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In the realm of comforting meals, few dishes can rival the warmth and satisfaction of a creamy chicken corn enchilada soup. This delightful dish not only serves as a hearty meal but also encapsulates the essence of home-cooked comfort food. Perfect for busy weeknights or cozy weekends, this crockpot recipe simplifies your dinner preparation while delivering rich flavors and creamy textures. With tender chicken, sweet corn, and a blend of spices, this soup is a wholesome way to bring family and friends together around the dinner table.

Crockpot Chicken Corn Enchilada Soup

Indulge in the comfort of creamy chicken corn enchilada soup, a perfect blend of tender chicken, sweet corn, and spices simmered to perfection in a crockpot. This hearty, satisfying dish is an easy go-to for busy weeknights or cozy gatherings. With a rich, creamy broth made from cream cheese and cheddar, each bowl is a delightful experience that invites family and friends to the dinner table. Discover the step-by-step preparation and enjoy a wholesome meal that warms the soul.
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (15 oz) corn, drained

1 can (10 oz) enchilada sauce (choose red or green based on your preference)

1 can (14.5 oz) diced tomatoes with green chilies (fire-roasted varieties add a lovely depth of flavor)

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup chicken broth

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

Salt and freshly ground black pepper, to taste

1 cup cream cheese (8 oz), cut into cubes

1 cup shredded cheddar cheese

Fresh cilantro leaves, for garnish

Tortilla strips or chips, for serving

Instructions
 

Prep the Chicken: Begin by placing the boneless, skinless chicken breasts at the bottom of the crockpot. This allows them to cook evenly and maintain moisture throughout the cooking process.

    Add Vegetables and Sauces: In a separate mixing bowl, combine the drained corn, chopped onion, minced garlic, enchilada sauce, diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, and a generous pinch of salt and pepper. Stir the mixture thoroughly until all ingredients are well integrated.

      Combine in Crockpot: Carefully pour the prepared vegetable and sauce mixture over the chicken in the crockpot. Ensure that the chicken breasts are fully covered with the sauce to impart flavor and keep them juicy as they cook.

        Cook: Secure the lid on the crockpot and set the heat to low for 6-7 hours or high for 3-4 hours. The chicken should be fully cooked and easily shred with a fork when done.

          Shred the Chicken: Once the cooking time is complete, remove the chicken from the crockpot. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the soup, stirring gently to combine.

            Creamy Addition: Take the cubed cream cheese and add it to the hot soup. Stir continuously until the cream cheese is fully melted and incorporated, resulting in a rich and creamy texture.

              Final Touches: Mix in the shredded cheddar cheese until it melts into the soup. Taste the soup and adjust the seasoning with additional salt or pepper if desired.

                Serve: Ladle the delicious soup into bowls, garnishing each serving with fresh cilantro. For a delightful crunch, finish with a sprinkle of tortilla strips or chips on top.

                  Prep Time: 15 mins | Total Time: 7 hrs | Servings: 6