a crockpot for hours, allowing the flavors to meld together perfectly. Make this chicken enchilada soup for a perfect weeknight dinner or for a cozy night in with friends or family.
Health Benefits of Chicken Enchilada Soup
Slow Cooker Creamy Chicken Enchilada Soup is a delicious and hearty meal that offers several health benefits.
This soup is packed with protein, thanks to the chicken and black beans. Protein is essential for building and repairing tissues, and it also helps keep you feeling full and satisfied. Despite being hearty and filling, creamy enchilada soup is relatively low in calories. This makes it a great option for those who are trying to lose weight or maintain a healthy weight. Depending on the recipe, a single serving of this soup can provide anywhere from 200 to 400 calories.
Overall, Slow Cooker Creamy Chicken Enchilada Soup is a nutritious and delicious meal that offers several health benefits. By incorporating this soup into your diet, you can enjoy a satisfying meal while also supporting your overall health and well-being.
Why You Will Love This Recipe
- It’s a minimalist’s dream! Made with minimal ingredients and steps, this is a practically effortless dinner dish that the whole family can enjoy.
- It’s great for leftover chicken! Use up any leftover cooked chicken that you may have on hand and toss it into this tasty enchilada soup. If you only have raw chicken, cut them into tenders and add them to the soup; then, towards the end (just before adding the cream cheese), remove them, shred them, and stir them back into the pot.
- This soup is versatile! Don’t feel obligated to keep the beans black and white. Kidney beans work great as well and you can really mix and match, so even if it’s a 3:1 bean ratio, it’s still going to be good. You can even use frozen corn instead of canned!
Ingredients for Creamy Enchilada Soup
Chicken Breasts: You will need 4 large chicken breasts that have been cooked and shredded. I actually enjoy using the meat from a rotisserie chicken for this to make the prep even easier.
Corn: Add in two 15.25-ounce cans of corn, drained, for bursts of sweetness in every bite.
Beans: For nice variety and protein, add in two 15.25-ounce cans of white beans and two 15.25-ounce cans of black beans, that have been drained and rinsed.
Salsa: Use one 16-ounce jar of green chili salsa to give the soup a more flavorful base. I have used green enchilada sauce before and it works great, if you can’t find the salsa.
Garlic salt: To give the soup even more amazing taste, stir in 1 teaspoon of garlic salt.
Chicken broth: Instead of using water, use 3 cups of chicken broth as the base to create a rich and flavorful soup.
Cream cheese: Make this soup creamy and delicious by using two 8-ounce blocks of cream cheese.
How to make Slow Cooker Chicken Enchilada Soup
Prep
To start, the chicken will need to be cooked and shredded. Check out this simple recipe for shredded chicken or you can use a rotisserie chicken to make this step easier.
Assemble
Drain the cans of corn and beans, pour those into your crockpot. Next, transfer the cooked and shredded chicken to it as well.
Next, pour the green salsa over the top of those ingredients and give it all a good stir.
Then, add in the garlic salt and chicken broth, stir again to combine. All ingredients except the cream cheese should be added at this time.
Slow cook
Proceed to cook the soup on low heat for 4-6 hours.
About 30-40 minutes before serving the soup, cube the cream cheese and add it to the crockpot. This will give it enough time to melt, stir a few times during this process to mix it well.
Serve
Scoop the soup into individual bowls, top with tortilla strips, diced tomatoes, shredded cheese, sliced avocados, and enjoy!
SLOW COOKER CREAMY CHICKEN ENCHILADA SOUP
Ingredients
- 4 large chicken breasts cooked and shredded
- 1 jar green chili salsa (or 1 can green enchilada sauce)
- 1 teaspoon garlic salt
- 2 cans corn, drained
- 3 cups chicken broth
- 2 cans white beans, drained
- 2 cans black beans, rinsed and drained
- 2 bricks (8 ounces) cream cheese
Instructions
- Combine all of the ingredients in a slow cooker, except for the cream cheese.
- Cook on low for 4-6 hours.
- Add the cream cheese about 30-40 minutes before serving, giving it just enough time to melt into the soup.
- Top with tortilla strips, tomatoes, shredded cheese, avocados, etc. Enjoy!
Nutrition
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Possible Variations
There are many ways to customize Slow Cooker Creamy Chicken Enchilada Soup to suit different tastes and dietary needs. Here are a few ideas:
- Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables, such as diced bell peppers or zucchini, to bulk up the soup.
- Spicier: Include some chili powder or add a diced jalapeno pepper to the soup. For an even hotter version, use a spicier variety of enchilada sauce.
- Cheesier: Stir in shredded cheddar or Monterey Jack cheese before serving for a richer, cheesier soup.
- Creamier: Add a dollop of sour cream or Greek yogurt to each bowl of soup for extra creaminess.
- Low-carb: Omit the corn and beans and serve the soup over cauliflower rice or with a side salad.
How do I thicken creamy enchilada soup?
The soup may appear to have a thin broth while it is cooking, but you will notice that as the added cream cheese melts and gets stirred into the soup, the texture of the soup will actually thicken quite considerably. This is because cream cheese is a good thickener. If you want your soup to be less runny, you can omit some of the cream cheese.
How can I make creamy enchilada soup without cream cheese?
Cream cheese can be substituted with sour cream or plain Greek yogurt. To make a dairy-free version, use coconut cream or cashew cream instead.
Can I use a different meat for this soup?
Absolutely! using leftover shredded pork or beef (from roasts) would be great, but you can just as easily use browned turkey or ground beef if you have it on hand. Even omitting the soup and just adding in more vegetables can make this a great vegetarian dish.
Check out these other great crockpot recipes you’ll enjoy!
- CROCK POT HONEY GARLIC CHICKEN THIGHS
- CROCKPOT SPAGHETTI SAUCE
- SLOW COOKER FRENCH ONION SOUP
- CROCKPOT CHICKEN TACO SOUP
- CROCKPOT SPINACH ARTICHOKE DIP
- CROCKPOT CRANBERRY MEATBALLS
- CROCKPOT PULLED BBQ CHICKEN SANDWICHES
- EASY SLOW COOKER HAM AND BEANS SOUP
- SLOW COOKER BROWN SUGAR CINNAMON PORK ROAST
- SLOW COOKER CHICKEN ALFREDO SOUP
- POOR MAN’S HAMBURGER STEW
- SLOW COOKER HOLIDAY HAM
- BALSAMIC GLAZED PORK LOIN
- CROCKPOT CHICKEN CARNITAS
- BEST CROCKPOT BEEF STEW
Slow Cooker Creamy Chicken Enchilada Soup is so fabulous and tasty it’s easily become one of our favorites. This chicken enchilada soup recipe is made with just a few ingredients it can quickly become a favorite in your home too!
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