Chicken Enchilada Soup in the Slow Cooker
After eating far too much of this type of soup out of a can, I decided to have a go at making it in the slow cooker. This is the first version, so I might fine tune it over time. I think it turned out pretty good though with the added bonus of being very simple to prepare and this version doesn’t require any external cooking or significant prep. This is a creamy version, which I prefer, but you can make it “lean” and light by omitting or reducing the cheese, I suppose.
- 2 large chicken breasts raw and thawed
- 10 oz can red enchilada sauce
- 14 oz can black beans drained
- 14 oz can whole kernel corn drained
- 4 oz can diced green chilies
- 14 oz can diced tomatoes
- 14 oz can of chicken broth or stock
- 1 tablespoons minced garlic
- 1 teaspoon salt
- 1 tablespoon taco seasoning
- 8 oz block cream cheese
- 1/2 cup shredded mozzarella cheese
Trim any extraneous bits off your chicken breasts and place them on the bottom of a large slow cooker (6-8 quarts). Add the rest of your ingredient EXCEPT the cream and mozzarella cheese. Cook on High for 2-3 hours. This will depend on the size of your chicken breasts and how hot your cooker runs, but the chicken should be completely cooked and on the verge of falling apart.
Remove the chicken breasts, place them on a cutting board and finely shred with forks. Transfer your shredded chicken back to the slow cooker. Cube the cream cheese and, along with the mozzarella stir thoroughly. Turn your slow cooker to Low for 1 hour, stirring occasionally.