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Creamy Chicken Enchilada Soup with Beans
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (10 oz) red enchilada sauce
  • 3 cups chicken broth
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 4 ounces cream cheese, cut into cubes
  • Salt and black pepper to taste
  • Shredded cheddar cheese, for serving

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the black beans, enchilada sauce, chicken broth, onion, garlic, chili powder, and cumin.
  • Stir the ingredients gently to combine, then cover and cook on low for 6 hours or until the chicken is tender and easy to shred.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
  • Add the cream cheese cubes and stir until the cheese melts fully into the soup. Season with salt and pepper to taste.
  • Ladle the soup into bowls and top each serving with shredded cheddar cheese.

Notes

Stir the soup well after adding the cream cheese so it melts evenly without leaving lumps. If the soup thickens too much in the fridge, add a splash of broth when reheating on the stovetop. Skip the cheddar and use Monterey Jack instead if you want a milder flavor on top.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board