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<\/p>\nLast 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.<\/p>\n
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.<\/p>\n
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<\/p>\n
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Crockpot Enchilada Soup
\nPrint
\nEasy Crockpot Chicken Enchilada Chili
\nPrep Time
\n10 mins
\nTotal Time
\n10 mins<\/p>\n
A simple and tasty creamy slow-cooked chicken enchilada chili. No cream of “x” soups needed!<\/p>\n
Course: Dinner
\nCuisine: Mexican
\nServings: 6 servings
\nCalories: 425 kcal
\nAuthor: Chelsea<\/p>\n
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Ingredients
\n1 can (10 ounces) red enchilada sauce*
\n1 can (14.5 ounces) petite diced tomatoes with green chilis**
\n1 can (15 ounces) chili beans in mild chili sauce
\n1 can (15 ounces) black beans drained and rinsed
\n1 can (15 ounces) corn drained
\n1 and 1\/2 pounds boneless skinless chicken breasts ~2-3 large breasts
\n2 cups chicken stock or chicken broth
\n1 package (8 ounces) cream cheese very soft
\nSeasonings
\n1\/2 teaspoon ground cumin
\n3\/4 teaspoon paprika
\n1 teaspoon seasoned salt
\n1\/4 teaspoon pepper
\n1 and 1\/2 tablespoons chili powder
\nToppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro<\/p>\n
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.<\/p>\n<\/div>\n<\/li>\n
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).<\/p>\n<\/div>\n<\/li>\n
Add in the chicken stock and all of the seasonings. Stir well.<\/p>\n<\/div>\n<\/li>\n
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)<\/p>\n<\/div>\n<\/li>\n
Remove the chicken from the crockpot and shred in another bowl using two forks.<\/p>\n<\/div>\n<\/li>\n
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.<\/p>\n<\/div>\n<\/li>\n