Creamy Crockpot Chicken Enchilada Soup Recipe with Easy Toppings Bar
A creamy, comforting chicken enchilada soup made effortlessly in a crockpot, served with a fresh toppings bar for a customizable and festive meal.
- Prep Time: 10 minutes
- Cook Time: 4 to 5 hours (slow cooker low) or 2 to 3 hours (slow cooker high)
- Total Time: 4 hours 10 minutes to 5 hours 10 minutes (slow cooker low) or 2 hours 10 minutes to 3 hours 10 minutes (slow cooker high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works wonderfully here)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (10 oz) can diced green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 2 cups chicken broth (low sodium preferred)
- 1 (10 oz) can red enchilada sauce
- 4 oz cream cheese, softened
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- Diced avocado (for toppings)
- Shredded cheddar or Monterey Jack cheese (for toppings)
- Chopped fresh cilantro (for toppings)
- Thinly sliced green onions (for toppings)
- Fresh lime wedges (for toppings)
- Crumbled tortilla chips or strips (for toppings)
- Jalapeño slices (for toppings)
- Sour cream or Greek yogurt (for toppings)
Instructions
- Layer the crockpot with onions, garlic, green chilies, black beans, corn, shredded chicken, chicken broth, and enchilada sauce. Sprinkle cumin and chili powder over the top. Do not stir.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours until flavors meld and chicken is tender.
- About 30 minutes before serving, add softened cream cheese cut into cubes. Stir gently to incorporate until melted and creamy. Use a whisk or immersion blender if needed for smoothness.
- Taste and adjust salt and pepper. Add cayenne or extra chili powder if more heat is desired. Optionally, squeeze fresh lime juice to brighten flavors.
- Prepare the toppings bar by arranging diced avocado, shredded cheese, cilantro, green onions, jalapeños, crumbled chips, sour cream, and lime wedges in bowls or on a platter.
- Ladle soup into bowls and let everyone add their preferred toppings. Serve with warm tortillas or crusty bread if desired.
Notes
Add cream cheese in the last 30 minutes to avoid separation and ensure a creamy texture. Use freshly shredded chicken for best texture and flavor absorption. Adjust heat with chili powder and jalapeños to taste. If soup is too thick, add more chicken broth or water before serving. The soup can be made on stovetop by simmering for about 45 minutes.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 320
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 5
- Protein: 25
Keywords: chicken enchilada soup, crockpot soup, slow cooker soup, creamy soup, easy dinner, toppings bar, Mexican soup, comfort food