Description
This Creamy Slow Cooker Chicken Enchilada Soup is one of those easy “dump and go” recipes that tastes like you spent hours in the kitchen. With tender chicken thighs, black beans, corn, and enchilada sauce slow-cooked into perfection, it’s the ultimate comfort food for busy weeknights, game day, or even a cozy weekend dinner. The cream cheese melts in at the end, giving it that rich, creamy texture everyone loves. It’s hearty, flavorful, and family-approved — all with minimal effort!
Ingredients
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1-2 lbs boneless, skinless chicken thighs
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1 medium onion, diced
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1 can corn, drained
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1 can black beans, drained
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1 jar red enchilada sauce (I like Siete brand)
- 32oz Chicken Broth or Chicken Bone Broth
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1 can diced tomatoes with green chilis
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1 teaspoon ground cumin
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1 teaspoon salt, or to taste
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4 oz cream cheese
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1/4 cup fresh cilantro, roughly chopped
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Optional toppings: shredded cheese, extra cilantro, sour cream, tortilla strips, or avocado slices
Instructions
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Place the chicken thighs in the bottom of your slow cooker.
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Add the diced onion, corn, black beans, enchilada sauce, bone broth, diced tomatoes with green chilis, cumin, and salt. Stir to combine.
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Cover and cook on High for 2–3 hours or Low for about 4 hours, until the chicken is fully cooked and tender.
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About 30 minutes before cook time ends, remove the chicken, shred it, and return it to the slow cooker.
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Add the cream cheese and cilantro, then continue cooking uncovered until the cream cheese melts and fully incorporates into the soup.
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Stir well before serving, then ladle into bowls and top with your favorite toppings.
Notes
Use chicken thighs for the juiciest, most flavorful result.
Want it spicier? Add a few dashes of hot sauce or a chopped jalapeño.
Make it lighter: Substitute Greek yogurt for the cream cheese (stir in at the end off heat).
Meal prep tip: Store leftovers in the fridge for up to 3 days or freeze (without cream cheese) for up to 3 months.
- Prep Time: 10
- Cook Time: 180
- Category: soup
- Method: slow cooker
- Cuisine: Mexican