Slow Cooker Chicken Enchilada Soup Recipe
Prep Time:
10 minutes
Cook Time:
4 hours, 32 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound skinless, boneless chicken thighs
  • 1 (15-ounce) can red enchilada sauce
  • 1 (15.5-ounce) can pinto beans, drained
  • 1 (15.5-ounce) can black beans, drained
  • 1 (4-ounce) can green chiles, undrained
  • 2 ears corn, shaved
  • 4 cups chicken stock
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 8 ounces softened cream cheese
  • ½ cup shredded pepperjack cheese
  • ½ cup shredded cheddar cheese
  • Salt and pepper, to taste
Directions
  1. Heat olive oil in a small skillet over medium heat.
  2. Add onion and garlic and sauté until softened, about 2-3 minutes.
  3. Add the chicken to the slow cooker along with the onion and garlic.
  4. Add the enchilada sauce, pinto and black beans, green chiles, corn, stock, chili powder, and cumin.
  5. Stir to combine everything, cover, and cook on high for 4 hours or on low for 6 hours.
  6. Remove chicken and shred using two forks.
  7. Add cream cheese, pepperjack, and cheddar to the slow cooker. Stir the mixture until cheese is mostly melted. Some clumps may remain.
  8. Season to taste with salt and pepper.
  9. Return the chicken to the slow cooker and cover. Keep on high for another 30 minutes, or until cheese is completely melted.
  10. To serve, garnish with corn chips, avocado, and cilantro.