Slow cooker recipes are so fitting for the drudgery of winter. All day long, you’re surrounded by the comforting anticipation of a warm, cozy dinner. That’s exactly what you get with this chicken enchilada soup. When you mix the spices with the beans, corn, peppers, onion, and chicken, you get a hearty, flavorful dish that’ll warm you from your head to your toes.
- Yield: Serves 6
- Prep Time: 10 minutes
- Cook Time: 4 hours on High or 6 hours on Low
- 1 (10-ounce) can red enchilada sauce
- 1 (14.5-ounce) can Ro-Tel diced tomatoes with green chiles
- 1 (15-ounce) can chili beans in mild chili sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 1½ cups frozen corn kernels
- ½ red bell pepper, seeded and diced
- ½ green bell pepper, seeded and diced
- ½ cup diced onion
- 1 pound boneless, skinless chicken breasts, cubed
- ½ teaspoon ground cumin
- ¾ teaspoon paprika
- 1½ tablespoons chili powder
- 2 cups low-sodium chicken broth
- 1 (8-ounce) package cream cheese, at room temperature
- Kosher salt and freshly ground black pepper
- Fresh cilantro and lime wedges, for garnish
- In a 6-quart slow cooker, combine the enchilada sauce, tomatoes with chiles, chili beans, black beans, frozen corn, bell peppers, onion, and chicken. Sprinkle the cumin, paprika, and chili powder over everything. Stir to combine and add the broth.
- Cover and cook on High for 4 hours or on Low for 6 hours.
- Add the cream cheese, stir well, and cover. Let sit for a few minutes, then, using a large spoon, briskly stir the cream cheese to melt and combine. Season with salt and black pepper.
- Cover and cook on High until the cream cheese has completely melted, about 10 minutes.
- Ladle into bowls and garnish with fresh cilantro and lime wedges.