Creamy, Cheesy, and Comforting Crock Pot Chicken Enchilada Soup is a hearty, cozy, and comforting fall soup that is bursting with Mexican flavors. Sure you can make this on stove top in just 30-minutes. But, this is way more comforting.
cheeseany cheese that you like (shredded) i used sharp shredded cheddar cheese
fresh chopped cilantro
avocadosdiced
sliced lime
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INSTRUCTIONS
Pour a can of diced tomatoes to the bottom of the slow cooker. Add Fresh or Frozen Sweet Corn, Red kidney beans, Black Beans, finely chopped onion, finely minced garlic, diced red bell pepper, boneless skinless chicken breasts, good-quality low sodium chicken broth, salt, freshly ground black pepper, ground cumin, chili powder, and red enchilada sauce. Stir well. Cover the lid and cook in your slow cooker for 3 hours on high or 6 hours on low.
Once done, open the lid and stir in cream cheese. Shred chicken using two forks or cut them into chunks. Bring it back to the slow cooker. Close the lid and cook on low for an additional 30-minutes.
Lastly, garnish with your favorite toppings - Tortilla Chips or sour cream or Shredded Cheddar Cheese or fresh chopped cilantro or diced avocados or lime wedges. And, enjoy!