Crockpot Enchilada Chili
Last night we put Cole on a plane (his first solo trip) back to Ohio to see friends. I know he is going to come home all bummed out and wanting to move back. I dread it.
We had a cold front blow through and things got chilly (apparently January temps) down here in the south. So you know what that means… crockpot soup.
Andy and I took the dogs our for a hike but before we left I threw all it the crockpot and it smelled so good when we got home
Crockpot Enchilada Soup
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Easy Crockpot Chicken Enchilada Chili
Prep Time
10 mins
Total Time
10 mins
A simple and tasty creamy slow-cooked chicken enchilada chili. No cream of “x” soups needed!
Course: Dinner
Cuisine: Mexican
Servings: 6 servings
Calories: 425 kcal
Author: Chelsea
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Ingredients
1 can (10 ounces) red enchilada sauce*
1 can (14.5 ounces) petite diced tomatoes with green chilis**
1 can (15 ounces) chili beans in mild chili sauce
1 can (15 ounces) black beans drained and rinsed
1 can (15 ounces) corn drained
1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
2 cups chicken stock or chicken broth
1 package (8 ounces) cream cheese very soft
Seasonings
1/2 teaspoon ground cumin
3/4 teaspoon paprika
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 and 1/2 tablespoons chili powder
Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro
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In a large crockpot (I use a 6 quart crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.
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I like to cut each chicken breasts into 2-3 pieces after removing the fat only if I’m cooking this on high (cooks faster/more evenly in my crockpot).
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Add in the chicken stock and all of the seasonings. Stir well.
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Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)
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Remove the chicken from the crockpot and shred in another bowl using two forks.
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Meanwhile, cube the cream cheese into small cubes (it should be very softened — melt in microwave) and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.
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Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.
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Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired. If you only do one topping, to me, cheddar cheese is a MUST!
Recipe found here
About The Author
elisa
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