Description
A comforting and creamy chicken soup made effortlessly in a crockpot, perfect for busy days.
Ingredients
Scale
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes with green chiles
- 4 cups low-sodium chicken broth
- 1–2 teaspoons salt, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 8 oz cream cheese, softened to room temperature
- 1 cup corn (frozen or canned, drained)
- 1 cup shredded cheddar or Monterey Jack (optional)
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Place onion and garlic in the bottom of the crockpot like a bed for the chicken.
- Add chicken, tomatoes with chiles, chicken broth, salt, pepper, and paprika. NO PANIC.
- Cook on LOW for 360–420 minutes or HIGH for 180–240 minutes — the chicken should shred easily with two forks.
- Remove chicken, shred it, and return it to the pot. Stir in corn. THEN fold in cream cheese until mostly smooth.
- Taste and adjust salt (and holy moly, season slowly).
Notes
If the soup is too thick, thin with extra broth or a splash of milk. For a breakfast twist, try pairing it with pastries or even serve it at midnight as a snack.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: cream cheese, chicken soup, crockpot, comfort food, easy recipe