Description
This Crock Pot Green Enchilada Chicken Soup is a creamy, flavorful dish perfect for a cozy night in. With tender chicken, green enchilada sauce, and a hint of spice, this soup is sure to become a family favorite.
Ingredients
Scale
Chicken Soup:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (15-ounce) can green enchilada sauce
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup frozen corn
- 1/2 cup diced yellow onion
- 3 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1 (8-ounce) block cream cheese, cubed
- 1/2 cup sour cream
- Chopped fresh cilantro and shredded Monterey Jack cheese for garnish
Instructions
- Prepare the Soup: Place chicken breasts in the crock pot and add enchilada sauce, green chiles, white beans, corn, onion, chicken broth, cumin, garlic powder, onion powder, salt, and pepper.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender.
- Shred Chicken: Remove chicken, shred it, then return it to the pot.
- Add Creaminess: Stir in cream cheese and sour cream until melted and smooth.
- Finish: Cook on high for 10–15 minutes. Serve hot, garnished with cheese and cilantro.
Notes
- For a spicier kick, use hot green enchilada sauce or add diced jalapeño.
- This soup is also delicious with rotisserie chicken—just adjust the initial cook time.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
