Easy Chicken Enchilada Soup (Slow Cooker + Stovetop!)
Creamy chicken enchilada soup w/ cream cheese (no cream), beans, zucchini and veggies. A 1-pot dinner that’s stovetop or slow cooker friendly!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at realfoodwholelife.com.
Cooking tools:
- Slow cooker
- Immersion blender
- Blender
- Dutch oven
- Pot
- Stove
- Chef's knife
- Cutting board
- Fork
- Whisk
- Ladle
- Mixing bowl
- Serving bowl
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Spoon
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, small diced
- 1 red bell pepper, ½-inch diced
- 1 medium zucchini, ½-inch diced
- 1 teaspoon kosher salt, divided
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- ¼ teaspoon mild chili powder
- 1 15-ounc can of kidney beans, drained and rinsed
- 1 15-ounce can of pinto beans, drained and rinsed
- 1 15-ounce can of fire-roasted diced tomatoes
- 2 cups mild red enchilada sauce
- 3 cups low-sodium chicken broth
- 1½ pounds boneless, skinless chicken breasts or thighs
- 4 tablespoons cream cheese (about 2 ounces)
- 2 tablespoons lime juice (from about 1 lime)
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