This Slow Cooker Creamy Chicken Enchilada Soup is creamy, delicious, and healthy! This is a perfect weeknight dinner option because you can throw everything in your slow cooker and you barely have to lift a finger beyond that. This is also the type of dish that tastes even better the next day because the flavors have some extra time to come together. Your family definitely won't complain about leftovers with this soup!
In your slow cooker, add the chicken, black beans, corn, onion, red enchilada sauce, chicken broth, diced tomatoes, green chilies, chili powder, cumin, oregano, paprika, garlic powder, salt, pepper, lime juice, and lime zest.
Cover and cook on low for 8 hours or on high for 4 hours.
At that time, remove the chicken from the slow cooker and shred with two forks.
Return the chicken to the slow cooker.
Add the cream cheese and let it cook for an additional 10-15 minutes until it melts.