Go Back
When preparing Creamy Chicken Corn Enchilada Soup in a crockpot, the order of adding ingredients is crucial for optimal flavor and texture. Start with the base ingredients, which include the chicken, as it will act as a foundation for the flavors that develop during cooking. Place the raw chicken breast or thighs at the bottom of the crockpot. This ensures that the chicken cooks thoroughly, absorbing the flavors of the broth and spices.

Crockpot Chicken Corn Enchilada Soup

Indulge in the comforting richness of Creamy Chicken Corn Enchilada Soup, a delightful fusion of flavors perfect for chilly evenings or busy weeknights. This easy crockpot recipe combines tender chicken, sweet corn, and zesty enchilada sauce, creating a hearty meal that the whole family will love. Packed with protein and fiber, it nourishes both body and soul. Garnish with fresh cilantro and serve with tortilla chips for a warm, inviting dish that brings joy to your table.
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (15 oz) corn, drained

1 can (10 oz) red enchilada sauce

1 can (15 oz) black beans, rinsed and drained

1 can (10 oz) diced tomatoes with green chilies

1 cup chicken broth

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup heavy cream or coconut milk (optional for creaminess)

Fresh cilantro, chopped (for garnish)

Shredded cheese (cheddar or Mexican blend, for serving)

Tortilla strips or chips (for serving)

Instructions
 

Prepare the Chicken: Place the chicken breasts at the bottom of the crockpot. Season with salt, pepper, cumin, chili powder, and smoked paprika.

    Add the Veggies: Layer the diced onion, corn, black beans, diced tomatoes (with their juices), and red enchilada sauce over the chicken.

      Pour in Liquids: Add the chicken broth to the crockpot. Stir gently to combine without disturbing the chicken too much.

        Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easily shredded when done.

          Shred the Chicken: Once cooked, carefully remove the chicken breasts from the broth and shred them using two forks. Return the shredded chicken to the crockpot.

            Add Creaminess: Stir in the heavy cream or coconut milk if using. Let it cook for an additional 15-30 minutes to heat through. Adjust seasoning with salt and pepper as desired.

              Serve: Ladle the soup into bowls. Top with shredded cheese, freshly chopped cilantro, and tortilla strips or chips for a delightful crunch.

                Enjoy: Sit back, relax, and enjoy the warm, comforting flavors of your Crockpot Chicken Corn Enchilada Soup!

                  Prep Time, Total Time, Servings: 15 min | 6-8 hrs | 6 servings