SLOW COOKER CREAMY CHICKEN ENCHILADA SOUP
This slow cooker cream chicken enchilada soup is so fabulous and tasty it's easily become one of our favorites. Made with just a few ingredients it can quickly become a favorite in your home too!
Servings: 8
Calories: 403kcal
Ingredients
- 4 large chicken breasts cooked and shredded
- 1 jar green chili salsa (or 1 can green enchilada sauce)
- 1 teaspoon garlic salt
- 2 cans corn, drained
- 3 cups chicken broth
- 2 cans white beans, drained
- 2 cans black beans, rinsed and drained
- 2 bricks (8 ounces) cream cheese
Instructions
- Combine all of the ingredients in a slow cooker, except for the cream cheese.
- Cook on low for 4-6 hours.
- Add the cream cheese about 30-40 minutes before serving, giving it just enough time to melt into the soup.
- Top with tortilla strips, tomatoes, shredded cheese, avocados, etc. Enjoy!
Nutrition
Calories: 403kcal | Carbohydrates: 52g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 755mg | Potassium: 1231mg | Fiber: 12g | Sugar: 5g | Vitamin A: 312IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 5mg