Create the unexpected next time you entertain. Slow Cooker Beer Glazed Brisket is perfect for feeding a crowd.
I generally try to make and post recipes here on the blog that are a little different and haven’t been done a million times. But then again, I think it’s good to post recipes from time to time that do tend to be the staples to a lot of us. I mean, we’ve all seen plenty of Slow Cooker Enchilada Soup recipes and a lot of you have probably made at least of few of them. Maybe you even have a favorite. But I still want to share with you my way of making it in case it gives you any new inspiration for how to make yours!
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If you’ve seen some of my other recipes, then you’ve probably guessed that I’m quite a fan of fire-roasted diced tomatoes. I love the little extra smokiness and richness they give in recipes like this.
I also used some fresh tomatoes to have that juicy bite in every spoonful and to up the nutrition even more. Check out my thoughts on using canned vs. fresh in #4 in this post.
Use some whipped cream cheese to make it just a little richer and creamier without making it heavy. This soup is perfect whether you want to warm up on a cold day or have a light meal on a warm day.
- 1 pound boneless skinless chicken breast (chopped)
- 15 oz black beans, drained and rinsed (1 can)
- 14.5 oz fire-roasted diced tomatoes (1 can)
- 10 oz homemade enchilada sauce (or store bought)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin (if store bought sauce)
- 1 teaspoon ancho chili powder (IF you used store bought sauce)
- 1/2 teaspoon dried cilantro
- 1 cup frozen sweet corn
- 10 oz baby tomatoes, halved
- 2 cups chicken broth
- 4-8 oz whipped cream cheese (depending on creaminess desired)
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Add all ingredients except cream cheese to slow cooker
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Cover and cook on high for 3-4 hours or low for 6-8
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Shred chicken in slow cooker
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Stir in cream cheese until smooth and let heat through on high for another 15-30 minutes
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Stir again well to combine before serving
I cooked this on high for 4 hours in my 4 quart multi-cooker.
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Rutledge St.George says
April 13, 2016 at 10:00 amI tried this soup exactly and found it to be a good one. I made it again, and added some ingredients like spices such as Curry, and just a little as it is overpowering. I also added some flavoring such as a little pineapple juice and apple juice and am still experimenting with it all. But that is what a soup is it is everyone’s variety of tastes and ingredients.