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Exploring the vibrant flavors of Mexican cuisine, this crock pot chicken enchilada soup embodies comfort food at its finest. With a fusion of spices, creamy textures, and hearty ingredients, this dish offers a delightful experience for your palate. It's an excellent option for cozy family dinners or meal preps on busy weekdays, as it allows for a hands-off approach—just set it and forget it while the flavors meld beautifully in the slow cooker.

Creamy Crock Pot Chicken Enchilada Soup Recipe

This creamy and flavorful chicken enchilada soup is perfect for a comforting meal. It's easy to prepare in a crock pot, making it a great option for busy days.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 can black beans drained and rinsed
  • 1 can sweet corn drained
  • 1 can red enchilada sauce
  • 1 can diced tomatoes with green chilies
  • 1 cup low-sodium chicken broth
  • 1 cup cream cheese cut into cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and black pepper
  • 1 cup shredded sharp cheddar cheese for garnishing
  • to taste fresh cilantro leaves for garnish

Instructions

  • Place the chicken breasts at the bottom of the crock pot.
  • Layer black beans, sweet corn, enchilada sauce, diced tomatoes, and chicken broth over the chicken.
  • Add ground cumin, chili powder, salt, and black pepper.
  • Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
  • Remove chicken, shred it with forks, and return it to the pot.
  • Add cubed cream cheese and stir until melted and combined.
  • Taste and adjust seasoning if necessary.
  • Serve hot, topped with cheddar cheese and cilantro.

Notes

For added flavor, serve with lime wedges and sour cream.
Keyword chicken, creamy, crock pot, delicious, easy, enchilada, soup