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Cozy Slow Cooker Chicken Enchilada Soup: Easy Weeknight Dinner

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This slow cooker chicken enchilada soup is the ultimate comfort food, born from a quest to recreate a beloved restaurant recipe. It’s creamy, flavorful, and incredibly easy to make with simple ingredients.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 28 oz (794g) can red enchilada sauce (e.g., Las Palmas)
  • 10 oz (284g) can diced tomatoes with green chiles (e.g., Rotel), undrained
  • 15 oz (425g) can black beans, drained and rinsed
  • 15 oz (425g) can corn, drained
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups (480ml) low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste (start with 1 tsp salt, 1/2 tsp pepper)
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, crushed tortilla chips, sliced jalapeños, lime juice

Instructions

  1. Dice the onion and mince the garlic.
  2. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Add the diced onion, minced garlic, drained black beans, drained corn, and undrained diced tomatoes with green chiles.
  3. Pour in the enchilada sauce and chicken broth. Sprinkle with cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine, ensuring the chicken is mostly submerged.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  5. Remove the chicken to a cutting board and shred with two forks.
  6. Using an immersion blender, blend about half of the soup in the slow cooker until smooth. (Alternatively, transfer 2 cups of soup to a blender, blend, and return to the pot.)
  7. Add the softened cream cheese to the slow cooker and stir until completely melted. Return the shredded chicken to the pot and stir.
  8. Let the soup simmer on low for 15-20 minutes to meld flavors. Taste and adjust salt and pepper as needed.
  9. Ladle into bowls and garnish with fresh cilantro and desired toppings.

Notes

For best results, use low-sodium broth and adjust salt at the end. Blending part of the soup creates a creamy texture without heavy cream. The soup tastes even better the next day. To make it vegetarian, omit chicken and use vegetable broth; add extra beans or sweet potatoes.

Nutrition

Keywords: slow cooker, chicken enchilada soup, easy weeknight dinner, comfort food, creamy soup, Mexican soup

Find it online: https://sparklechew.com/cozy-slow-cooker-chicken-enchilada-soup-easy-weeknight-dinner/