Crockpot Chicken Enchilada Soup

This is my type of chili! More creamy than tomato-y and full of good for you stuff like corn and beans! While it is quite flavorful, it's not overly spicy. I toned it way down so my picky kids would eat it. Don't worry though, if you want it to be more spicy, I'll give you some easy ways to do that! This chicken enchilada chili is so easy thanks to the slow cooker and smells amazing cooking away throughout the day. Top it off with some grated cheese, avocado, sour cream, tortilla chips, etc. I always love lime juice on mine!

Chicken Enchilada Chili

1 1/2 lbs, 2-3 large chicken breasts

1 can black beans, drained

1 can white beans, drained

1 1/2 cups frozen corn

1 14 oz can petite diced tomatoes

1/2 can mild red enchilada sauce

1 cup chicken broth

1/2 tsp ground cumin

1 tsp seasoned salt

1 tsp garlic powder

1/4 tsp pepper

1 tsp chili powder

3/4 tsp paprika

1 8 oz pkg. cream cheese, softened

1 cup shredded cheddar or Mexican blend cheese

Directions:

Place chicken breasts in bottom of slow cooker. Add beans, corn, tomatoes, chili sauce, chicken broth and spices. Stir gently to combine. Cook on high for 3-4 hours or low for 5-6 hours. Remove chicken breasts and add softened cream cheese. Meanwhile, shred chicken. Whisk until soup is creamy and there are no lumps of cheese remaining. Stir in shredded cheese and chicken.

Top with tortilla chips, sour cream, lime juice, shredded cheese, avacado, etc!

Spicier Version:

use the entire can of enchilada sauce (can also go with a hotter flavor)

swap the diced tomatoes for a can of Rotel

still not spicy enough? try adding more chili powder

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