This appears to be a recipe for a Creamy Chicken Enchilada Soup made in a slow cooker. Here are the ingredients and instructions based on the image:
Creamy Slow Cooker Chicken Enchilada Soup
Ingredients:
- Protein: 2-3 boneless, skinless chicken breasts
- Broth: 1 carton of Swanson Chicken Broth (or similar brand)
- Sauce: 1 can of Old El Paso Green Enchilada Sauce (or similar brand)
- Vegetables:
- 1 can of Bush’s Black Beans
- 1 can of Del Monte Whole Kernel Corn (drained)
- 1 can of Del Monte “Mexi-Corn” (Whole Kernel Corn with Red & Green Peppers – This is the green-labeled can next to the regular corn)
- Dairy:
- 1 block of Philadelphia Cream Cheese
- Shredded cheddar cheese (for serving)
- Seasonings:
- Salt
- Black pepper
- Garlic powder
- Onion powder
- (Optional but recommended: Cumin and Chili Powder)
Instructions:
- Combine: Place the chicken breasts in the bottom of a slow cooker.
- Add Ingredients: Pour in the chicken broth and green enchilada sauce. Add the black beans, regular corn, and “Mexi-Corn” (all drained).
- Season: Add your seasonings (salt, pepper, garlic powder, onion powder, plus cumin and chili powder if using) over the top.
- Cook: Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and very tender.
- Shred: Remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot.
- Add Cream Cheese: Cut the block of cream cheese into smaller cubes and add them to the hot soup. Stir well until the cream cheese is completely melted and incorporated, creating a creamy texture.
- Serve: Ladle the soup into bowls and top with shredded cheddar cheese. Enjoy!