Slow Cooker Chicken Enchilada Soup
A hearty chicken enchilada soup that cooks effortlessly in a slow cooker, combining tender chicken, zesty enchilada sauce, and savory spices for a comforting meal.
Ingredients
Main ingredients
- 3-4 pieces boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 10-ounce can red enchilada sauce
- 2 15-ounce cans black beans, rinsed and drained
- 1 10-ounce can Rotel tomatoes and green chiles
- 1 cup corn
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon Kosher salt
- Ground black pepper, to taste
- 4-8 ounces cream cheese, at room temp
- ½ cup shredded cheddar cheese plus more if desired
Instructions
Preparation
- Place the chicken breasts into your 5-quart crockpot spaced evenly.
- Pour in the chicken broth and red enchilada sauce, ensuring they coat the chicken well.
- Add black beans, Rotel tomatoes, and corn to the crockpot.
- Toss in the chopped onion and red bell pepper, stirring to combine.
- Stir in the cumin, garlic powder, Kosher salt, and ground black pepper.
Cooking
- Cover the crockpot and let it cook for several hours.
- Once the chicken is cooked through and tender, remove it and shred the meat using two forks.
- Add the cream cheese to the crockpot and stir until fully blended.
- Return the shredded chicken to the soup and mix in.
- Sprinkle the shredded cheddar cheese on top and stir until melted.
Notes
Consider garnishing with tortilla strips, sour cream, and fresh cilantro. Leftovers can be reheated and are just as satisfying the next day.