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Slow Cooker Creamy Chicken Enchilada Soup
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5 from 21 votes

Slow Cooker Creamy Chicken Enchilada Soup

This Slow Cooker Creamy Chicken Enchilada Soup is creamy, delicious, and healthy! This is a perfect weeknight dinner option because you can throw everything in your slow cooker and you barely have to lift a finger beyond that. This is also the type of dish that tastes even better the next day because the flavors have some extra time to come together. Your family definitely won't complain about leftovers with this soup!
Course Main Course
Cuisine Mexican
Keyword Buffalo Chicken, Chicken Enchilada, Crockpot, Enchilada, Main Dish, Slow Cooker, Soup
Prep Time 5 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 229kcal


  • Slow cooker
  • Knife
  • Cutting board
  • Two forks
  • Spoon


  • 2 pounds boneless skinless chicken breasts
  • 1 can (15.25 ounces) black beans drained and rinsed
  • 2 cups corn fresh, canned, or frozen
  • 1 onion diced
  • 2 cans (10 ounces each) red enchilada sauce
  • 4 cups chicken broth
  • 2 cans tomatoes diced
  • 1 can green chilies diced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1/2 tablespoon paprika
  • 1/2 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 lime juiced and zested
  • 4 ounces reduced fat cream cheese


  • In your slow cooker, add the chicken, black beans, corn, onion, red enchilada sauce, chicken broth, diced tomatoes, green chilies, chili powder, cumin, oregano, paprika, garlic powder, salt, pepper, lime juice, and lime zest.  
  • Cover and cook on low for 8 hours or on high for 4 hours.
  • At that time, remove the chicken from the slow cooker and shred with two forks.
  • Return the chicken to the slow cooker.
  • Add the cream cheese and let it cook for an additional 10-15 minutes until it melts.
  • Stir until combined and serve.


This Slow Cooker Creamy Chicken Enchilada Soup makes eight servings at 1.5 cups each. Each serving comes out to 229 calories, 7 WW Green SmartPoints®, 2 WW Blue SmartPoints®, and 2 WW Purple SmartPoints®.
Recipe URL: https://cookingwithfudge.com/slow-cooker-creamy-chicken-enchilada-soup/


Serving: 1.5cups | Calories: 229kcal | Carbohydrates: 16g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1065mg | Potassium: 714mg | Fiber: 3g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 21mg | Calcium: 63mg | Iron: 2mg