Crockpot Creamy Chicken Enchilada Soup
Yield 5-6 Servings
This easy and delicious creamy chicken enchilada soup is made in a crockpot or Instant Pot - a.k.a., dump it and forget it. Our whole family loves it!
Ingredients
- 2 cans (10 ounces each) red enchilada sauce (we use mild, put feel free to go for medium if you like more spice)
- 2 cans (15 ounces each) black beans drained and rinsed
- 1 bag of frozen corn or 1 can (15 ounces) corn drained
- 1 and 1/2 pounds boneless skinless chicken breasts - 2 to 3 large breasts (we typically use 3)
- 1 to 2 cups chicken stock or chicken broth, depending on how much broth you want
- 1/2 to 1 package (4 to 8 ounces) cream cheese, softened
- salt and pepper to taste
- Toppings: sour cream, shredded cheddar cheese, avocado, salsa, corn chips, tortilla chips, fresh lime, scallions, and/or fresh cilantro
Instructions
- In a large crockpot or Instant Pot, pour in the enchilada sauce, drained and rinsed black beans, frozen corn or drained canned corn, and raw chicken breasts. Top with chicken stock.
- Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily).
- Remove the chicken from the crockpot and shred in another bowl using two forks, or in a stand mixer.
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Meanwhile, cube the cream cheese into small cubes (it should be very softened) and put them in the crockpot. (I typically only use a half stick of cream cheese, though you can easily put a whole stick if you like your enchiladas nice and creamy.) Stir well and cover. Allow the cream cheese to melt, stir well, and serve with all of your favorite toppings.
- Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.
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Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired. If you only do one topping, to me, cheddar cheese is a MUST!
Courses Dinner
Recipe by Glitter, Inc. at https://glitterinc.com/easy-tortilla-less-crockpot-creamy-chicken-enchilada-soup/