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Cozy Crockpot Chicken Enchilada Soup: Best Dump-and-Go Recipe

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This dump-and-go chicken enchilada soup requires just five minutes of prep and delivers rich, creamy flavor. Simply toss everything into the slow cooker and let it work its magic—perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (10 oz) red enchilada sauce (mild or medium)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 4 cups low-sodium chicken broth
  • 4 oz cream cheese, softened and cubed
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • Shredded Mexican blend cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Tortilla chips or strips (for serving)
  • Lime wedges (for serving)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, drain and rinse the black beans, drain the corn.
  2. Place the chicken in the bottom of the slow cooker in a single layer if possible.
  3. Add the diced onion and minced garlic on top of the chicken.
  4. Pour in the enchilada sauce and fire-roasted tomatoes (undrained). Stir gently.
  5. Add the drained black beans and corn, scattering them over the top.
  6. Pour in the chicken broth. It should mostly cover the other ingredients.
  7. Add all the spices: chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Stir to distribute.
  8. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is tender.
  9. Remove chicken to a cutting board and shred with two forks. Alternatively, use a hand mixer in the slow cooker (be careful not to over-mix).
  10. Return shredded chicken to the slow cooker. Add cubed cream cheese and stir until melted and smooth (about 2-3 minutes).
  11. Taste and adjust seasoning with more salt, lime juice, or chili powder as desired.
  12. Serve hot with your favorite toppings: cheese, sour cream, cilantro, avocado, tortilla chips, and lime wedges.

Notes

Don’t add cream cheese at the beginning; it may curdle. Use low-sodium broth to control salt. Let soup rest 10-15 minutes after adding cream cheese for best flavor. If soup is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook 10-15 minutes more. For a spicier version, add diced jalapeño and use hot enchilada sauce. For a creamy white version, use green enchilada sauce and white beans. For vegetarian, omit chicken and add extra beans and vegetables.

Nutrition

Keywords: crockpot chicken enchilada soup, dump-and-go, slow cooker, chicken soup, enchilada soup, easy dinner, comfort food

Find it online: https://eliplate.com/cozy-crockpot-chicken-enchilada-soup-best-dump-and-go-recipe/