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Introduction

Crockpot Chicken Corn Enchilada Soup

Warm up this autumn with a bowl of Creamy Crockpot Chicken Corn Enchilada Soup, the ultimate comfort food that’s easy to make and packed with flavor. This hearty soup features tender chicken, fresh vegetables, and a rich, creamy base elevated by spices like cumin and smoked paprika. Perfect for busy days, simply layer the ingredients in your crockpot and let it do the work while you enjoy the cozy aroma filling your home. Ideal for family dinners, this dish is sure to become a favorite!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (15 oz) corn, drained

1 can (10 oz) enchilada sauce (red or green, your choice)

1 can (14.5 oz) diced tomatoes with green chilies (fire-roasted adds a nice flavor)

1 medium onion, chopped

3 cloves garlic, minced

1 cup chicken broth

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

Salt and pepper, to taste

1 cup cream cheese (8 oz)

1 cup shredded cheddar cheese

Fresh cilantro, for garnish

Tortilla strips or chips, for serving

Instructions
 

Prep the Chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot. This ensures they cook through and remain moist.

    Add Vegetables and Sauces: In a mixing bowl, combine the drained corn, chopped onion, minced garlic, enchilada sauce, diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, and salt & pepper. Stir to mix well.

      Combine in Crockpot: Pour the vegetable and sauce mixture over the chicken in the crockpot. Make sure the chicken is covered with sauce to keep it juicy while cooking.

        Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and easily shredded with a fork.

          Shred the Chicken: Once cooked, remove the chicken from the crockpot, shred it using two forks, and return it to the soup.

            Creamy Addition: Cube the cream cheese and add it to the hot soup. Stir until fully melted and incorporated, creating a creamy texture.

              Final Touches: Stir in the shredded cheddar cheese until melted. Taste and adjust seasoning if necessary.

                Serve: Ladle the soup into bowls, garnish with fresh cilantro, and top with tortilla chips or strips for added crunch.

                  Prep Time, Total Time, Servings: 15 mins | 7 hrs | 6 servings