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Crockpot Empire Chicken Enchilada Soup

Crockpot Enchilada Soup

Prep Time 5 minutes
Author Kim Bishop

Ingredients

  • 2 chicken breasts
  • 1 8 ounce block cream cheese, cut into cubes
  • 1 14 ounce can corn, drained
  • 1 14 ounce can petite diced tomatoes
  • 1 4 ounce can diced green chiles
  • 1 32 ounce carton chicken broth
  • 1 10 ounce can red enchilada sauce
  • The juice of one lime
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Spray crockpot with non stick cooking spray.
  2. Add in all ingredients EXCEPT cream cheese.
  3. Place lid on top and cook on low 6-8 hours.
  4. Place cubes of cream cheese in the crockpot the last 10-20 minutes of cook time stirring occasionally until melted and creamy. Adding the cream cheese at the end keeps it from curdling.

Recipe Notes

For serving: sliced avocado, non-fat Greek yogurt or sour cream, shredded cheese.