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Slow Cooker Chicken Enchilada Soup Recipe

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Slow Cooker Chicken Enchilada Soup packed with shredded chicken, beans, and corn in a creamy tomato broth is filling and delicious.
slenderkitchen.com

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List of Ingredients:

  • 1 onion, chopped
  • 1 poblano pepper, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp taco seasoning
  • 1 lb boneless skinless chicken breast
  • 10 oz enchilada sauce
  • 14 ounces canned diced fire roasted tomatoes
  • 14 oz canned black beans, drained and rinsed
  • 14 oz canned pinto beans, drained and rinsed
  • 4 cups chicken broth
  • 1 cup frozen corn
  • 4 oz reduced fat cream cheese, softened (or blended cottage cheese for more protein)
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1 Heat a large skillet over medium-high heat. Drizzle with oil. Add the onion, poblano pepper, and red bell pepper. Cook for 4-5 minutes until softened. Add the garlic and cook for one minute. Add the tomato paste and taco seasoning. Stir until well combined.
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2 Add this to the slow cooker. Then add the chicken, enchilada sauce, tomatoes, black beans, pinto beans, and chicken broth. Stir and cook on low for 4 hours or until chicken is tender and cooked through.
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3 Remove the chicken and shred.
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4 Return to the slow cooker and stir in the corn and cream cheese. Stir until the cream cheese dissolves into the soup and gets nice and creamy. If needed, add some extra chicken broth to your desired thickness.
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5 Serve with shredded cheese and all your favorite toppings.
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ENJOY!
Make this delicious Slow Cooker Chicken Enchilada Soup recipe and tag us! @slenderkitchen
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