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Crockpot Chicken Enchilada Soup

Crockpot Chicken Enchilada Soup Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 382
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 15 oz can black beans, drained and rinsed
  • 15 oz can sweet corn, drained
  • 10 oz can diced tomatoes with green chilies, undrained
  • 10 oz can red enchilada sauce
  • 2 cups chicken broth
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 2 cloves garlic, minced
  • 8 oz block cream cheese, cut into cubes
  • Salt, to taste
  • Shredded sharp cheddar or Monterey Jack, for serving
  • Tortilla strips or crushed tortilla chips, for serving
  • Sliced avocado, for serving
  • Chopped fresh cilantro, for serving

Method
 

  1. Place chicken in a 6-quart slow cooker. Add beans, corn, diced tomatoes, enchilada sauce, broth, chili powder, cumin, and garlic. Stir to combine.
  2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is very tender.
  3. Remove chicken, shred it with two forks, and return it to the soup. Stir.
  4. Add cream cheese cubes, turn to HIGH, and cook uncovered for about 15 minutes, stirring gently until smooth. Season with salt.
  5. Ladle soup into bowls, top with cheese, tortilla strips, avocado, and cilantro. Serve hot.

Notes

For thicker soup, mash some of the beans against the side of the slow cooker before adding the cream cheese. If you need to serve a larger group, this recipe doubles cleanly in a 6-quart cooker without adjusting the cook time.