Slow Cooker Recipe: Cheesy Chicken Enchilada Soup

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Late night? Got a slow cooker? Don’t want to have to worry about lunch or dinner tomorrow? Try my super easy (super cheesy!) Chicken Enchilada Soup. January is National Slow Cooker Month, after all!

Be forewarned – this recipe is not for those that are all about organic and fresh. This is for those that are all about lots of flavor with the absolute smallest amount of effort.

Ingredients: Cheesy Chicken Enchilada Soup

  • 4 boneless, skinless chicken breasts
  • 2 cans of Ro-Tel
  • 1 can of corn
  • 1 can of red enchilada sauce
  • 6 cups of chicken stock
  • 8 oz. of cream cheese
  • 8 oz. of shredded Mexican blend cheese

Directions:

  1. Place all ingredients in slow cooker with the exception of the cheeses.
  2. Cook on high for 4 hours. (or on low for 6 hours)
  3. After the initial cooking time, stir the ingredients.
  4. The chicken should be falling apart. A couple of stirs and it will shred itself throughout the soup.
  5. Add the cream cheese and cheddar cheese. Cook an additional 30 minutes.
  6. Stir well. Serve and enjoy!

This recipe yields A LOT! It keeps well in the refrigerator (in a sealed container) for 3-5 days. I like to serve it with crushed lime tortilla chips on top for a bit of crunch and an extra burst of flavor.

I usually make this recipe overnight and finish it off in the morning so it’s ready to pop into a lunch container for later that day. Or, you could set it in the slow cooker in the morning and finish it up for dinner! The possibilities are endless!

Enjoy, lovelies!!

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Jennifer is the lucky mother of three boys, Dean (3) and Dante (2) (yup, back to back), and Diego (2 months). So life normally resembles either a crazed, juice-fueled dance party, or a giggle powered wrestling match. When she is not prowling around the house like a t-rex she teaches high school AP Social Studies, coaches UIL and is a self proclaimed "fit-ish mom" (translation: food is heaven, but the gym is therapy.) She grew up in Edinburg, and is a graduate of Florida State University with a degree in Political Science and Theater. After college, she bounced to Los Angeles where she began acting, print modeling, and worked for a high profile mortuary. After about 5 years she came back to her roots in the RGV, met her incredibly sweet husband, and the rest, as they say, is history.

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