Creamy Chicken Enchilada Soup
Crockpot creamy chicken enchilada soup:
Bold, brothy, cozy, and loaded with flavor-this soup is like chicken enchiladas in a spoonable, slurpable bowl.
Perfect for when you're craving something spicy, creamy, and comforting
INGREDIENTS:
2 large chicken breasts
Small white onion, chopped
1 tbsp minced garlic or garlic powder
1 Taco seasoning packet
10 oz can Rotel, undrained
15 oz can black beans, drained and rinsed
15 oz can kidney beans, drained and rinsed
15 oz can corn, drained
10 oz can red enchilada sauce
4 cups chicken broth
4 oz cream cheese
1/4 cup heavy cream
1 tsp chili powder
1 cup grated Monterey Jack cheese
INSTRUCTIONS:
In a large crock pot add chicken breasts and broth. Season your chicken with salt, pepper, garlic and onion powder. Cook on low for about 4 hrs or on high for 1-2 hours. Slow cooking on low will allow your chicken to retain moisture and fall apart easily. Alternatively you can use rotisserie chicken using about 3-4 cups shredded meat from the rotisserie chicken. After your chicken has fully cooked remove it from the crock pot and shred the chicken. After your chicken is shredded return it to the crock pot.
Next to your crockpot you are going to add onion, garlic, taco seasoning, chili powder,rotel, beans, corn, enchilada sauce and heavy cream. Mix until all ingredients are combined.
After everything is mixed put the lid on the crockpot. You are then going to cook the soup on low for 2-4 hours allowing it to begin to thicken up and flavors to mix.
Next you are going to add the cream cheese and Monterey Jack cheese and mix well. Cover again and cook for an additional 15-30 minutes until the cheese has fully melted and there are no clumps.
Serve with Monterey Jack cheese to top and corn chips. Enjoy!!
While this is a slow cooker recipe it can be made faster on the stovetop. Simmering the soup stovetop for 30 minutes -an hour to cook, and an additional 15-30minutes for the cheese to melt.
If you're craving a warm, spicy, and creamy dish that perfectly combines the flavors of classic chicken enchiladas in a soup form, this creamy chicken enchilada soup is an excellent choice. Using ingredients such as chicken breasts, Rotel with its blend of tomatoes and green chilies, black and kidney beans, corn, enchilada sauce, and a mix of cream cheese and Monterey Jack cheese, the soup offers a rich and satisfying flavor profile. Cooking it in a crockpot allows the flavors to meld beautifully while keeping the chicken tender and juicy. For those short on time, the stovetop method provides a quicker alternative without sacrificing taste. This recipe balances heat with creaminess, thanks to the chili powder and heavy cream, making it perfect for a chilly evening or any time you want a comforting spice kick. The combination of beans and corn adds texture and heartiness, creating a more filling meal. Serving with crunchy corn chips adds a delightful contrast, enhancing the overall experience. To vary the recipe, consider adding fresh cilantro, jalapeños, or even a squeeze of lime juice before serving to add brightness and freshness. You can also substitute chicken breasts with rotisserie chicken, as suggested, which makes it great for using leftovers or simplifying preparation. Additionally, this soup freezes well, so you can make a large batch and enjoy homemade comfort food on busy days. Overall, this creamy chicken enchilada soup is a versatile, easy-to-make dish that delivers warmth, spice, and creaminess in every spoonful — an ideal choice for those who love Mexican-inspired flavors with the convenience of a crockpot meal.
