{"id":4266,"date":"2021-11-08T13:45:07","date_gmt":"2021-11-08T13:45:07","guid":{"rendered":"https:\/\/themenumaid.com\/?p=4266"},"modified":"2023-02-16T00:28:28","modified_gmt":"2023-02-16T00:28:28","slug":"slow-cooker-creamy-chicken-enchilada-soup","status":"publish","type":"post","link":"https:\/\/themenumaid.com\/slow-cooker-creamy-chicken-enchilada-soup\/","title":{"rendered":"Slow-Cooker Creamy Chicken Enchilada Soup"},"content":{"rendered":"\n

Nothing makes a rainy cold day feel better than a slow-cooker meal. This Creamy Chicken Enchilada Soup is full of tender white meat chicken, beans, peppers, spices, and a little cream cheese to make it silky and creamy. It’s a perfect one-pot meal!<\/em><\/strong><\/p>\n\n\n\n

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It’s that season again when slow-cooker meals<\/a> become a weekly thing in my kitchen. It’s never too far from my reach. When I’m planning my weekly menu during the winter months, I almost always try to incorporate a crockpot recipe. The best part about making meals in the slow-cooker, is the fact that you can pretty much dump everything in and set the temp. It’s always delicious and comforting and just too easy!<\/p>\n\n\n\n

Creamy Chicken Enchilada Soup<\/strong> is a meal I’ve been making since before our daughter was born. I’ve tweaked and altered the recipe (mostly depending on what I have on hand) but I always make sure I have enchilada sauce and cream cheese. It’s the best combo! Enchilada sauce is spiced with so much flavor, and cream cheese is rich and gives it a mild creamy coolness. You can also use sour cream or Greek yogurt to give it a silky finish; whichever way you choose, it’s so good!<\/p>\n\n\n\n

If I have a little extra time (and I mean like 5 minutes to slice tortillas and place them on a baking sheet) I like making corn tortilla strips to serve on top. It really drives home that enchilada flavor. They are so easy to make, super crunchy, and a little salty. We tend to eat half the pan before they even make it in our soup. <\/p>\n\n\n\n

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Don’t Have A Slow-Cooker?<\/h2>\n\n\n\n

No problem! I’ve made this recipe so many times in my big Dutch oven on the stove top. As a matter a fact, I always made it this way until I purchased my first slow-cooker. It really doesn’t require much more work, you just need to be present to cook it. \ud83d\ude09 See recipe notes for stove top method.<\/strong><\/p>\n\n\n\n

Dairy Free:<\/h2>\n\n\n\n

If you have a dairy intolerance, leave out the cream cheese all together; it will still be delicious. However, if you’re like me and have occasional sensitivities, full fat Greek yogurt may be a good option for you. Greek yogurt is processed differently and has less lactose than other dairy products. <\/p>\n\n\n\n

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