Chicken Chili Enchilada Soup
A comforting and hearty soup made with tender chicken, zesty enchilada sauce, and wholesome ingredients, perfect for busy weeknights or cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 yellow onion, diced
- 14 oz red enchilada sauce
- 10 oz diced tomatoes with green chilies (such as Rotel)
- 15.25 oz canned corn, rinsed and drained
- 15 oz canned black beans, rinsed and drained
- 1 oz taco seasoning
- 4 cups chicken broth
- 8 oz cream cheese, cubed
Instructions
- Dice the onion into small, even pieces.
- Sear the chicken thighs in a hot skillet with oil until browned (optional).
- Combine chicken thighs, enchilada sauce, diced tomatoes, black beans, corn, onion, and taco seasoning in the crockpot.
- Add chicken broth over the other ingredients.
- Set the crockpot to cook on low for 4-6 hours.
- Shred the chicken thighs after cooking.
- Incorporate cream cheese into the soup until melted.
- Combine shredded chicken back into the soup and cook for an additional 10 minutes.
- Serve hot with your favorite toppings.
Notes
For variations, consider vegetarian options or using different proteins. Monitor cooking times, as crockpot models vary.