Description
Indulge in the perfect comfort food with this Creamy Chicken Enchilada Soup. This stress-free, one-pot dish transforms classic Mexican-inspired enchilada flavors into a velvety, nutritious soup. Featuring tender chicken breast, hearty black beans, fire-roasted tomatoes, and a blend of earthy spices, it is the ideal meal for busy evenings. Let your slow cooker develop these deep, vibrant flavors while you reclaim your time, resulting in a wholesome, satisfying meal that is both indulgent and nutrient-dense.
Ingredients
1 pound boneless, skinless chicken breast
15 ounces black beans, drained and rinsed
14.5 ounces fire-roasted diced tomatoes
10 ounces mild enchilada sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ancho chili powder
1/2 teaspoon dried cilantro
1 cup frozen sweet corn
10 ounces baby tomatoes, halved
2 cups chicken broth
6 ounces whipped cream cheese
Instructions
Place the chicken breasts at the bottom of the slow cooker.
Add the black beans, fire-roasted tomatoes, enchilada sauce, garlic powder, onion powder, cumin, chili powder, and dried cilantro.
Pour the chicken broth over the top of the ingredients.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
Carefully remove the chicken, shred it using two forks, and return it to the slow cooker.
Stir in the frozen corn and halved baby tomatoes.
Add the whipped cream cheese and stir until fully incorporated and the soup is creamy.
Let it sit for an additional 10 minutes before serving warm.
Notes
Adjust the amount of cream cheese based on how thick and velvety you prefer the soup. You can top the soup with crushed tortilla chips, diced avocado, or fresh lime juice for extra texture and brightness. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: Approx. 1.5 cups
- Calories: 310
- Sugar: 6g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 75mg