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Light & Creamy Crockpot Chicken Enchilada Soup

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A creamy, rich enchilada soup made lighter with less cream cheese and a clever blending trick. This easy slow cooker recipe is perfect for busy weeknights and meal prep, delivering bold flavor without the heaviness.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can red enchilada sauce
  • 1 (14.5-ounce) can diced tomatoes with green chiles
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup plain Greek yogurt (or sour cream)
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for topping)
  • Shredded Mexican blend cheese or cheddar (for topping)
  • Diced avocado (for topping)
  • Tortilla strips or crushed tortilla chips (for topping)
  • Sliced jalapeños (for topping)
  • A dollop of Greek yogurt or sour cream (for topping)

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the black beans, drain the corn, and cut the cream cheese into small cubes to soften.
  2. Layer everything in the crockpot: place chicken breasts in the bottom, then add onion, garlic, black beans, corn, diced tomatoes with green chiles, enchilada sauce, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir gently.
  3. Cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and shreds easily.
  4. Remove chicken from crockpot, shred with two forks, and return to the pot.
  5. Using an immersion blender, blend about half of the soup directly in the crockpot, leaving some chunks for texture. Alternatively, transfer 2 cups of soup to a regular blender, blend until smooth, and stir back in.
  6. Stir in softened cream cheese until fully melted, then add Greek yogurt (or sour cream) and lime juice. Stir until smooth and velvety.
  7. Taste and adjust seasonings as needed (more salt, cumin, or lime).
  8. Let the soup rest for 5-10 minutes before serving. Serve hot with desired toppings.

Notes

Let cream cheese come to room temperature before adding to avoid lumps. For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 5 minutes of cooking. Soup thickens as it cools and stores.

Nutrition

Keywords: chicken enchilada soup, crockpot soup, slow cooker soup, creamy soup, light soup, easy soup, meal prep, gluten-free

Find it online: https://sparklechew.com/light-and-creamy-crockpot-chicken-enchilada-soup-best-easy-recipe/