Slow Cooker Creamy Chicken Enchilada Soup
Adapted from Creme de la Crumb
2 boneless skinless chicken breasts
3 cups chicken broth
1 Tbsp. cumin
2 tsp. garlic powder
2 tsp. onion salt (or sub onion powder and salt)
2 cans black beans, drained and rinsed
1 can creamed corn
1 (30 oz.) can enchilada sauce
1 (14 oz.) can tomato sauce
1/3 cup water or chicken broth + 3 Tbsp. flour
1 cup sour cream
Toppings: Tomatoes, shredded cheese, tortilla chip strips, avocados, cilantro
1. Add chicken, 3 cups broth, cumin, garlic powder, onion salt, black beans, corn, enchilada sauce and tomato sauce to a slow cooker. Cover and cook on high for 3-4 hours or on low 7-8 hours.
2. About 10-15 minutes before serving, shred the chicken with 2 forks (It’s easier to remove chicken and shred on a plate.) Whisk remaining ⅓ cup chicken broth (or water) and flour in a small bowl. Add to slow cooker and stir until thickened. Stir in sour cream and serve warm with additional toppings as desired.