HomeSOUPS Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Posted in : SOUPS on by : Admin

Creamy chicken enchilada soup made in the crockpot! Easy, healthy and crazy delicious!


  • 2 boneless skinless chicken breasts
  • 3 cups chicken broth
  • 1 tablespoon cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion salt (or sub onion powder and salt)
  • 8 ounces light cream cheese
  • 1 can black beans, drained and rinsed
  • 1 can yellow corn, drained and rinsed
  • 1 30-ounce enchilada sauce (I like to use 2 10-ounce cans of mild and 1 10-ounce of medium instead of one large can)
  • 1 14-ounce can tomato sauce
  • 1/3 cup water or chicken broth
  • 3 tablespoons masa harina OR flour
  • optional toppings: tomatoes, shredded cheese, tortilla chip strips, avocados, cilantro
  • Instructions

  • Add chicken, 3 cups broth, cumin, garlic powder, onion salt, cream cheese, black beans, corn, enchilada sauce, and tomato sauce to your slow cooker. Cover and cook on high for 3-4 hours or on low 7-8 hours.
  • About 10-15 minutes before serving, shred the chicken with 2 forks and stir soup until cream cheese is combined with soup. Whisk remaining 1/3 cup chicken broth (or water) and flour (or masa harina). Add to slow cooker and stir until thickened. Serve warm with additional toppings as desired.
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