Description
This creamy chicken enchilada soup is a delicious and easy recipe perfect for busy nights. Made in a slow cooker, it is packed with flavor and nutritious ingredients.
Ingredients
Scale
- 1 can (10 ounces) red enchilada sauce
- 1 can (14 ounces) petite diced tomatoes (undrained)
- 1 can (14 ounces) fire roasted diced tomatoes (undrained)
- 2 cans (15 ounces each) black beans in mild chili sauce (undrained)
- 1 can (15 ounces) corn (drained)
- 1 ½ cups reduced-sodium chicken broth
- 4 cloves garlic (minced)
- 1 teaspoon ancho chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon pepper
- 2 ½ pounds boneless skinless chicken breasts
- 8 ounces cream cheese (at room temperature)
Instructions
- Add the enchilada sauce, tomatoes, beans, corn, chicken broth, garlic, chili powder, cumin, paprika, oregano, and pepper to a large slow cooker. I use a 6 quart.
- Stir to combine.
- Add the chicken breast, and nestle it into the tomato mixture.
- Cover, and cook on LOW for 6-7 hours.
- Carefully shred chicken using two forks.
- Add cream cheese, and stir in to combine. You may find that you need to let it sit, covered, for a few minutes to let it begin to melt.
Notes
- Feel free to adjust spices according to your taste.
- Great served with tortilla chips or over rice.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: soup
- Method: slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 28g
- Cholesterol: 85mg