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Slow Cooker Cheesy Chicken Enchilada Soup
Slow Cooker Cheesy Chicken Enchilada Soup
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Prep Time:
15 minutes
Cook Time:
195 minutes
Total Time:
210 minutes
Slow cooker cheesy chicken enchilada soup with flavorful spices, enchilada sauce, and two types of beans.
Ingredients:
  • 1.5 pounds skinless, boneless chicken, cut in 1-inch pieces
  • 1 (16 ounce) can chili beans, undrained
  • 1 (15 ounce) can black beans, drained
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1 (10 ounce) can red enchilada sauce
  • 2 cups chicken broth
  • 1 cup corn kernels
  • 1.5 tablespoons chili powder
  • 1 teaspoon seasoning salt
  • 0.75 teaspoon ground paprika
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon ground black pepper
  • 1 (8 ounce) package cream cheese, softened and cubed
Instructions:
  • Layer the chicken on the bottom of a slow cooker and top it with chili beans, black beans, tomatoes, green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
  • Slow cook until chicken is fork-tender, on Low for 5 to 8 hours or on High for 3 to 5 hours.
  • Soften the cream cheese by cubing and placing it into the slow cooker. Allow it to sit briefly, then whisk until smooth. Cook on High until the cream cheese is melted. Serve and savor every bite!
  • Add chunks of cream cheese to the slow cooker. Allow to soften briefly, then whisk until smooth. Cook on High until melted, for 15 to 30 minutes.

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