Slow Cooker Chicken Enchilada Soup
Easy crockpot Chicken Enchilada Soup with just 5 minutes prep! Bite of chicken, beans, corn and diced tomatoes in a creamy, cheesy broth. A great recipe for busy weeknights.
Servings: 6
Calories:
Equipment
- Slow Cooker/Crock Pot
Ingredients
- 1 pound boneless chicken breasts
- 1 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1 cup chicken stock
- 10 ounce can red enchilada sauce
- 1/2 cup onion diced
- 1 small green pepper diced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 14.5 ounce can diced tomatoes including juices
- 4 ounce can green chilies
- 15 ounce can black beans rinsed/drained
- 1 cup corn drained
- 8 ounces cream cheese softened to room temp
- 8 ounces sharp cheddar cheese shredded
- 1/4 cup cilantro finely chopped
Instructions
- Place raw chicken in the slow cooker then season lightly with salt and pepper.
- Pour chicken stock and enchilada sauce over the top of the chicken, then add diced onion and bell pepper, 1 teaspoon of salt, 1/4 teaspoon pepper, chili powder, cumin, diced tomatoes (with their juices), green chiles, beans and corn.
- Cover and cook on high 3-4 hours; low 5-7 hours until chicken is fork-tender but not mushy.
- Using two forks, shred the chicken (I do this right in the slow cooker) then add the cream cheese and shredded cheese. Continue cooking 10-15 minutes on high until the cheeses are melted. Add cilantro then taste and adjust for salt to your preference.
- Enjoy with your favorite toppings.
Notes
If you tried this recipe, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating!
- use chicken thighs instead of breasts if you prefer.
- My favorite toppings:
- Fritos, avocado slices, guacamole, sour cream, plain Greek yogurt, lime wedges, extra cilantro.