This hearty slow cooker meal combines the rich flavors of green enchiladas into a comforting soup. It is an efficient one-pot dinner that allows the ingredients to meld over several hours for maximum taste.
List of ingredients
- 1 1/2 pounds chicken breasts – provides the lean protein base.
- 1 onion, diced – adds a foundational aromatic sweetness.
- 1 tablespoon minced garlic – enhances the overall savory depth.
- 3 (10-oz) cans Rotel tomatoes with green chiles – adds acidity and a mild spicy kick.
- 2 (14-oz) cans corn, drained – contributes texture and natural sweetness.
- 2 (14-oz) cans black beans, drained and rinsed – increases heartiness and protein.
- 2 (10-oz) cans green enchilada sauce – delivers the primary tangy and savory flavor.
- 1 packet taco seasoning – provides a balanced blend of cumin, chili powder, and paprika.
- 3 cups chicken broth – forms the liquid base for simmering.
- 8 oz cream cheese – creates the signature velvety and rich texture.
- Kosher salt and pepper – used for final seasoning adjustments.
- Optional toppings: cheese, sour cream, lime, cilantro, hot sauce, tortilla strips, or cornbread – for added customization.
step-by-step instructions
- Combine Base: Place the chicken breasts in the bottom of the crock pot. Add the diced onion, minced garlic, Rotel tomatoes, drained corn, rinsed black beans, green enchilada sauce, taco seasoning, and chicken broth.
- Mix: Stir all the ingredients until they are evenly combined.
- Slow Cook: Set the crock pot to the low heat setting and cook for 6 to 8 hours.
- Shred Chicken: Approximately 30 minutes before serving, remove the chicken breasts or shred them directly in the pot using two forks.
- Incorporate Creaminess: Add the block of cream cheese to the hot soup. Stir continuously until the cheese is completely melted and blended smoothly into the liquid.
- Season: Taste the soup and add kosher salt and pepper as needed to balance the flavors.
- Serve: Ladle the soup into bowls and garnish with optional toppings like shredded cheese, sour cream, lime wedges, cilantro, hot sauce, tortilla strips, or serve alongside warm cornbread.
Professional Cooking Tips for Better Results
Cut Cream Cheese Into Small Cubes
Cutting the cream cheese into small, half-inch cubes allows it to melt much faster and more evenly. This prevents the formation of stubborn lumps in the soup. Stirring frequently during the final 30 minutes ensures a completely smooth emulsion.
Use Freshly Minced Garlic
Fresh garlic offers a more potent and aromatic flavor than pre-minced jarred garlic. If you have the time, mince your own cloves immediately before adding them to the pot. This preserves the volatile oils that give the soup its bright, savory top notes.
Shred Chicken with a Hand Mixer
For those who find two forks tedious, a handheld electric mixer on low speed can shred cooked chicken breasts in seconds. Simply place the cooked chicken in a bowl or keep it in the pot and pulse the mixer. This creates consistent, small shreds that distribute evenly throughout the broth.
Balance the Acidity with Lime
The combination of enchilada sauce and Rotel can create a strong acidic profile. Adding a squeeze of fresh lime juice right before serving helps brighten the flavor. The citrus cuts through the richness of the cream cheese and balances the saltiness of the taco seasoning.
Ingredient Substitutions and Alternatives
Switching to Chicken Thighs
Boneless, skinless chicken thighs can be used instead of breasts for a more succulent result. Thighs have a higher fat content, which makes them more resistant to overcooking in a slow cooker. This ensures the meat remains juicy even after 8 hours of simmering.
Replacing Black Beans
If black beans are unavailable, pinto beans or kidney beans serve as excellent alternatives. Ensure you rinse the canned beans thoroughly to remove excess sodium and canning liquid. This prevents the soup from tasting overly metallic or salty.
Alternative Thickening Agents
If you prefer a thicker consistency without using more cream cheese, you can use a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mixture into the soup during the last 30 minutes of cooking and bring it to a light simmer.
Using Low-Sodium Broth
Since taco seasoning and canned enchilada sauce often contain significant salt, use low-sodium chicken broth. This allows you to control the salt levels more precisely. You can always add kosher salt at the end, but you cannot remove it once it is in the pot.
Creative Flavor Variations
Converting to Red Enchilada Soup
To change the flavor profile, substitute the green enchilada sauce with red enchilada sauce. This results in a deeper, earthier taste with more prominent notes of dried chilies. You may want to add a pinch of cinnamon or cocoa powder to enhance the red sauce’s complexity.
Adding Extra Vegetables
Diced bell peppers, zucchini, or carrots can be added to increase the nutritional value. Add hearty vegetables like carrots at the beginning of the cooking cycle. Softer vegetables like zucchini should be added during the last hour to prevent them from becoming mushy.
Increasing the Heat Level
For those who prefer a spicier soup, incorporate diced jalapeños or a few chipotle peppers in adobo sauce. Adding the chipotles provides a smoky heat that complements the cream cheese. Adjust the amount based on your preference for spice.
Incorporating Diced Potatoes
Adding small, diced gold potatoes turns this soup into a hearty stew. Potatoes absorb the flavors of the broth and taco seasoning, adding a comforting starchiness. Ensure the potato cubes are small, about half an inch, so they cook through during the slow cooking process.
Serving and Pairing Suggestions
Ideal Garnish Combinations
Combine fresh cilantro and a dollop of sour cream for a classic contrast. The coolness of the sour cream offsets the heat of the green chiles. Adding sliced avocado provides a creamy texture that mirrors the cream cheese base.
Pairing with Cornbread
Honey cornbread is the ideal accompaniment to this soup. The sweetness of the honey balances the tangy and spicy notes of the enchilada sauce. Serve the cornbread warm with a pat of salted butter for the best experience.
Side Salad Pairings
A light side salad with a lime-vinaigrette dressing pairs well with this rich soup. Use mixed greens, thinly sliced radishes, and red onion. The crispness and acidity of the salad cleanse the palate between bites of the creamy soup.
Presentation Techniques
Ladle the soup into wide, shallow bowls. Use a spoon to swirl a small amount of sour cream on top in a spiral pattern. Finish with a sprinkle of shredded Monterey Jack cheese and a few fresh cilantro leaves for a professional look.
Storage and Preservation
Refrigeration Guidelines
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken significantly as it cools due to the cream cheese. This is normal and will resolve once the soup is reheated.
Freezing Best Practices
For the best results, freeze the soup before adding the cream cheese. Dairy can separate and become grainy when frozen and thawed. Freeze the base in freezer-safe bags or containers for up to 3 months.
Thawing and Finishing
Thaw frozen soup in the refrigerator overnight before reheating. Once thawed, heat the soup on the stove and stir in fresh cream cheese at the end. This restores the creamy texture and ensures the dairy remains smooth.
Reheating Methods
Stovetop Reheating
Reheating on the stove is the preferred method to maintain texture. Heat the soup over medium-low heat, stirring frequently to prevent the bottom from scorching. Add a splash of chicken broth or water if the soup has become too thick.
Microwave Reheating
When using a microwave, heat the soup in 1-minute intervals. Stir the soup thoroughly between each interval to ensure the heat is distributed evenly. This prevents the cream cheese from overheating in specific spots and separating.
Preventing Sauce Separation
If the soup looks separated after reheating, use a whisk to vigorously stir the liquid. The motion helps re-emulsify the fats from the cream cheese into the broth. If it remains separated, a small amount of additional warm broth can help smooth it out.
Troubleshooting Common Issues
What to Do If the Soup Is Too Thin
If the soup is too watery, allow it to simmer without a lid for the final 30 minutes of cooking. This allows some of the liquid to evaporate and concentrate the flavors. Alternatively, mash a few of the black beans against the side of the pot to release their natural starches.
Fixing Overly Salty Soup
If the soup tastes too salty, add a tablespoon of lemon juice or a bit more cream cheese. The acid from the lemon or the fat from the cheese helps mask the perception of salt. You can also stir in an extra half-cup of unsalted chicken broth.
Solving Lumpy Cream Cheese
If the cream cheese does not melt smoothly, use an immersion blender. Pulse the blender carefully in a few spots to break up the lumps without completely puréeing the corn and beans. This quickly creates a uniform, creamy texture.
Frequently Asked Questions
Can I cook this on high instead of low?
Yes, you can cook this soup on high for 3 to 4 hours. However, the low setting is recommended to ensure the chicken stays tender and the flavors develop more deeply. Cooking on high may result in slightly tougher meat.
Which brand of enchilada sauce is best?
Use a high-quality canned green enchilada sauce that lists tomatillos as a primary ingredient. This provides the authentic tartness required for the dish. Avoid sauces that are overly thickened with modified cornstarch for a cleaner taste.
Can I use a different protein?
While chicken is traditional, you can use diced turkey breasts or even plant-based meat alternatives. If using a tougher cut of meat, ensure it is cut into small, uniform pieces to guarantee it cooks through during the slow cooking process.
How do I keep the chicken from drying out?
Avoid overcooking the chicken beyond 8 hours on low. Using boneless chicken thighs is the most effective way to prevent dryness. Additionally, ensuring there is enough liquid in the pot prevents the meat from scorching.
Print
Slow Cooker Creamy Chicken Enchilada Soup
- Total Time: 6 hours 10 minutes
- Yield: 8 servings 1x
- Diet: General
Description
An insanely delicious and addicting soup make in the crock pot!
Ingredients
- 1 1/2 pounds chicken breasts
- 1 onion (diced)
- 1 tablespoon minced garlic
- 3 (10-oz) cans Rotel tomatoes with green chiles
- 2 (14-oz) cans corn (drained)
- 2 (14-oz) cans black beans (drained and rinsed)
- 2 (10-oz) cans green enchilada sauce
- 1 packet taco seasoning
- 3 cups chicken broth
- 8 oz cream cheese
- kosher salt, pepper
Instructions
- Combine: Put the chicken in a crock pot. Add the onion, garlic, Rotel, corn, black beans, green enchilada sauce, taco seasoning, and chicken broth. Stir until evenly mixed.
- Cook: Turn the crock pot on low for 6 to 8 hours.
- Shred: 30 minutes before serving, shred the chicken in the crock pot with 2 forks. Add the cream cheese.
- Finish: Stir until the cream cheese is melted and mixed in evenly. Taste for seasoning. Add kosher salt and pepper as needed.
- Serve: Serve with optional toppings such as cheese, sour cream, lime, cilantro, hot sauce, tortilla strips, or cornbread.
Notes
You can prepare this in your crock pot container the night before and refrigerate overnight.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 369 kcal
- Sugar: 6 g
- Sodium: 1100 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 85 mg