This chicken enchilada soup is ooey, gooey, cheesy crockpot heaven. It’s no surprise we love us some south-of-the-border inspired dinners in our house. I have a whole section dedicated to tacos for cryin’ out loud, and Taylor is a quarter Puerto Rican. A quarter-ican. It’s also no surprise I’m madly in love with my slow cooker. I use it minimum twice a week, and this week it has blessed our mouths with the easiest chicken enchilada soup. Spicy, creamy, hallelujah. The best part is it’s completely customizable! Don’t like spicy? Get the mild flavors. Wanna crank up the heat? Add some jalapeños, serranos, habaneros, whatever you like! It’s kind of hard to mess up, which is why it’s so dang good.
Bonus points if you treat the leftovers like queso and dip tortilla chips in it.
Here’s to the hardest working member of my household: my crockpot. I love you. That is all.
- 1.5 lbs boneless, skinless chicken breast
- 1 red onion, diced
- 4 cloves garlic, peeled and minced
- 1 poblano pepper, diced
- 2- 10 oz cans red enchilada sauce
- 1- 5 oz can hot diced green chilis, ( you can use mild if you don't like too much spice!)
- 1- 15 oz canned corn, drained
- 2 cups low sodium chicken broth
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon each salt and pepper
- 8 oz reduced fat cream cheese
- 1- 15 oz can chili beans in medium chili sauce
- Optional toppings: sour cream, shredded cheddar cheese, avocado, fresh cilantro, fresh squeezed lime juice
- Add first 12 ingredients, (through salt and pepper) to a crockpot, and stir to combine.
- Let cook on low heat for 8 hours, or on high heat for 4.
- When the time is up, shred the chicken with two forks and return it to the slow cooker. Add the cream cheese and chili beans to the slow cooker as well, and continue to cook for 30 more minutes, or until the cream cheese is melted.
- Serve with your favorite toppings!
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