Low Sugar Slow Cooker Chicken Enchilada Soup
Total time6 hr 15 min
Prep time15 min
Cook time6 hr
5.0(26)
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Learn more →Ingredients
6 servings
- 1 ½ lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (10 oz) red enchilada sauce
- 3 cups low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 4 oz cream cheese, cubed
For serving
- 1 cup shredded cheddar cheese, for serving
- ½ cup sour cream, for serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- tortilla strips or crushed tortilla chips, for serving (optional)
Instructions
- 1
Add the chicken breasts to the bottom of a 6-quart slow cooker in a single layer. Pour in the black beans, corn, diced tomatoes with their juices, enchilada sauce, chicken broth, and diced green chiles.
- 2
Scatter the diced onion and minced garlic over the top, then sprinkle in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir gently to distribute the spices through the liquid.
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