In Susie's Kitchen: Crock Pot Creamy Enchilada Soup

I've made more enchilada soups than I can count. This blog might turn into an enchilada soup blog soon enough. But today I tried a crock pot version of creamy enchilada soup and it honestly was everything I've ever dreamed of and more in an enchilada soup. And I honestly have dreamed about it before. Plus it has to be one of the easiest and cheapest meals I've made in  a long while!

Without further ado, here's the recipe!

Ingredients:

• 2 frozen chicken breasts
• 1 can of corn (don't drain!)
• 1 can of black beans, drained and rinsed
• 1 can of Rotel
• 1 package of dry ranch dressing
• 8 oz. of cream cheese (or greek yogurt if you're healthier than me)
• 1 teaspoon of cumin (I always go overboard and add a little more!)
• 1 teaspoon of onion powder (I also added a few frozen onions)
• Sour cream (optional)
• Cilantro (optional)
• Tortilla chips (optional)
• Mexican-blend cheese (optional)

Cooking Instructions:

• Put the frozen chicken breasts into the crock pot 
• Top the chicken with the Rotel, beans, corn, ranch dressing, and all of your spices
• Stir together
• Top with cream cheese
• Set the crock pot on low and cook for 6-8 hours (I cooked mine for 7)
• Stir occasionally to mix the cream cheese in
• Shred the chicken once it's finished
• Garnish with sour cream, cheese, cilantro, and crumbled tortilla chips

One of the most painless meals I've ever had. And so good!

I will say that I always add a little extra to all of my spices and seasonings to give it a little more flavor. So if it calls for a teaspoon, I almost always add another 1/4 or 1/2 tsp!

Enjoy!