Name: Crockpot Chicken Quesadilla Soup
Prep time: 10 min
Yield: 6, 6 servings
Ingredients: 1/2 teaspoon ground cumin; 1/4 teaspoon pepper; 1 teaspoon paprika; 1 teaspoon seasoned salt; 1 green bell pepper (diced); 1/2 cup finely diced yellow onion; 1 pound boneless, skinless chicken thighs (or breast; I prefer thighs); 1 (10-ounce) can red enchilada sauce (10 ounces red enchilada sauce); 1 (14.5-ounce) can diced tomatoes with green chilies; 2 (15.25-ounce) cans black beans (drained and rinsed); 1 (15.25-ounce) can southwestern corn (undrained (or regular sweet corn, or fire-roasted corn)); 1 cup chicken stock (or chicken broth); 1-1/2 teaspoons minced garlic; 1 (8-ounce) package cream cheese (full-fat, very softened); 1-1/2 tablespoons chili powder; Optional toppings (see note 1); 4 to 6 flour tortillas; 1-1/2 cups Colby Jack cheese

Crockpot Chicken Quesadilla Soup

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A delicious and creamy slow cooker chicken quesadilla soup with quesadilla “croutons.”

By: Chelseasmessyapron (via Chelseasmessyapron)

Last Updated: Mar 1, 2026

Prep: 10 mins

Yields: 6, 6 servings

Instructions

In a large Crock-Pot (I use a 6-quart one), add the diced green pepper, diced onion, chicken breasts, enchilada sauce, undrained tomatoes, drained and rinsed black beans, undrained corn, chicken stock, and minced garlic.
Add all the seasonings: the cumin, paprika, seasoned salt, pepper, and chili powder. Stir well and cover the Crock-Pot.
Cook on high for 3–5 hours (or until chicken will easily shred) or low for 5–8 hours (again, until chicken will shred easily).
Remove chicken from the Crock-Pot and shred in another bowl using two forks.
Meanwhile, cube the cream cheese into small cubes (it should be very softened—melt in microwave) and put them in the Crock-Pot. Stir well and cover. Change temperature to high. Let it sit for a few minutes, and using a large whisk, briskly whisk the cream cheese to melt.