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Rich and Creamy Crockpot Chicken Enchilada Soup

A luscious blend of tender chicken, zesty spices, and creamy goodness, this Creamy Crockpot Chicken Enchilada Soup warms hearts and satisfies cravings for cozy…
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Ingredients Method

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 1 can 15 ounces black beans, rinsed and drained
  • 1 can 15 ounces corn kernels, drained
  • 1 can 10 ounces red enchilada sauce
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 cup heavy cream
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1/4 cup fresh cilantro chopped (for garnish)

Method
 

  1. Prepare the chicken.
  2. Combine all ingredients in the crockpot.
  3. Season with spices.
  4. Add the chicken thighs.
  5. Slow cook for 6-8 hours on low or 4 hours on high.
  6. Shred the chicken.
  7. Stir in heavy cream and cheese.
  8. Taste and adjust seasoning.
  9. Serve hot, garnished with cilantro.

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