Slow-Cooker Creamy Chicken Enchilada Soup
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!
Ingredients
For the soup
- 1 lb chicken breast
- 1 14.5 ounce can fire roasted tomatoes, undrained
- 1 15 ounce can mild or medium red enchilada sauce
- 1 15 ounce can low sodium white beans, drained and rinsed
- 1 15 ounce can low sodium black beans, drained and rinsed
- 1/2 cup chopped onion
- 1/2 cup chopped bell peppers, red, green, orange or combo
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken stock I use roasted chicken better than bullion base/follow instructions on back
- 4 ounces light cream cheese at room temperature substitute for 1/2 cup full fat Greek yogurt or sour cream
Corn tortilla strips (optional)
- 8 small corn tortillas, sliced in thin strips
- non-stick cooking spray
- salt
Additional toppings
- shredded cheese
- sour cream
- avocado
- cilantro
Instructions
Slow-Cooker Method
- Add all soup ingredients minus the cream cheese to a large slow-cooker. Stir to combine and cook on high for 4-5 hours or on low for 7-8. When chicken is fall apart tender, shred right in the pot or remove and shred on a plate. Place chicken back in the pot and add room temp cream cheese (or Greek yogurt or sour cream). Stir until completely melted and the soup is creamy. Serve with tortilla strips, cheese, and sour cream if desired.
For Stove Top Method
- Heat a large pot to medium heat and add 2 tablespoons olive oil. Add onions and peppers and cook about 5 minutes until softened. Add spices and cook 1 minute. Add the rest of the ingredients minus the cream cheese and turn heat to medium high. Bring to a boil and cook for 25 minutes or until chicken is cooked and can easily be shredded. Turn heat down to low and shred chicken right in the pot, or remove and shred on a plate. Place chicken back in the pot and add the cream cheese(or Greek yogurt or sour cream). Make sure the liquid is not boiling at this point. You may need to remove the pot from the burner. Stir until creamy and serve with tortilla strips, cheese, and sour cream if desired!
Corn tortilla strips
- Heat oven to 375°F. Place tortilla strips on a large rimmed baking sheet and spray generously with non-stick cooking spray. Season with salt and toss well. Make sure tortillas are in an even layer. Bake for 10 minutes then toss. Bake another 5-10 minutes until golden and crispy. Store in airtight container for up to 1 week!
Notes
Dairy Free: If you have a dairy intolerance, leave out the cream cheese and it will still be delicious. Full fat Greek yogurt however, is a great option for those with dairy sensitivities. It has less lactose than other dairy products so this may be a good option for you.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.