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Crockpot Mexican Chicken Soup

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Kierste Wade | Old Salt Farm


  • 1 pound boneless, skinless chicken breast (2-3 large breasts)
  • 1-10 oz. can red enchilada sauce
  • 1-10.5 oz. can diced tomatoes with green chiles
  • 2-15 oz. cans black beans, rinsed and drained
  • 1-15 oz. can corn
  • 1 1/4 cups chicken broth
  • 1 green bell pepper, diced
  • 1/2 cup onion, diced
  • 2 tsp. minced garlic
  • 1-8 oz. package cream cheese, softened
  • 1/2 teaspoons ground cumin
  • 1 teaspoons paprika
  • 2 tablepoons chili powder
  • salt & pepper


  • sour cream
  • green onions
  • grated cheese
  • avocado
  • lime
  • cilantro


  • Place the chicken breasts, onion, green pepper, enchilada sauce, undrained tomatoes, and rinsed/drained black beans, undrained corn, chicken stock, and minced garlic into a large crockpot. Add all the seasonings, stir, and cover. Cook on high for 3-5 hours (a little longer if using frozen chicken breasts--that's what I use!), or low for 5-8 hours, or until the the chicken will shred easily with a fork. Once the chicken is tender, remove it from the crockpot and place in a large bowl, then use two forks to shred it.
  • Soften the cream cheese--it should be very soft--and cut into cubes.  Place them inside the crockpot and stir well. Put the cover back on and let it melt for a few minutes, then open it again and use a whisk to thoroughly combine the cream cheese with the other ingredients.  
  • Add the chicken back into to the crockpot, stir, put the cover back on, and cook on high until all the cream cheese is melted--usually around 20 minutes or so.  Whisk again! 
  • While you're waiting for the cream cheese to melt, it's a great time to make the quesadillas and get all the toppings ready.  
  • Serve the soup into bowls, and top with your favorite ingredients--cilantro, lime, green onion, cheese, guacamole, and sour cream.  Instead of a quesadilla, you can do tortilla strips if you prefer.  
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