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Slow Cooker Creamy Chicken enchilada soup
Ingredients:
7 cans black beans
1 1/2 32oz chicken broth (save the half for after it is done)
3 cans of corn
2 tablespoon minced garlic
1 28oz can of red enchilada sauce
2 7oz can of green chilies (diced and peeled)
2 packet of taco seasoning
2/3 large chicken breast
2 8oz brick of cream cheese you’ll add this once the chicken is shredded after cooking
Instructions:
Throw it all together in crock pot and cook it for 4 hours on high pull chicken out and shred with hand mixer And put back in and add cream cheese then cook another hour and stir while the cream cheese melt
Top it with tortilla strips! And shredded cheese!
(If you like tomatoes you can add one can of fire roasted tomatoes! I’m not a big tomato person.)
Question: How much chicken broth? 1 whole container?
Answer: I end up using two 32oz bottles of it in the end.
Question: Does this freeze well?
Answer: I’ve never froze it to be honest, but it has dairy in it with the cream cheese so I’m going to say no.
Question: Can I substitute another bean for black beans?
Answer: of course!
Crock pot Chicken Enchilada Casserole
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