Ingredients
Scale
- 1 pound boneless skinless chicken breast
- 15 oz black beans drained and rinsed
- 14.5 oz fire-roasted diced tomatoes
- 10 oz homemade enchilada sauce or store-bought
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin if using store-bought sauce
- 1 teaspoon ancho chili powder if using store-bought sauce
- 1/2 teaspoon dried cilantro
- 1 cup frozen sweet corn
- 10 oz baby tomatoes halved
- 2 cups chicken broth
- 4–8 oz whipped cream cheese depending on creaminess desired
Instructions
- Add all ingredients except cream cheese to the slow cooker.
- Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Shred the chicken in the slow cooker.
- Stir in cream cheese until smooth and let it heat through on high for another 15-30 minutes.
- Stir again well to combine before serving.
Notes
Adjust cream cheese amount based on your desired creaminess.
Serve with tortilla chips or fresh cilantro for added flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg