Creamy Chicken Enchilada Soup for the Slow Cooker

5 from 3 votes

This hearty & delicious soup is rich and flavorful and made in a slow cooker.

Prep Time15

Cook Time5

Total Time5 15

Course: Main Course, Soup

Cuisine: American, Mexican

Servings:

Calories: 83kcal

Author: Paige

Cost: $10-$15.00

1 tablespoon Olive Oil
1 tablespoon Butter, unsalted
1 Green Pepper, diced
1 large Onion, yellow, diced
4 cloves Garlic, fresh, minced
1 4 ounce can Diced Mild Green Chili's, chopped
1 teaspoon Chili Powder
1 teaspoon Garlic Powder
¼ teaspoon Cumin
1 teaspoon Kosher Salt
½ teaspoon Freshly Ground Pepper
¼ teaspoon Red Pepper Flakes
2 14.5 ounce cans Petite Diced Tomatoes, canned Organic
2 15 ounce cans Black Beans, drained and rinsed
15 ounce bag Frozen Corn No need to defrost, or use canned corn.
4 cups Chicken Broth, low sodium
15 ounce can or jar Enchilada Sauce, store bought
1- 1 and ⅓ pound Skinless Chicken Breasts
4 ounces cubed Cream Cheese, cut into small cubes.
Optional Optional fixings for garnish: Grated cheddar cheese, sliced green onions, sour cream, tortilla chips, chopped parsley.

In a large non-stick skillet, add the olive oil and butter over medium heat until the butter has melted.
Add in the chopped green pepper and onion with a big pinch of salt. Cook and stir occasionally with a wooden spoon until the peppers and onions are soft, about 6 minutes.
Add the garlic, cook for 30 seconds longer, than add the can of diced green chili's and the chili powder, garlic powder, cumin, kosher salt, ground pepper and red pepper flakes. Stir and continue to cook another 30 seconds or so, then transfer the whole mixture to the slow cooker.
To the slow cooker, add the two cans of diced tomatoes, the black beans, the corn, the chicken broth and the enchilada sauce. Stir to combine.
Salt and pepper the chicken breasts on both sides, then nestle them in the middle bottom of the slow cooker.
Set the temperature to "high" and cook with the lid on for 4 hours.
Remove the chicken breasts with tongs, shred the chicken breasts with two forks and add it back to the slow cooker. Stir to combine.
Turn the slow cooker to the "low" setting, then add in the cubed cream cheese, and let it sit in the cooker to melt, stirring occasionally. Note that it may look lumpy, but the cheese will melt in a few minutes.
Continue to cook on low for another hour, then stir, garnish with desired toppings and serve.

Make the soup creamier by doubling the cream cheese for a total of 8 ounces. It's best to cube the cheese before adding it to the slow cooker. Let it sit and melt for a few minutes before stirring.
Use any garnish you'd like for this soup - sliced green onions, sour cream, tortilla chips, cheddar cheese, avocado.