Slow Cooker Chicken Enchilada Soup (Cozy and Easy)

Name: Slow Cooker Chicken Enchilada Soup (Cozy and Easy)
Total time: 315 min
Ingredients: 1 1/2 lb (680 g) boneless skinless chicken breasts; 1 tablespoon olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 3 cups (720 ml) low-sodium chicken broth; 1 can (10 oz or 283 g) red enchilada sauce, gluten-free if needed; 1 can (14.5 oz or 411 g) fire-roasted diced tomatoes, with juices; 1 can (15 oz or 425 g) black beans, rinsed and drained; 1 1/2 cups (240 g) corn kernels, frozen or canned; 1 can (4 oz or 113 g) diced green chiles; 2 tablespoons masa harina; 4 oz (115 g) cream cheese, softened and cubed; 1 lime, cut into wedges; 1/3 cup chopped fresh cilantro; 1 cup crushed corn tortilla chips; 1/2 cup shredded Monterey Jack or cheddar cheese; 1 avocado, diced

myhomemaderecipe.com

Make Slow Cooker Chicken Enchilada Soup with tender shredded chicken, beans, corn, red enchilada sauce, and a creamy finish. A cozy dump-and-cook dinner…

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