Ingredients
Method
Slow Cooker Method
- Place the chicken breasts in the bottom of a 5-quart slow cooker. Pour the chicken broth and enchilada sauce over the chicken. Add the black beans, Rotel tomatoes, corn, onion, and red bell pepper. Stir in the cumin, garlic powder, salt, and black pepper. Cover and cook on high for 3 to 4 hours or on low for 5 to 7 hours, until the chicken is tender and cooked through.
- Remove the chicken from the slow cooker and shred it using two forks or cut into bite-sized pieces. Return the shredded chicken to the pot. Add the cream cheese and shredded cheddar cheese, stirring until the cream cheese is melted and fully incorporated. Continue cooking on low for about 30 minutes, until the soup is creamy and heated through.
- Ladle the soup into bowls. Garnish with tortilla strips or crushed tortilla chips, extra cheese, a dollop of sour cream, and fresh cilantro, if desired. Serve hot.
Nutrition
Notes
For a stovetop version, sauté the onion and bell pepper in a tablespoon of olive oil in a large pot over medium heat until softened. Add all other ingredients except the chicken and cheeses. Simmer for 15 minutes, then stir in shredded rotisserie chicken and the cheeses until melted. Cook just until heated through.
To thicken the soup, use only 1/2 to 1 cup of broth and add extra cream cheese about 30 minutes before serving. The cream cheese acts as a natural thickener.
You can substitute the cream cheese with 1 can (10.5 oz) of condensed cream of chicken soup for a different texture and flavor.
For extra heat, add 1/4 teaspoon cayenne pepper or 1/2 teaspoon chili powder along with the other spices.
Store leftovers without toppings in an airtight container in the refrigerator for up to 5 days, or freeze for up to 6 months. Reheat gently on the stovetop or in the microwave.
