Slow Cooker Chicken Enchilada Soup: Creamy & Easy Recipe
A creamy and easy slow cooker chicken enchilada soup recipe that is perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: soup
- Method: slow cooker
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 8 ounces cream cheese
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add black beans, corn, diced tomatoes, chicken broth, chili powder, and cumin on top of the chicken.
- Cover and cook on low for 6-8 hours or high for 4 hours.
- About 30 minutes before serving, shred the chicken into the soup using two forks.
- Stir in the cream cheese until melted and well combined.
- Top with shredded cheese before serving.
Notes
- Adjust the spices according to your taste preference.
- For a spicier version, add jalapeños or a dash of hot sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg