Ingredients:
- 7 cans black beans, drained and rinsed
- 1 1/2 (32 oz) chicken broth (reserve half for later)
- 3 cans corn, drained
- 2 tbsp minced garlic
- 1 (28 oz) can red enchilada sauce
- 2 (7 oz) cans diced and peeled green chilies
- 2 packets taco seasoning
- 2/3 large chicken breasts
- 2 (8 oz) bricks of cream cheese
Toppings:
- Tortilla strips
- Shredded cheese (cheddar, Monterey Jack, or a blend)
Instructions:
- Prepare the Ingredients:
- Drain and rinse the black beans.
- Drain the corn.
- Cut the chicken breasts into smaller pieces for even cooking.
- Slow Cooker Assembly:
- In the slow cooker, combine black beans, 1/2 of the chicken broth, corn, minced garlic, red enchilada sauce, green chilies, and taco seasoning.
- Add the chicken breast pieces to the mixture.
- Cook on High:
- Cook on high for 4 hours, allowing the flavors to meld together.
- Shred the Chicken:
- After 4 hours, remove the chicken pieces and shred them using a hand mixer or two forks.
- Add Cream Cheese:
- Return the shredded chicken to the slow cooker.
- Cut the cream cheese into cubes and stir it into the soup.
- Cook for an Additional Hour:
- Cook for an additional hour on high, stirring occasionally, until the cream cheese is fully melted and incorporated.
- Serve:
- Ladle the creamy chicken enchilada soup into bowls.
- Top and Enjoy:
- Garnish each bowl with tortilla strips and a generous sprinkle of shredded cheese.
- Optional: Customize Toppings:
- Get creative with toppings! Consider adding sliced avocados, fresh cilantro, a dollop of sour cream, or a squeeze of lime.
- Serve Warm:
- Serve the soup warm and savor the rich and comforting flavors.
Pro Tips:
- Adjust the spice level by choosing mild or hot taco seasoning and enchilada sauce.
- For a thicker soup, you can blend a portion of the soup using an immersion blender before adding the shredded chicken and cream cheese.
Enjoy your delicious and creamy chicken enchilada soup! 🥣✨
- Q: Can I use dried black beans instead of canned?
- A: Yes, but be sure to soak and cook the dried beans before adding them to the slow cooker.
- Q: Can I use chicken thighs instead of chicken breasts?
- A: Certainly! Chicken thighs work well in this recipe. Adjust the cooking time as needed.
- Q: Is it okay to use low-sodium chicken broth?
- A: Yes, you can use low-sodium chicken broth and adjust the salt content to your taste.
- Q: Can I prepare this soup ahead of time and refrigerate it overnight?
- A: Yes, you can assemble the ingredients in the slow cooker, refrigerate overnight, and then cook as directed.
- Q: How spicy is the soup with taco seasoning and green chilies?
- A: The spice level can be adjusted by choosing mild or hot taco seasoning and adjusting the amount of green chilies.
- Q: Can I freeze leftovers for later?
- A: While the soup can be frozen, the texture of the cream cheese may change. Consider making a fresh batch for the best results.
- Q: What can I use instead of tortilla strips for topping?
- A: You can use crushed tortilla chips, crispy tortilla strips, or even crumbled crackers for a similar crunchy texture.
- Q: Can I make this soup on the stovetop instead of a slow cooker?
- A: Yes, you can adapt the recipe for the stovetop. Simmer on low heat, stirring occasionally, until the flavors meld together.
- Q: What is the purpose of reserving half of the chicken broth?
- A: Reserving half of the chicken broth allows you to adjust the soup’s thickness later in the cooking process if needed.
- Q: Can I add vegetables to this soup?
- A: Absolutely! You can add diced bell peppers, tomatoes, or spinach for additional flavor and nutrition.
- Q: How long does the soup stay fresh in the refrigerator?
- A: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Q: Can I use a different type of cheese instead of cream cheese?
- A: While cream cheese adds a creamy texture, you can experiment with other cheeses like shredded Monterey Jack or cheddar.
- Q: Can I use homemade enchilada sauce?
- A: Yes, homemade enchilada sauce can be used. Adjust the quantity based on your taste preferences.
- Q: Is this soup suitable for a party or potluck?
- A: Absolutely! This soup is perfect for feeding a crowd. Consider doubling the recipe for larger gatherings.
- Q: How do I reheat the soup without the cream cheese separating?
- A: Reheat the soup gently over low to medium heat, stirring occasionally to prevent the cream cheese from separating.
Feel free to customize this creamy chicken enchilada soup to your liking, and enjoy the rich and comforting flavors! 🥣✨