Description
This comforting Crock Pot Green Enchilada Chicken Soup combines tender chicken breasts slow-cooked with green enchilada sauce, beans, corn, and a blend of spices, finished with creamy cheese and a bright touch of lime. Perfect for an easy, flavorful weeknight dinner that requires minimal effort but delivers maximum taste.
Ingredients
Scale
Protein and Broth
- 1 ½ lbs boneless, skinless chicken breast
- 2 cups low-sodium chicken broth
Vegetables and Beans
- 1 (4 oz) can diced green chilies
- 1 (14 oz) can white beans, drained and rinsed
- 1 cup frozen corn
Seasonings
- 1 (10 oz) can green enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
Dairy and Garnish
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup shredded Monterey Jack or Mexican blend cheese
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
- Sliced jalapeños for garnish (optional)
Instructions
- Prepare the Base: Place the boneless, skinless chicken breasts in the crock pot. Add the low-sodium chicken broth, green enchilada sauce, diced green chilies, white beans, and frozen corn. Sprinkle in the ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper over the ingredients.
- Cook the Soup: Cover the crock pot and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken back to the crock pot.
- Add Creamy Ingredients: Stir in the softened cream cheese, sour cream, and shredded Monterey Jack or Mexican blend cheese until they are fully melted and well combined with the soup.
- Finish with Lime: Squeeze the juice of one lime into the soup and stir to incorporate the bright, fresh flavor.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and sliced jalapeños if desired. Serve hot and enjoy your comforting green enchilada chicken soup.
Notes
- For extra heat, add more jalapeños or a dash of cayenne pepper to the soup before cooking.
- You can substitute chicken thighs for a juicier texture if preferred.
- Use gluten-free chicken broth and enchilada sauce to make this recipe gluten-free.
- If you like a thicker soup, scoop out a small portion of beans and corn, mash them, and stir back into the soup before adding the cream cheese.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
