Ingredients
- 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
Toppings
- sour cream
- green onions
- grated cheese
- avocado
- lime
- cilantro
Instructions
- 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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