365 Days of Slow Cooking: Recipe for Slow Cooker Cream Cheese Chicken Enchilada Soup
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Monday, June 4, 2012

Recipe for Slow Cooker Cream Cheese Chicken Enchilada Soup

Makes 8-10 servings (you can easily halve this recipe)

2 (14.5 oz) cans diced tomatoes, not drained
2 (4 oz) cans diced green chiles
2 (8 oz) cans of tomato sauce
1 or 2 (14 oz) cans black beans (rinsed and drained)
2 lbs boneless, skinless chicken thighs (you could probably have success with chicken breasts on this recipe, since they'll be submerged in liquid and that should keep them moist)
1 Tbsp dehydrated chopped onion
1/2 tsp Shirley J chicken bouillon or 1 tsp regular chicken bouillon granules + 1 cup water OR 1 cup chicken broth
1 Tbsp minced garlic
1 tsp cumin
1 tsp chili powder
1 cup enchilada sauce (hot, medium or mild)
8 oz cream cheese
Salt and pepper
Grated cheese and tortilla chips

1.  Add tomatoes, chiles, tomato sauce, beans, chicken, onion, bouillon, water, garlic, cumin, chili powder, and enchilada sauce to a large slow cooker.
2.  Cover and cook on LOW for 4-6 hours.
3.  Remove chicken and place on a cutting board.  Shred the chicken or cut up into small bite size pieces.  Place back into the slow cooker.
4.  Cut the cream cheese into cubes and stir into the slow cooker.  It will take a few minutes to melt.  Stir it and it will get nice and creamy.  Add in salt and pepper to taste and additional seasonings to taste.
5.  Serve with chips and cheese

I know we're getting out of soup season but I had to make one last soup before it's 90+ degrees every single day.  I wasn't so sure at first but I ended up really liking this soup.  It had quite a kick to it!  So make sure to use mild sauce if you don't like things too spicy.  I made a huge batch, but of course you could easily halve this recipe.  4 stars.


  1. I found you over at Six Sisters and we love anything with a Mexican flair here! Looks yummy! Come say hello sometime at Stella B's Kitchen

  2. Oh my goodness! Delicious! Thanks for linking up with us on "Strut Your Stuff Saturday!" We hope to see you next week! -The Sisters

  3. Anonymous12/7/12 13:12

    Is the chicken cooked before you put it into the slow Cooker?

  4. No, the chicken is not cooked. Makes this recipe super easy.

  5. Anonymous12/7/12 13:29

    Thank you for the prompt response Karen! On my way to the store.

  6. I love chicken enchilada soup - and this easy recipe is the best I have ever had! Thank you so very much! It was so good that I made a special trip to Costco just to buy your cookbook!

  7. thanks, Shron. I loved this one too. I kept thinking about it for days after. That is my clue that it is a good recipe!! Hope you enjoy my cookbook!!

  8. Recipe soooo good, my wife actually ate it three times in a row for dinner; this hadn't happened before. Great recipe! Thanks.

  9. anonymous, I feel like this soup is almost better as leftovers than the first day!

  10. Can you use frozen chicken straight into the crock pot or would you recommend thawed?

  11. Brenda, throw it in frozen. I do that all the time!

  12. Had it tonight! 5 stars!

  13. How big should my crockpot be for this recipe?? This will be my first crock pot experience!! lol

    1. A 6 quart would work great! Good luck!