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A rich and creamy slow cooker soup packed with tender chicken, black beans, corn, and plenty of melted cheese. The perfect comfort food for taco night.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Course Dinner, Soup
Cuisine American, Mexican-Inspired
Servings 6
Calories 420 kcal

Ingredients
  

  • 1.5 lbs chicken breasts, boneless skinless
  • 1 can (15oz) black beans, drained and rinsed
  • 1 can (15oz) corn kernels, drained
  • 1 can (10oz) red enchilada sauce
  • 1 can (14oz) diced tomatoes (with green chilies)
  • 1 cup chicken broth
  • 1 whole onion, chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • 4 oz cream cheese, softened and cubed
  • 1 cup cheddar cheese, shredded

Instructions
 

  • Place chicken, beans, corn, tomatoes, onion, enchilada sauce, broth, and spices in the slow cooker.
  • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  • Remove chicken, shred with two forks, and set aside.
  • Whisk softened cream cheese into the hot soup until smooth. Stir in cheddar cheese.
  • Return shredded chicken to the pot and stir. Serve with tortilla chips.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 32gFat: 20g
Keyword cheesy tortilla soup, creamy chicken soup, crockpot chicken tortilla soup, slow cooker mexican soup
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