Dice the onion and mince the garlic. Keep them separate from other ingredients so they cook evenly in the slow cooker.

Drain and rinse the black beans and corn. This keeps the soup from getting too watery.

Shred or cut your chicken into large chunks if desired—it will cook evenly and shred easily later.

Pro Tip: Use a sharp knife for the onion and garlic—it makes chopping faster and keeps your fingers happy!

Add the chicken breasts to the bottom of the slow cooker.

Pour in the chicken broth, diced tomatoes with green chilies, enchilada sauce, beans, and corn.

Sprinkle the onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper over the top.

Pro Tip: Layering heavier ingredients (like chicken) on the bottom helps them cook evenly and stay moist.

Cover the crockpot and cook on low for 6–7 hours or high for 3–4 hours.

Check about halfway through and give it a gentle stir to combine flavors.

Pro Tip: Resist the urge to lift the lid too often—every peek adds cooking time!

Once the chicken is fully cooked, remove it from the crockpot and place it on a cutting board.

Use two forks to shred the chicken into bite-sized pieces.

Return the shredded chicken to the soup and stir to combine.

Pro Tip: If your soup seems a little thin, let it cook uncovered for 15–20 minutes to thicken before adding the cream cheese.

Cut the cream cheese into small cubes and stir them into the hot soup until fully melted.

Mix in the shredded cheddar cheese for extra richness.

Taste and adjust seasoning if needed.

Pro Tip: Whisk continuously while adding the cream cheese to prevent lumps and get that silky texture.

Ladle the soup into bowls and top with your favorite garnishes like avocado slices, tortilla strips, chopped cilantro, or a dollop of sour cream.

Serve hot and enjoy the cozy, comforting flavors.