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Irresistible Chicken Enchilada Soup in 5 Easy Steps

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A warm, comforting crockpot chicken enchilada soup packed with bold Tex-Mex flavors, perfect for busy families or meal prepping.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 2 cups red enchilada sauce
  • 4 cups low-sodium chicken broth
  • 1 can black beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 cup frozen or canned corn
  • 1 can (14.5 oz) diced fire-roasted tomatoes
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 4 oz softened cream cheese
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, chopped cilantro, tortilla strips, jalapeño slices

Instructions

  1. Rinse and drain the beans, dice the tomatoes (if using fresh), and soften the cream cheese in a small bowl.
  2. Place the chicken breasts in the slow cooker, then add the enchilada sauce, chicken broth, beans, corn, fire-roasted tomatoes, and spices.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
  4. Remove the chicken breasts and shred them using tongs or two forks. Return the shredded chicken to the crockpot.
  5. Stir the softened cream cheese into the soup until fully incorporated. Let it cook for another 15-20 minutes to blend flavors.

Notes

[‘Use fresh ingredients like homemade enchilada sauce for enhanced flavor.’, ‘Don’t skip the cream cheese—it adds a velvety texture.’, ‘Adjust spice levels to your preference by adding cayenne or reducing chili powder.’, ‘Shred chicken efficiently using a hand mixer.’, ‘Top with tortilla strips, avocado, and cilantro for added texture and flavor.’]

Nutrition

Keywords: chicken enchilada soup, crockpot soup, Tex-Mex soup, easy dinner, comfort food, meal prep, slow cooker recipe

Find it online: https://bitefuljoy.com/irresistible-chicken-enchilada-soup-in-5-easy-steps/