Description
A creamy and flavorful Chicken Enchilada Soup that is perfect for a cozy meal.
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 (8 oz) block cream cheese
- 2 cans white beans (drained & rinsed)
- 1 ½ cups sweet corn (frozen or canned)
- 1 cup green enchilada sauce
- 3 cups chicken broth
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp chili powder (optional)
- Salt & pepper to taste
- Optional Mix-ins: 1 can green chiles, ½ cup sour cream (for extra creaminess)
Instructions
- Place in slow cooker: Chicken, Beans, Corn, Cream cheese, Enchilada sauce, Spices, Broth.
- Cook on Low for 4–6 hours or on High for 2–3 hours.
- Stir to melt cream cheese completely. Shred chicken if not already shredded. Adjust thickness by adding more broth if needed.
Notes
- Top bowls with shredded cheese, sour cream or Greek yogurt, cilantro, crushed tortilla chips, and lime wedges.
- For more heat, add a splash of hot sauce or diced jalapeños.
- For richer flavor, add a can of cream of chicken soup.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg