Creamy Crockpot Chicken Enchilada Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. Add first 12 ingredients, (through salt and pepper) to a crockpot, and stir to combine.
  2. Let cook on low heat for 8 hours, or on high heat for 4.
  3. 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.
  4. Serve with your favorite toppings!
Recipe by Ally's Cooking at https://allyscooking.com/2016/10/12/creamy-crockpot-chicken-enchilada-soup/