Description
A creamy and flavorful Crockpot Chicken Enchilada Soup that is easy to make and perfect for a weeknight meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
- 1 (28 oz) can red enchilada sauce
- 1 (14.5 oz) can chicken broth
- 1 (8 oz) package cream cheese, softened
- 1/2 cup chopped fresh cilantro (for garnish, optional)
- Shredded cheese (for garnish, optional)
- Sour cream or Greek yogurt (for garnish, optional)
Instructions
- Place chicken breasts in the bottom of a 6-quart or larger slow cooker.
- Add black beans, corn, Rotel, enchilada sauce, and chicken broth to the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and easily shreddable.
- Remove chicken from the slow cooker and shred it using two forks. Return shredded chicken to the slow cooker.
- Add the softened cream cheese to the soup and stir until it melts and the soup is creamy.
- Serve hot, garnished with fresh cilantro, shredded cheese, and a dollop of sour cream or Greek yogurt, if desired.
Notes
- For a spicier soup, use a “hot” version of Rotel or add a pinch of cayenne pepper.
- If you don’t have cream cheese, you can substitute with half-and-half or heavy cream, but the soup won’t be as thick.
- This soup can be made ahead of time and reheated.