Crockpot Chicken Enchilada Soup
From tender, melt in your mouth chicken, to diced tomatoes, green chilis, black beans, corn, and a ton of cheese, this family approved, flavorful soup has all the best parts of chicken enchiladas without all the work!
Equipment
- 6 quart slow cooker/crockpot (greased or lined)
- measuring cups
- measuring spoons
- garlic press
- can opener
- colander
- stirring spoon
- large forks or prongs
- small mixing bowl
- ladle
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Ingredients
- 1 lb chicken breasts usually 2 or 3
- 2 cloves fresh garlic minced
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 1 large can (28 oz) enchilada sauce
- 1 can (15.5 oz) diced tomatoes + juice
- 1 can (4 oz) mild chopped green chilis drained
- 1 can (15.5 oz) black beans drained and rinsed
- 2 cups corn if using frozen, defrost ahead
- 3 cups low sodium chicken broth
- 4 oz reduced fat cream cheese used at room temperature
- 4 oz (1 cup) cheddar cheese freshly grated
Instructions
- Add chicken breasts to the bottom of a well greased crockpot. Place the minced garlic on top of the chicken; then shake in the seasonings.
- Next add the enchilada sauce, followed by the tomatoes (plus the juice from the can) and the drained green chilis.
- Add the black beans and corn, followed by the broth. Cover and cook on low for 6-7 hours.
- Uncover; pull apart the chicken with two forks; stir. Remove ¼ cup broth. Pour broth into small bowl and mix with room temperature cream cheese.
- Add the cream cheese mixture to the crockpot, along with the grated cheddar cheese. Cover and cook on low for an additional 30 minutes.
- Keep warm until ready to serve.
Notes
While this recipe can be cooked on high for 3-4 hours, cooking it on low for 6-7 creates much more tender, flavorful chicken.
In order to avoid curdling or white flecks in your soup, it's important to remove some of the warm broth from the crockpot to mix with the softened cream cheese before adding.
Store Crockpot Chicken Enchilada Soup in an airtight container. Keep refrigerated for up to 5 days.
Though some separation will occur because of the cream cheese, the soup can also be frozen for up to 3 months. Store in small freezer bags for individual servings, or in a larger, freezer safe container. Defrost overnight in the fridge.
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