Ingredients
Scale
- 1 pound boneless skinless chicken breast
- 15 oz black beans drained and rinsed
- 14.5 oz fire-roasted diced tomatoes
- 10 oz homemade enchilada sauce or store-bought
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin if using store-bought sauce
- 1 teaspoon ancho chili powder if using store-bought sauce
- 1/2 teaspoon dried cilantro
- 1 cup frozen sweet corn
- 10 oz baby tomatoes halved
- 2 cups chicken broth
- 4–8 oz whipped cream cheese depending on creaminess desired
Instructions
- Place all ingredients except cream cheese into the slow cooker.
- Cover and set to cook on high for 3-4 hours or low for 6-8 hours.
- After cooking, shred the chicken in the slow cooker.
- Mix in cream cheese until fully smooth; allow it to heat on high for an additional 15-30 minutes.
- Stir again thoroughly before serving.
Notes
For added flavor, use homemade enchilada sauce if available.
Adjust the amount of cream cheese based on your desired creaminess.
This soup can be topped with fresh cilantro, cheese, or avocado for extra taste.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 85mg