slowcookergourmet.net

Slow Cooker Chicken Enchilada Soup

Jennifer and all of her recipes at slowcookergourmet.net

I love creating fresh recipes that are quick and simple to make so that I can help you get dinner on the table without the fuss!

Cook Time: 4hours

Prep Time: 15 Min

 

– 1 pound boneless skinless chicken breast – 15 oz black beans, drained and rinsed – 14.5 oz fire-roasted diced tomatoes – 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)

IngredientS:

Add all ingredients except cream cheese to slow cooker

01:

Cover and cook on high for 3-4 hours or low for 6-8.

02:

Shred chicken in slow cooker

03:

 Stir in cream cheese until smooth and let heat through on high for another 15-30 minutes

04:

Stir again well to combine before serving

05: