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Best Kid-Approved Slow Cooker Chicken Enchilada Soup

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A creamy, flavorful chicken enchilada soup made in the slow cooker with simple ingredients. This happy accident turned family favorite is mild enough for kids but delicious enough for adults, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs (680 g) boneless, skinless chicken breasts
  • 28 oz (794 g) can red enchilada sauce
  • 4 cups (946 ml) low-sodium chicken broth
  • 15 oz (425 g) can black beans, drained and rinsed
  • 15 oz (425 g) can corn, drained
  • 10 oz (283 g) can diced tomatoes with green chiles
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 oz (226 g) cream cheese, softened
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Shredded cheddar cheese (for serving)
  • Tortilla chips or strips (for serving)

Instructions

  1. Prep your ingredients. Dice the onion and mince the garlic. Drain and rinse the black beans. Drain the corn. Open the cans of enchilada sauce, diced tomatoes, and chicken broth.
  2. Layer everything in the slow cooker. Place the chicken breasts in the bottom. Add the diced onion, minced garlic, black beans, corn, and diced tomatoes with green chiles. Pour the enchilada sauce and chicken broth over everything. Sprinkle in the cumin, chili powder, salt, and black pepper. Do not stir.
  3. Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
  4. Carefully remove the chicken breasts and shred with two forks. Return the shredded chicken to the slow cooker.
  5. Cut the softened cream cheese into small cubes and add to the slow cooker. Stir gently until fully melted and incorporated.
  6. Taste and adjust seasoning with more salt, pepper, or cumin if needed.
  7. Serve hot, topped with shredded cheddar cheese, fresh cilantro, and tortilla chips or strips.

Notes

For best results, soften cream cheese to room temperature before adding to prevent clumping. If soup is too thick, stir in extra chicken broth. If too thin, let cook uncovered for 15-20 minutes. Can be assembled as a freezer meal (without cream cheese and garnishes) for busy weeks. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: slow cooker chicken enchilada soup, chicken enchilada soup, slow cooker soup, kid-friendly soup, easy dinner, creamy chicken soup, enchilada soup recipe

Find it online: https://elaraeats.com/best-kid-approved-slow-cooker-chicken-enchilada-soup/