Slow Cooker Creamy Chicken Enchilada Soup
Rich creamy chicken enchilada soup with green chilies, corn, beans, and toppings!
Equipment
Ingredients
- 2-3 large Boneless skinless chicken breasts
- 1 tsp Kosher salt
- Fresh ground black pepper
- 1 tbsp Ground cumin
- 2 tsp Paprika
- 1 tsp Chili powder
- 1 tsp Mexican oregano
- 1 15.5 oz. Can, cannellini beans, drained
- 2 4 oz. Cans, diced green chiles + juice
- 1 15 oz. Can, green enchilada sauce
- 32 oz. Chicken stock
- 1 12 oz. Bag, frozen corn
- 8 oz. Cream cheese, softened
- Shredded cheese, cilantro, green onion, avocado, and sour cream for topping
Instructions
- To the bowl of a slow cooker combine the chicken, salt, black pepper, cumin, paprika, chili powder, oregano, beans, chiles, enchilada sauce, chicken stock, and corn. Stir well to combine.
- Cook on high for 2 1/2-3 hours or on low for 3-4 hours.
- Once the chicken is cooked, remove from the slow cooker and shred with two forks. Place back into the slow cooker. Add in the softened cream cheese and stir until melted.
- Serve warm topped with fresh cilantro, green onions, avocados, sour cream, cheese, or other favorite toppings. Leftover enchilada soup will keep for 4-5 days in an airtight container in the fridge.
Nutrition
Serving: 1servingCalories: 235kcalCarbohydrates: 8gProtein: 14gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 67mgSodium: 775mgPotassium: 377mgFiber: 0.3gSugar: 4gVitamin A: 688IUVitamin C: 3mgCalcium: 54mgIron: 1mg