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Chicken Enchilada Soup

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!

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Prep Time: 15 Min

Cook Time: 4 hours

– 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) – ½ 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 cover and cook on high for 3-4 hours or low for 6-8.

01

Shred chicken in slow cooker stir cream cheese until smooth, let heat through on high for 15-30 minutes.

02

Stir again well to combine before serving.

03

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