Description

Tender shredded chicken thighs, black beans, corn, and red enchilada sauce cook together in the slow cooker. Cream cheese stirred in at the end gives this easy soup its creamy finish.

Ingredients

4 boneless, skinless chicken thighs, thawed
1 medium onion, diced
1 (15-ounce) can corn, drained
1 (15-ounce) can black beans, drained
1 (15-ounce) can diced tomatoes with green chiles, undrained
15 ounces red enchilada sauce
32 ounces chicken broth or chicken bone broth (4 cups)
1 teaspoon ground cumin
1 teaspoon salt, or to taste
4 ounces cream cheese, cut into small cubes
1/4 cup chopped fresh cilantro

Optional toppings:
Shredded cheese, sour cream, tortilla chips or strips, avocado, extra cilantro, jalapeños, and lime wedges.

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Instructions

Place the chicken thighs in the bottom of a 6-quart slow cooker.
Add the diced onion, drained corn, drained black beans, and undrained tomatoes with green chiles, in that order.
Pour in the enchilada sauce and chicken broth. Add the cumin and salt. Gently stir the ingredients above the chicken to distribute the seasonings.
Cover and cook on HIGH for approximately 2–3 hours or LOW for about 4 hours, until the chicken reaches 165°F in the thickest part and is tender enough to shred. Continue cooking if needed.
Transfer the fully cooked chicken to a plate or bowl. Shred with two forks and return it to the slow cooker.
Stir in the cubed cream cheese and cilantro. Cover and continue cooking for approximately 30 minutes, or until the cream cheese melts. Stir thoroughly until incorporated.
Taste and adjust the seasoning. Ladle into bowls and serve with your favorite toppings.

Notes

Cooking time: Allow approximately 30 minutes for the cream cheese to melt after the chicken is fully cooked. Slow cookers vary; use a thermometer and check tenderness.

Cream cheese: Cut into small cubes. If small pieces remain after heating, press them against the side of the crock with a spoon and stir well.

Heat level: Choose mild enchilada sauce and mild tomatoes with green chiles for a milder soup.

Salt: The amount needed varies with your broth and sauce. Start with less if using salty ingredients and adjust after the chicken is cooked.

Gluten-free: Verify that the enchilada sauce, broth, seasonings, and toppings are gluten-free.

Storage: Refrigerate promptly in shallow, airtight containers for up to 3 days.

Reheating: Reheat on the stovetop or in the microwave to 165°F, stirring as needed. Add broth if the soup has thickened.

Freezing: For best texture, freeze before adding cream cheese for up to 3 months. Thaw in the refrigerator, reheat on the stovetop, and add cream cheese in proportion to the amount of soup.

Prep Time: 10
Cook Time: 180
Category: soup
Method: slow cooker
Cuisine: Mexican