Name: Slow Cooker Cheesy Chicken Enchilada Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Skinless, boneless chicken, cut in 1-inch pieces - 1 ½ pounds; Chili beans, undrained - 1 (16 ounce) can; Black beans, drained - 1 (15 ounce) can; Diced tomatoes and green chiles (such as RO*TEL®) - 1 (10 ounce) can; Red enchilada sauce - 1 (10 ounce) can; Chicken broth - 2 cups; Corn kernels - 1 cup; Chili powder - 1 ½ tablespoons; Seasoning salt - 1 teaspoon; Ground paprika - ¾ teaspoon; Ground cumin - ½ teaspoon; Ground black pepper - ¼ teaspoon; Cream cheese, softened and cubed - 1 (8 ounce) package

Ingredients for - Slow Cooker Cheesy Chicken Enchilada Soup

1. Skinless, boneless chicken, cut in 1-inch pieces 1 ½ pounds

2. Chili beans, undrained 1 (16 ounce) can

3. Black beans, drained 1 (15 ounce) can

4. Diced tomatoes and green chiles (such as RO*TEL®) 1 (10 ounce) can

5. Red enchilada sauce 1 (10 ounce) can

6. Chicken broth 2 cups

7. Corn kernels 1 cup

8. Chili powder 1 ½ tablespoons

9. Seasoning salt 1 teaspoon

10. Ground paprika ¾ teaspoon

11. Ground cumin ½ teaspoon

12. Ground black pepper ¼ teaspoon

13. Cream cheese, softened and cubed 1 (8 ounce) package

How to cook deliciously - Slow Cooker Cheesy Chicken Enchilada Soup

1 . Stage

Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.

2 . Stage

Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.

3 . Stage

Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!

4 . Stage

Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.