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The Best Crockpot Chicken Enchilada Soup for a Crowd

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A rich, creamy, and deeply comforting crockpot chicken enchilada soup that’s perfect for feeding a crowd. With simple pantry ingredients and minimal prep, this soup delivers big flavor and a velvety texture that tastes like it simmered all day.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts (about 3–4 breasts)
  • 28 oz can red enchilada sauce
  • 10 oz can diced tomatoes with green chiles (undrained)
  • 15 oz can black beans, drained and rinsed
  • 15 oz can corn or 1.5 cups frozen corn
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 8 oz block cream cheese, softened and cubed
  • 1 cup shredded cheddar or Monterey Jack cheese (plus more for topping)
  • Juice of 1 lime
  • Optional toppings: diced avocado, fresh cilantro, sour cream or Greek yogurt, tortilla strips or crushed tortilla chips, pickled jalapeños

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse the black beans. If using frozen corn, no need to thaw. Cube the cream cheese and set aside to come to room temperature.
  2. Layer everything in the crockpot: Place the frozen chicken breasts at the bottom. Add the diced onion, minced garlic, black beans, corn, and diced tomatoes with green chiles on top. Do not stir yet.
  3. Add the liquids and seasonings: Pour the enchilada sauce and chicken broth over everything. Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper evenly over the top. Give a gentle stir to combine the seasonings with the liquid, leaving the chicken mostly submerged.
  4. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. LOW is recommended for best flavor.
  5. Shred the chicken: Once the chicken is cooked through and tender, remove it to a cutting board and shred with two forks, or use a hand mixer directly in the pot on low speed. Return shredded chicken to the soup.
  6. Add the cream cheese: Add the cubed cream cheese to the hot soup. Stir until mostly melted, then cover and cook on LOW for another 30 minutes.
  7. Thicken the soup: Ladle about 1 cup of the soup (avoiding large chunks) into a blender or use an immersion blender directly in the pot. Blend until smooth, then stir back into the soup.
  8. Finish and serve: Stir in the shredded cheese until melted. Squeeze in the fresh lime juice and stir. Taste and adjust salt and pepper if needed. Ladle into bowls and top with desired garnishes.

Notes

For a dairy-free version, use vegan cream cheese and omit the shredded cheese. For extra protein, swap one can of beans for shredded rotisserie chicken. If gluten-free, double-check enchilada sauce and broth labels. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat on the stovetop or microwave, adding a splash of broth if needed.

Nutrition

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

Find it online: https://flurpchef.com/the-best-crockpot-chicken-enchilada-soup-for-a-crowd/