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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…

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)

Instructions

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