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Chicken Enchilada Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Forks

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 (10-ounce) can red enchilada sauce
  • 3 cups chicken broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 ounces cream cheese, cut into cubes
  • Shredded cheddar cheese, for serving
  • Tortilla chips, for serving

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the enchilada sauce, chicken broth, black beans, corn, onion, garlic, cumin, and chili powder.
  • Stir gently to combine everything around the chicken. Cover and cook on low for 6 to 7 hours until the chicken is fully cooked and tender.
  • Remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker.
  • Add the cream cheese cubes. Stir until the cream cheese melts and the soup becomes smooth and creamy.
  • Ladle the soup into bowls and top each serving with shredded cheddar cheese and tortilla chips.

Notes

Stir the cream cheese in while the soup is still hot so it melts evenly. If the soup thickens too much after cooking, add a splash of extra broth when reheating. Leftovers store well in the fridge for three days and reheat smoothly on the stovetop over medium-low heat.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Forks