Slow Cooker Creamy Chicken Enchilada Soup

Serves 6, Prep Time: 5 minutes

Ingredients

• 1 can (10 ounces) red enchilada sauce
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 1 can (15 ounces) chili beans in mild chili sauce
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1.5 lbs boneless skinless chicken breasts
• 1 cup chicken stock or chicken broth
• 1 packet low sodium taco seasoning
• 1 package (8 ounce) cream cheese, softened
• Toppings: sour cream (or plain non-fat greek yogurt), shredded cheese, lime wedges, avocado, fresh cilantro, tortilla strips

Instructions

• In a large slow cooker, add enchilada sauce, undrained tomatoes and chilies, undrained chili beans, drained and rinsed black beans, drained corn, uncooked chicken breasts, chicken stock, and taco seasoning. Stir.
• Cover and cook on low for 7-8 hours or high for 3-4 hours. Chicken should shred easily with a fork.
• Remove the chicken and shred using two forks.
• Cube the cream cheese and put it in the crockpot. Stir well and cover.
• Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all cream cheese is melted.
• Serve with toppings.

Nutrition Facts

Calories 444, Fat 20 g, Pro 34 g, DV Calcium 8%