Creamy Crockpot Chicken Enchilada Soup Recipe with Crispy Tortilla Strips
A warm and comforting creamy chicken enchilada soup made effortlessly in a crockpot, topped with crispy tortilla strips for the perfect crunch.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked rotisserie chicken, shredded
- 1 (10-ounce) can red enchilada sauce
- 4 cups low-sodium chicken broth
- 4 ounces cream cheese, softened
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 small jalapeño, seeded and finely chopped (optional)
- 4 corn tortillas, cut into strips
- 2 tablespoons olive oil
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Dice the onion and jalapeño, mince the garlic, and shred the rotisserie chicken. Cut the corn tortillas into thin strips.
- Add shredded chicken, diced onion, garlic, jalapeño, black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper into your crockpot. Stir gently to combine.
- Cube the softened cream cheese and nestle it into the soup mixture.
- Cover and cook on low heat for 4-6 hours, or on high for 2-3 hours, watching carefully to avoid drying out.
- While the soup simmers, heat olive oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden and crispy, about 2 minutes per side. Drain on paper towels and sprinkle with salt.
- Before serving, stir the soup well to melt any remaining cream cheese bits. Adjust seasoning with salt, pepper, or a squeeze of lime juice.
- Ladle soup into bowls, garnish with crispy tortilla strips, fresh cilantro, and serve with lime wedges.
Notes
Soften cream cheese before adding to avoid clumps. Fry or bake tortilla strips fresh before serving to keep them crispy. Adjust seasoning at the end with lime juice for brightness. Soup can be cooked on stove for about 1 hour if crockpot is unavailable. For dairy-free, substitute cream cheese with dairy-free alternatives or coconut cream. Store soup and tortilla strips separately to maintain texture.
Nutrition
- Serving Size: About 1.5 cups soup
- Calories: 320
- Fat: 14
- Carbohydrates: 20
- Fiber: 6
- Protein: 28
Keywords: chicken enchilada soup, crockpot soup, creamy soup, tortilla strips, easy dinner, slow cooker recipe, Mexican soup