Quick Creamy Crockpot Chicken Enchilada Soup – Easy 30-Minute Recipe
A quick and creamy chicken enchilada soup made in a crockpot with simple ingredients like rotisserie chicken, enchilada sauce, fire-roasted tomatoes, and cream cheese. It comes together in about 30 minutes of active time and tastes like it simmered all day.
- Prep Time: 15 minutes
- Cook Time: 4 hours (low) or 2-3 hours (high)
- Total Time: 4 hours 15 minutes (low) or 2 hours 15 minutes (high)
- Yield: 8 servings
- Category: Soup
- Cuisine: Mexican-American
Ingredients
- Cooked chicken, shredded (about 3 cups or 450g)
- Enchilada sauce (28 oz or 794g can)
- Fire-roasted diced tomatoes (14.5 oz or 411g can)
- Green chiles (4 oz or 113g can)
- Chicken broth (2 cups or 480ml)
- Block cream cheese (8 oz or 226g), softened
- Yellow onion (1 medium, diced)
- Garlic cloves (3 cloves, minced)
- Ground cumin (1 teaspoon)
- Chili powder (1 teaspoon)
- Smoked paprika (½ teaspoon)
- Salt and black pepper (to taste)
- Corn (1 cup frozen or canned)
- Optional toppings: shredded Mexican blend cheese, sour cream, fresh cilantro, diced avocado, crushed tortilla chips, lime wedges
Instructions
- Sauté the aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- Build the base: Transfer the sautéed onion and garlic to your crockpot. Add the enchilada sauce, fire-roasted tomatoes (with liquid), green chiles, and chicken broth. Stir in cumin, chili powder, smoked paprika, and a pinch of salt and pepper.
- Add the chicken and corn: Add the shredded cooked chicken and corn to the crockpot. Stir to combine.
- Cook on low: Cover and cook on low for 4-6 hours, or on high for 2-3 hours.
- Prepare the cream cheese: About 30 minutes before serving, take the cream cheese out to soften. Cut into 4-5 chunks.
- Temper the cream cheese: Ladle about 1 cup of hot broth from the crockpot into a small bowl. Add the cream cheese chunks and whisk until smooth.
- Add the cream cheese mixture: Pour the cream cheese mixture into the crockpot and stir well to combine.
- Finish and adjust: Let the soup cook for another 15-20 minutes on low. Taste and adjust seasoning as needed.
- Serve and garnish: Ladle into bowls and top with desired garnishes.
Notes
Don’t skip the cream cheese tempering step to avoid graininess. Use a rotisserie chicken to save time. Taste and adjust seasoning at the end. The soup tastes even better the next day.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 320
- Sugar: 6
- Sodium: 780
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 14
- Fiber: 3
- Protein: 28
Keywords: chicken enchilada soup, crockpot soup, creamy soup, easy weeknight dinner, slow cooker soup