Description
This comforting soup is a weeknight wonder, bringing together the vibrant flavors of enchiladas with the ease of slow cooking. Imagine tender shredded chicken swimming in a rich, zesty broth with hearty beans and corn, all brought together by creamy cheese. It’s a hug in a bowl, perfect for chilly evenings or any time you crave a satisfying, flavorful meal without a lot of fuss.
Ingredients
1.5 lbs boneless skinless chicken breasts
1 jar (16 oz) red enchilada sauce
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, drained
1 can (14.5 oz) fire-roasted diced tomatoes
4 cups low-sodium chicken broth
1 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
4 oz cream cheese, softened
1 cup sharp cheddar cheese, shredded
Tortilla chips, cilantro, and sour cream for serving
Instructions
Put the chicken breasts in the slow cooker.
Pour the enchilada sauce, black beans, corn, diced tomatoes, chicken broth, cumin, garlic powder, and onion powder over the chicken.
Cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
Take out the chicken, shred it with forks, and put it back into the slow cooker.
Stir in the softened cream cheese until it’s melted and smooth.
Mix in the shredded cheddar cheese until it melts.
Serve the soup in bowls with tortilla chips, cilantro, and sour cream.
Notes
Make it Spicier: If you love a bit of heat, consider adding a pinch of cayenne pepper or a diced jalapeño to the slow cooker along with the other ingredients.
Add More Veggies: Feel free to toss in a diced bell pepper or onion during the cooking process for extra texture and flavor.
Different Beans: Kidney beans or pinto beans can be used in place of or in addition to the black beans for a slightly different flavor and texture.
Lighter Option: For a slightly lighter soup, you can use reduced-fat cream cheese, though the texture might be a touch less rich.
- Prep Time: 20 minutes
- Cook Time: 3 to 7 hours
- Category: Soup
- Cuisine: Mexican-Inspired