Slow-Cooker Creamy Chicken Enchilada Soup

Nothing makes a rainy cold day feel better than a slow-cooker meal. This Creamy Chicken Enchilada Soup is full of tender white meat chicken, beans, peppers, spices, and a little cream cheese to make it silky and delicious.

It’s that season again when slow-cooker meals become a weekly thing in my kitchen. It’s never too far from my reach. When I’m planning my weekly menu during the winter months, I almost always try to incorporate a crockpot recipe.

The best part about making meals in the slow-cooker is you can pretty much dump everything in and set the temperature. It’s delicious and comforting, and just too easy!

Slow Cooker Creamy Chicken Enchilada Soup is a meal I’ve been making since before our daughter was born. I’ve tweaked and altered the recipe (mostly depending on what I have on hand) but I always make sure I have enchilada sauce and cream cheese. It’s the best combo!

If I have a little extra time (and I mean like 5 minutes to slice tortillas and place them on a baking sheet) I like making corn tortilla strips to serve on top. It offers a nice crunch and toasty corn flavors.

Don’t Have A Slow-Cooker?

No problem! I’ve made this recipe so many times in my big Dutch oven on the stove top. As a matter a fact, I had always made it that way until I purchased my first slow-cooker. It really doesn’t require much more work, you just need to be present to cook it. 😉 See recipe notes for stove top method.

Dairy Free:

If you have a dairy intolerance leave out the cream cheese all together and it will still be delicious. However, if you’re like me and have occasional sensitivities, full fat Greek yogurt may be a good option. Greek yogurt is processed differently and has less lactose than other dairy products.

Other Recipes To Enjoy:

• Green Chili Chicken Enchilada Soup
• Turkey Chili With Pumpkin
• Enchilada Casserole With Toasted Corn Chips
• Beef Enchiladas With Smoky Red Sauce (low carb)

Slow-Cooker Creamy Chicken Enchilada Soup

Nothing makes a rainy cold day feel better than a slow-cooker meal. This Creamy Chicken Enchilada Soup is full of tender white meat chicken, beans, peppers, spices, and a little cream cheese to make it silky and creamy. It's a perfect one-pot meal!

5 from 7 votes

Print Pin Rate

Course: Dinner, Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 5 hours hours

Total Time: 5 hours hours 10 minutes minutes

Servings: 5

Calories: 488kcal

Equipment

• 1 6 Qt Slow Cooker

Ingredients

For the soup

• 1 lb chicken breast
• 1 14.5 ounce can fire roasted tomatoes, undrained
• 1 15 ounce can mild or medium red enchilada sauce
• 1 15 ounce can low sodium white beans, drained and rinsed
• 1 15 ounce can low sodium black beans, drained and rinsed
• 1/2 cup chopped onion
• 1/2 cup chopped bell peppers, red, green, orange or combo
• 1 1/2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken stock I use roasted chicken better than bullion base/follow instructions on back
• 4 ounces light cream cheese at room temperature substitute for 1/2 cup full fat Greek yogurt or sour cream

Corn tortilla strips (optional)

• 8 small corn tortillas, sliced in thin strips
• non-stick cooking spray
• salt

Additional toppings

• shredded cheese
• sour cream
• avocado
• cilantro

Instructions

Slow-Cooker Method

• Add all soup ingredients minus the cream cheese to a large slow-cooker. Stir to combine and cook on high for 4-5 hours or on low for 7-8. When chicken is fall apart tender, shred right in the pot or remove and shred on a plate. Place chicken back in the pot and add room temp cream cheese (or Greek yogurt or sour cream). Stir until completely melted and the soup is creamy. Serve with tortilla strips, cheese, and sour cream if desired.

For Stove Top Method

• Heat a large pot to medium heat and add 2 tablespoons olive oil. Add onions and peppers and cook about 5 minutes until softened. Add spices and cook 1 minute. Add the rest of the ingredients minus the cream cheese and turn heat to medium high. Bring to a boil and cook for 25 minutes or until chicken is cooked and can easily be shredded. Turn heat down to low and shred chicken right in the pot, or remove and shred on a plate. Place chicken back in the pot and add the cream cheese(or Greek yogurt or sour cream). Make sure the liquid is not boiling at this point. You may need to remove the pot from the burner. Stir until creamy and serve with tortilla strips, cheese, and sour cream if desired!

Corn tortilla strips

• Heat oven to 375°F. Place tortilla strips on a large rimmed baking sheet and spray generously with non-stick cooking spray. Season with salt and toss well. Make sure tortillas are in an even layer. Bake for 10 minutes then toss. Bake another 5-10 minutes until golden and crispy. Store in airtight container for up to 1 week!

Notes

Tips:

Dairy Free: If you have a dairy intolerance, leave out the cream cheese and it will still be delicious. Full fat Greek yogurt however, is a great option for those with dairy sensitivities. It has less lactose than other dairy products so this may be a good option for you. 

 

 

 

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 488kcal | Carbohydrates: 85g | Protein: 46g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1729mg | Potassium: 1740mg | Fiber: 20g | Sugar: 15g | Vitamin A: 1297IU | Vitamin C: 24mg | Calcium: 227mg | Iron: 9mg

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