Chicken Enchilada Chili (Slow Cooker Option)
 
 
Author:
Recipe type: Soup
Ingredients
  • (1) 10 oz red enchilada sauce
  • (1) 14.5 oz petite diced tomatoes with green chilies
  • (1) 15 oz can chili beans in mild chili sauce
  • (1) 15 oz can black beans drained and rinsed
  • (1) 15 oz can corn, drained
  • 2 large boneless skinless chicken breasts
  • 2 cups chicken broth
  • 1 pkg (8oz) light cream cheese, soft
  • ¾ tsp paprika
  • ½ tsp groud cumin
  • 1 tsp seasoned salt
  • ¼ tsp pepper
  • 1.5 Tbs chili powder
  • Optional toppings: sour cream, shredded cheddar cheese, cilantro, avocado, fresh lime
Instructions
  1. In a large crockpot, add the enchilada sauce, undrained tomatoes, chili beans, (drained and rinsed) black beans, drained corn and uncooked chicken breasts.
  2. Add in chicken broth and seasonings. Stir well
  3. Cover and cook on high for 3-5 hours or low for 5-8 hours
  4. Remove chicken from crockpot and shred
  5. Cube cream cheese and put in crockpot. Stir well and cover for 5-10 minutes. Remove lid and whisk until the cream cheese is well blended. Stir the shredded chicken back into soup
  6. Cover and continue to cook on low until all cream cheese is melted and well blended.
  7. Serve and enjoy!
Recipe by The Gingham Apron at https://www.theginghamapron.com/chicken-enchilada-chili-slow-cooker-option/