Slow Cooker Chicken Enchilada Soup
This easy slow cooker chicken enchilada soup recipe is made with tender chicken, creamy cream cheese, black beans, corn, and flavorful spices. Just combine the ingredients, cook on low or high, and enjoy a deliciously comforting meal in hours
Ingredients
- 2 boneless, skinless chicken breasts
- 4 oz. cream cheese (½ package)
- 3 cloves garlic (minced)
- 1 small white onion (diced)
- 1 (14.5 ounces) can of black beans (drained and rinsed)
- 2½ cups frozen corn
- 1 (10 ounces) can diced tomatoes with green chilies
- 1 (10 ounces) can red enchilada sauce
- 2 cups chicken broth
- 1 tsp cumin
- ½ tsp dried oregano
- ½ tsp chili powder
- 1 tsp ground black pepper
- ½ tsp salt
Instructions
- Add the garlic, black beans, corn, onion, tomatoes, enchilada sauce, chicken broth, cumin, oregano, black pepper, salt, and chili powder to the slow cooker. Stir until well combined.
- Then, place the chicken breasts in the slow cooker and push the bottom. Add cream cheese and cover with the lid.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken and shred. Add shredded chicken back into the slower cooker and stir until well combined.
- Allow the chicken to simmer in the soup for 5-10 minutes to absorb the soup's flavor.
Tried this recipe?Let us know how it was!