Slow Cooker Chicken Enchilada Soup
A delicious and easy slow cooker chicken enchilada soup that's perfect for a chilly evening.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 lb Boneless, skinless chicken breasts
- 1 can Black beans, rinsed and drained (15 ounces)
- 1 can Corn, drained (15 ounces)
- 1 can Diced tomatoes and green chilies (10 ounces, like Rotel)
- 1 packet Taco seasoning
- 4 cups Chicken broth
- 8 oz Cream cheese, softened
Toppings (Optional)
- Shredded cheese
- Sour cream
- Tortilla chips
- Avocado
Instructions
Preparation Steps
- Place chicken breasts, black beans, corn, diced tomatoes and green chilies, taco seasoning, and chicken broth in a slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken with two forks.
- Stir in softened cream cheese until melted and well combined.
- Serve hot with your favorite toppings.
Notes
Enjoy this easy and flavorful soup!