Cheesy Crock Pot Chicken Enchilada Soup
Creamy, Cheesy, and Comforting Crock Pot Chicken Enchilada Soup is a hearty, cozy, and comforting fall soup that is bursting with Mexican flavors. Sure you can make this on stove top in just 30-minutes. But, this is way more comforting.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 can (14.5 oz) Diced Tomatoes (can also use diced fire-roasted tomatoes)
- 1 cup Fresh or Frozen Sweet Corn
- 1 can (14.5 oz) Red kidney beans (drained and rinsed)
- 1 can (14.5 oz) Black Beans (drained and rinsed)
- 1 large onion (red or yellow (finely chopped) about 1/2 cup)
- 3 cloves garlic (finely minced or ½ tsp garlic powder)
- 1 large red bell pepper (cored, seeded and finely diced)
- 4 cups Low Sodium Chicken Broth
- ½ tsp salt (or to taste)
- ¼ tsp freshly ground black pepper (or to taste)
- 2 tsp ground cumin
- 1 Tbsp chili powder
- 1¼ cup red enchilada sauce (OR 10 Ounce Can (see notes for homemade enchilada sauce recipe))
- 8 oz cream cheese
- Tortilla Chips
- sour cream
- cheese (any cheese that you like (shredded) i used sharp shredded cheddar cheese)
- fresh chopped cilantro
- avocados (diced)
- sliced lime
Directions
- 1
Pour a can of diced tomatoes to the bottom of the slow cooker. Add Fresh or Frozen Sweet Corn, Red kidney beans, Black Beans, finely chopped onion, finely minced garlic, diced red bell pepper, boneless skinless chicken breasts, good-quality low sodium chicken broth, salt, freshly ground black pepper, ground cumin, chili powder, and red enchilada sauce. Stir well. Cover the lid and cook in your slow cooker for 3 hours on high or 6 hours on low.
- 2
Once done, open the lid and stir in cream cheese. Shred chicken using two forks or cut them into chunks. Bring it back to the slow cooker. Close the lid and cook on low for an additional 30-minutes.
- 3
Lastly, garnish with your favorite toppings - Tortilla Chips or sour cream or Shredded Cheddar Cheese or fresh chopped cilantro or diced avocados or lime wedges. And, enjoy!