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

Comments

Bakery style Strawberry Muffins

New recipe! Can you even believe it?! Kirsti and I decided we need to get back in the habit of sharing our favorite recipes by sharing at least one a month so here you go: I’m starting off with these scrumptious strawberry muffins. Extra large and fluffy, these muffins are bursting with strawberry bits and topped with the most delicious strawberry glaze. If you end up with extra glaze, go ahead and drizzle some extra. No judgement here :) Even if you already love the previous strawberry muffins on our blog, you need to try these- they are the only ones I'll be making from here on out. They're that good!

Get the recipe »

Chocolate Covered Cream Balls

Several years ago, I sampled a Milk Chocolate Coconut at See's Candies. It was love at first bite. Ever since then I have made a mandatory stop every time I went into the mall to get one of these delicious chocolates. I love them so much ! However, there are two things I didn't like about them. 1) I had to go to the mall to get them, and 2) they are SO expensive. I think the last time I was there I paid about 75 cents for 1 chocolate.

Get the recipe »

Healthier Chocolate Banana Muffins

I know, I know. We already have like 5 banana muffins posted on this blog. I have put off posting this recipe because of that fact, but here's the thing. While those muffins are all delicious and great in their own way, when I have ripe bananas you know I'm either making these muffins or banana bread. More often, these muffins because they are perfect for a grab and go snack or breakfast. My family LOVES these muffins! They have such a deep chocolate flavor and are so moist. What my family doesn't think about, but I love, are that these muffins are healthier than your average muffin. They are made with whole wheat flour, coconut oil, greek yogurt for extra protein, and have less sugar that most other muffins. These are best warm (they can be reheated in the microwave for 10 seconds) and those bites with melted chocolate chips are the absolute best!

Get the recipe »

Simple Yet Gourmet

Search This Blog