Crockpot Chicken Quesadilla Soup

I’ve made several versions of chicken tortilla soup before, so this had a nice, cheesier flavor making it very similar to the inside of a chicken quesadilla.

This makes about 6 servings.

NOTES No notes!

*If you want to watch the video of this being made, this recipe starts at the 10:02 mark.

Creamy, cheesy and delicious!

Ingredients

• 1 bell pepper, diced

• 1/2 cup onion, diced

• 1 pound boneless, skinless chicken thighs

• 1 (10 oz) can red enchilada sauce

• 1 (14.5 oz) can diced tomatoes with green chilies

• 2 cans black beans, drained and rinsed

• 1 (15.25 oz) can southwestern corn, undrained

• 1 cup chicken broth

• 1-2 tsp minced garlic

• 1 (8 oz) package cream cheese, very softened & cubed

• 1/2 tsp ground cumin

• 1 tsp paprika

• 1 tsp seasoned salt (I used Volcano Salt)

• 1/4 tsp black pepper

• 1-1/2 Tbsp darj chili powder

• any toppings you’d like: tortilla strips, sliced avocado, cilantro, etc.

Here’s how to make it

• Add the following to a large Crockpot: bell pepper, onion, chicken, enchilada sauce, undrained tomatoes, drained and rinsed black beans, undrained corn, chicken broth, and minced garlic.

• Add all the seasonings and stir well.

• Cover and cook on high for 3 hours or low for 5–6 hours.

• Remove chicken and shred. Set aside.

• Add cubed softened cream cheese to the Crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes, and then whisk to make sure all of it has melted and is incorporated.

• Add the shredded chicken back into the Crockpot.

• Stir, serve and top with your favorite toppings.

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