Crockpot Chicken Quesadilla Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.

	this recipe	typical
fat	0%	2%
dairy	13%	0%
salt	0%	0%
aromatics	5%	6%
vegetables and beans	56%	6%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

120 g	1 green bell pepper (diced)
80 g	1/2 cup finely diced yellow onion
454 g	1 pound boneless, skinless chicken thighs (or breast; I prefer thighs)
284 g	1 (10-ounce) can red enchilada sauce (10 ounces red enchilada sauce)
411 g	1 (14.5-ounce) can diced tomatoes with green chilies
865 g	2 (15.25-ounce) cans black beans (drained and rinsed)
432 g	1 (15.25-ounce) can southwestern corn (undrained (or regular sweet corn, or fire-roasted corn))
240 g	1 cup chicken stock (or chicken broth)
4 g	1-1/2 teaspoons minced garlic
227 g	1 (8-ounce) package cream cheese (full-fat, very softened)
1 g	1/2 teaspoon ground cumin
2 g	1 teaspoon paprika
6 g	1 teaspoon seasoned salt
1 g	1/4 teaspoon pepper
12 g	1-1/2 tablespoons chili powder
	Optional toppings (see note 1)
	4 to 6 flour tortillas
170 g	1-1/2 cups Colby Jack cheese

Method: 8 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I found this recipe when I was pregnant with my oldest daughter, living in a tiny studio apartment without a full kitchen. Crock pot and air fryer recipes were my go to. Six years later, in a full size house with a full size kitchen and a family of four, and i” — a cook, 5.0★

“This is a truly wonderful soup. It is so rich and thick that to be honest quesadillas are superfluous. The soup is even wonderful before adding the cream cheese, which just adds another layer of richness on it. Since I live in Europe and cannot get canned toma” — a cook, 5.0★