Recipe for Slow Cooker Cream Cheese Chicken Enchilada Soup

Recipe for Slow Cooker Cream Cheese Chicken Enchilada Soup

Makes 8-10 servings (you can easily halve this recipe)

Ingredients

  • 2 (14.5 oz) cans diced tomatoes, not drained
  • 2 (4 oz) cans diced green chiles
  • 2 (8 oz) cans of tomato sauce
  • 1 or 2 (14 oz) cans black beans (rinsed and drained)
  • 2 lbs boneless, skinless chicken thighs (you could probably have success with chicken breasts on this recipe, since they'll be submerged in liquid and that should keep them moist)
  • 1 Tbsp dehydrated chopped onion
  • 1 Tbsp minced garlic
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup enchilada sauce (hot, medium or mild)
  • 8 oz cream cheese
Read the whole recipe on 365 Days of Slow Cooking