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Crowd-Pleasing Slow Cooker Chicken Enchilada Soup (Easy & Best Recipe)

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This creamy, smoky, and tangy chicken enchilada soup is made effortlessly in a slow cooker with simple pantry ingredients. It’s the perfect crowd-pleasing comfort food for potlucks, parties, or cozy nights in.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts (about 3–4 breasts)
  • 28 ounces red enchilada sauce (one large can, medium or hot recommended)
  • 14.5 ounces fire-roasted diced tomatoes (undrained)
  • 4 ounces diced green chiles (one small can)
  • 4 cups chicken broth (low-sodium recommended)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 8 ounces cream cheese, softened and cut into cubes
  • ½ cup heavy cream or half-and-half (optional)
  • For garnish: shredded Mexican blend cheese, fresh cilantro, diced avocado, tortilla chips or strips, sour cream, lime wedges

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, measure out spices, and cut cream cheese into cubes to soften.
  2. Layer the ingredients in a 6-quart or larger slow cooker: place chicken breasts in a single layer at the bottom, then sprinkle onion and garlic over the top. Pour in enchilada sauce, fire-roasted tomatoes (with juices), diced green chiles, and chicken broth. Do not stir.
  3. Sprinkle cumin, chili powder, smoked paprika, salt, and pepper over the top. Gently stir to combine spices into the broth, ensuring chicken is mostly submerged.
  4. Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is fork-tender and shreds easily.
  5. Using two forks, shred the chicken right in the slow cooker. Stir shredded chicken back into the broth.
  6. Add softened cream cheese cubes and stir gently until fully melted (about 2-3 minutes). If using heavy cream, stir it in now.
  7. Taste and adjust seasoning: add more salt, cumin, or a squeeze of lime juice if desired.
  8. Set slow cooker to ‘keep warm’ until serving. Serve hot with desired toppings.

Notes

For best texture, let cream cheese come to room temperature before adding. Cook on low for more tender chicken and deeper flavor. Adjust salt carefully as canned ingredients contain sodium. For a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in; cook on high 10-15 minutes. For a thinner soup, add more broth. Leftovers keep 4 days in the fridge or 3 months in the freezer.

Nutrition

Keywords: slow cooker chicken enchilada soup, easy enchilada soup, creamy chicken soup, crowd-pleasing soup, potluck soup, slow cooker soup, chicken enchilada soup recipe

Find it online: https://dinadinnertable.com/crowd-pleasing-slow-cooker-chicken-enchilada-soup-easy-and-best-recipe/