This slow cooker creamy enchilada soup is rich, comforting, and packed with bold Tex-Mex flavor. Tender shredded chicken, beans, corn, and enchilada sauce simmer together in the crockpot for an easy meal that practically cooks itself.
You’ll find this recipe in the Slow Cooker Recipes for Two section of the recipe list.
Prep Time: 10 minutes
Cook Time: 4 hours (high) or 7–8 hours (low)
Total Time: About 4 hours 10 minutes
Servings: 2–4
Why You’ll Love This Recipe
• Easy slow cooker meal with very little prep
• Creamy, hearty, and filling
• Perfect for cozy dinners or chilly nights
• Great for leftovers
Ingredients for Creamy Enchilada Soup
• 3–4 boneless skinless chicken breasts
• 1 onion, chopped
• ¼ red bell pepper, diced OR 1–2 finely chopped jalapeños
• 1 (15 oz) can whole kernel corn, drained
• 2 (15 oz) cans black beans, drained and rinsed
• 2 (10 oz) cans Rotel fire roasted tomatoes (or fire roasted with peppers)
• 1 large (28 oz) can enchilada sauce
• 1 packet taco seasoning
• 4 cups chicken broth
• 1 cup heavy cream
Ingredient Notes
Chicken breasts
Boneless skinless chicken breasts shred easily after slow cooking and create a hearty soup.
Rotel tomatoes
Fire roasted tomatoes add deeper flavor and a mild smoky taste.
Enchilada sauce
This gives the soup its signature enchilada flavor and rich color.
Heavy cream
Added at the end to make the soup creamy and smooth.
How to Make Creamy Enchilada Soup
- Add chicken breasts, onion, bell pepper (or jalapeños), corn, black beans, Rotel tomatoes, enchilada sauce, taco seasoning, and chicken broth to the slow cooker.
- Stir gently to combine.
- Cover and cook on High for 4 hours or Low for 7–8 hours.
- Remove chicken and shred with two forks.
- Return shredded chicken to the slow cooker.
- Stir in the heavy cream.
- Cover and cook for 30 minutes more until heated through.
Kitchen Tools You Will Need
• 4 Quart slow cooker OR 6 Quart slow cooker
• Cutting board
• Sharp Knife Set
• Measuring cups
• Chicken Shredder tool
Options
• Add cream cheese for extra richness
• Stir in shredded cheddar cheese before serving
• Add extra jalapeños for more heat
Tips
• If the soup is thicker than you like, add a little extra chicken broth.
• This recipe freezes well if you want to save extra for later.
Serving Suggestions
Serve this soup with:
• tortilla chips
• cornbread
• a simple green salad
• warm flour tortillas
Optional toppings:
• shredded cheese
• sour cream
• crushed tortilla chips
• avocado slices
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove or in the microwave.
This soup can also be frozen for up to 2 months.
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless skinless chicken thighs work well and stay very tender.
Can I make this soup spicier?
Add extra jalapeños or a pinch of cayenne pepper.
Can this be made dairy free?
Yes. Simply leave out the heavy cream.
Try These Next
• Slow Cooker Sausage and Potatoes for Two
• Slow Cooker Smothered Pork Chops for Two
• Slow Cooker Beef Tips and Gravy for Two
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