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Quick Slow Cooker Chicken Enchilada Soup: Easy 30-Minute Meal

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This creamy, smoky chicken enchilada soup comes together in just 30 minutes of active time, then your slow cooker does the rest. It’s the perfect weeknight meal that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs (about 3 medium breasts or 4 thighs)
  • 2 cans (10 ounces each) red enchilada sauce
  • 4 cups (32 ounces) low-sodium chicken broth
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn or 1.5 cups frozen corn
  • 1 can (10 ounces) diced tomatoes with green chiles (like Rotel)
  • 4 ounces cream cheese, softened to room temperature
  • 1 medium yellow onion, diced small
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional toppings: shredded cheese, sour cream, fresh cilantro, diced avocado, tortilla chips, lime wedges

Instructions

  1. Dice the onion and mince the garlic.
  2. Place the chicken in the bottom of a 5-6 quart slow cooker. Sprinkle the diced onion and minced garlic over the top.
  3. Add the enchilada sauce, chicken broth, black beans, corn, and diced tomatoes with green chiles. Do not stir yet.
  4. Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together until combined, ensuring the chicken is mostly submerged.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken shreds easily with a fork.
  6. Remove the chicken from the slow cooker and shred it using two forks or a hand mixer. Return the shredded chicken to the slow cooker and stir.
  7. Cut the softened cream cheese into small cubes and stir into the hot soup until completely melted and smooth, about 2-3 minutes.
  8. Taste and adjust seasoning as needed. If the soup is too thick, stir in an extra ½ cup of broth. If too thin, let it cook uncovered for 15-20 minutes.
  9. Serve immediately with desired toppings.

Notes

For best texture, use full-fat cream cheese and soften it before adding. Low-sodium broth is recommended to control salt. The soup thickens as it sits; add broth when reheating. Leftovers keep for up to 5 days in the refrigerator or freeze for up to 3 months.

Nutrition

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

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