Slow Cooker Creamy Chicken Enchilada Soup

Name: Slow Cooker Creamy Chicken Enchilada Soup
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Ingredients: 1 pound boneless skinless chicken breast; 15 oz black beans (drained and rinsed); 14.5 oz fire-roasted diced tomatoes; 10 oz homemade enchilada sauce (or store-bought); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon cumin (if using store-bought sauce); 1 teaspoon ancho chili powder (if using store-bought sauce); 1/2 teaspoon dried cilantro; 1 cup frozen sweet corn; 10 oz baby tomatoes (halved); 2 cups chicken broth; 4-8 oz whipped cream cheese (depending on creaminess desired)

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Prep Time: 15 minutes

Cook Time: 270 minutes

Total: 285 minutes

Servings: 6

chicken enchilada chicken enchilada soup chicken soup

Slow Cooker Creamy Chicken Enchilada Soup

Step 1

Add all ingredients except cream cheese to slow cooker

Step 2

Cover and cook on high for 3-4 hours or low for 6-8 hours

Step 3

Shred chicken in slow cooker

Step 4

Stir in cream cheese until smooth and let it heat through on high for another 15-30 minutes

Step 5

Stir again well to combine before serving

Slow Cooker Creamy Chicken Enchilada Soup

Prep Time: 15 minutes

Cook Time: 270 minutes

Total: 285 minutes

Servings: 6

Ingredients

Instructions

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