Slow Cooker Cheesy Chicken Enchilada Soup

Spices, enchilada sauce, and two kinds of beans bring tons of flavor to this cheesy chicken enchilada soup cooked in the slow cooker.

• Preparation Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 440 Calories

Ingredients

• ¼ teaspoon ground black pepper
• 2 cups chicken broth
• ½ teaspoon ground cumin
• 1 teaspoon seasoning salt
• 1 ½ tablespoons chili powder
• 1 (10 ounce) can red enchilada sauce
• 1 (16 ounce) can chili beans, undrained
• 1 (15 ounce) can black beans, drained
• ¾ teaspoon ground paprika
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 cup corn kernels
• 1 (8 ounce) package cream cheese, softened and cubed
• 1 ½ pounds skinless, boneless chicken, cut in 1-inch pieces

Recipe Instructions

Step 1

Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.

Step 2

Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.

Step 3

Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!

Step 4

Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.