Chicken Chili Enchilada Soup (Crockpot)
Ingredients
- 2 lbchicken thighs
boneless, skinless
- 1yellow onion
diced
- 14 ozenchilada sauce
red
- 10 ozdiced tomatoes with green chilies
rotel
- 15.3corn
canned, rinsed, and drained
- 15 ozblack beans
canned, rinsed and drained
- 1 oztaco seasoning
- 4 cchicken broth
- 8 ozcream cheese
Directions
- 1
Dice the small onion.
- 2
Sear the Chicken Thighs (Optional): For extra flavor, you can sear the chicken thighs in a hot skillet with a bit of oil until they are browned on both sides. This step is optional but adds depth to the soup.
- 3
Place the uncooked chicken thighs, enchilada sauce, diced Rotel tomatoes, black beans, whole kernel corn, chopped onion, and taco seasoning in your Crockpot.
- 4
Pour the chicken broth over the other ingredients in the Crockpot. This provides the liquid base for the soup.
- 5
Set your Crockpot to cook on low for 4-6 hours. Slow cooking allows the chicken to become tender and the flavors to meld together.
- 6
After 4-6 hours remove the chicken thighs from the Crockpot and shred them using the meat shredders or two forks.
- 7
Add the softened cream cheese cubes to the Crockpot and stir well to incorporate the cream cheese into the soup. This adds creaminess and richness to the dish. Allow it to melt while you shred the chicken.
- 8
Place the shredded chicken back into the Crockpot and stir to combine it with the rest of the soup. Continue cooking for another 10 minutes to allow the cream cheese to fully melt and the soup to thicken to your liking.
- 9
Ladle the Chicken Chili Enchilada Soup into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, avocado, or fresh cilantro. Serve it hot and enjoy!
Chicken Chili Enchilada Soup (Crockpot)
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a cozy, flavor-packed meal that practically cooks itself? This Crockpot Chicken Chili Enchilada Soup brings the vibrant tastes of the Southwest right to your dinner table with minimal effort, promising a hearty and satisfying experience. The genius of this recipe lies in its Crockpot preparation, which allows boneless, skinless chicken thighs to slowly simmer and become incredibly tender, soaking up all the rich, tangy red enchilada sauce and savory chicken broth. This hands-off approach ensures deep flavor development, while the addition of cream cheese at the end melts into a luscious, cheesy texture that perfectly balances the robust spices, creating a truly irresistible and creamy soup. Get ready for a deeply comforting and flavorful bowl that expertly balances savory chicken with the sweet pop of corn, the earthy depth of black beans, and a subtle warmth from diced tomatoes with green chilies. The slow cooking process coaxes out the best from each ingredient, resulting in a rich, bold enchilada flavor that’s both vibrant and comforting, without being overwhelmingly spicy. You’ll find a wonderfully creamy consistency, with every ingredient enveloped in a cheesy, hearty embrace that makes for a truly satisfying and memorable meal. This Southwestern-inspired delight offers a taste experience that feels both familiar and exciting. This versatile soup is perfect for personalizing. You could swap the chicken thighs for boneless, skinless chicken breasts if you prefer a leaner option, though thighs offer more flavor. For a vegetarian twist, consider using vegetable broth and adding extra beans or bell peppers instead of chicken. If you like more heat, opt for a spicy red enchilada sauce. This hearty Crockpot Chicken Chili Enchilada Soup is perfect for a comforting weeknight dinner or a casual gathering with friends. Enhance your bowl with classic toppings like a dollop of sour cream, a sprinkle of fresh cilantro, or a handful of crispy tortilla strips for added crunch.