Slow Cooker Creamy Chicken Enchilada Soup

Jan 2, 2020

Slow Cooker Creamy Chicken Enchilada Soup

Serves 6

Prep Time: 5 minutes



1 can (10 ounces) red enchilada sauce

1 can (14.5 ounces) diced tomatoes with green chilies

1 can (15 ounces) chili beans in mild chili sauce

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) corn, drained

1.5 lbs boneless skinless chicken breasts

1 cup chicken stock or chicken broth

1 packet low sodium taco seasoning

1 package (8 ounce) cream cheese, softened

Toppings: sour cream (or plain non-fat Greek yogurt), shredded cheese, lime wedges, avocado, fresh cilantro, tortilla strips



In a large slow cooker, add enchilada sauce, undrained tomatoes and chilies, undrained chili beans, drained and rinsed black beans, drained corn, uncooked chicken breasts, chicken stock, and taco seasoning. Stir.
Cover and cook on low for 7-8 hours or high for 3-4 hours. Chicken should shred easily with a fork.
Remove the chicken and shred using two forks.
Cube the cream cheese and put it in the crockpot.
Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all cream cheese is melted.
Serve with toppings.


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