Slow Cooker Creamy Chicken Enchilada Soup

If you live in the west, namely northern Utah, you know that this has been a DRY winter. So dry it only snowed for Christmas and hasn't snowed since. Until today that is. And I'm loving it. Feels like Christmas all over again. And it's supposed to get back up to 60 degrees next week so no one better complain about the snow. ;)
Anyway, I thought I'd post a spicy soup recipe to warm you right up. It's creamy, smooth and has a ton of flavor. It's so easy to throw together in a crock pot and forget about it for a few hours. This recipe makes enough to feed a small army so feel free to half it if you have a small family like I do. Be sure to add plenty of cheese and tortilla chips on top for an added crunch!

Slow Cooker Creamy Chicken Enchilada Soup
Adapted from Creme de la Crumb
Servings: 8-10
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.


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