Crock Pot Green Enchilada Chicken Soup
This creamy and flavorful green enchilada chicken soup is a comforting dish with zesty green chilies, tender chicken, and cheesy goodness. Made in a crock pot, it’s a fuss-free meal perfect for busy days. Serve it with tortilla chips or warm cornbread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Ingredients
Scale
- 1 lb (500g) boneless, skinless chicken breasts or thighs
- 1 can (10 oz/283g) green enchilada sauce
- 1 can (4 oz/113g) diced green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt (to taste)
- 1 cup frozen corn (or canned, drained)
- 1 can (15 oz/425g) black beans, drained and rinsed
- 4 oz (113g) cream cheese, softened
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Assemble the Ingredients:
- Place the chicken breasts in the crock pot. Add green enchilada sauce, diced green chilies, chicken broth, cumin, chili powder, garlic powder, onion powder, and salt.
- Cook the Soup:
- Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender and cooked through.
- Shred the Chicken:
- Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the Creaminess:
- Stir in the softened cream cheese until fully melted and incorporated into the broth.
- Add the frozen corn, black beans, and shredded cheese. Stir to combine and let cook for an additional 10–15 minutes, or until the cheese is melted and the soup is creamy.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges, tortilla chips, or a dollop of sour cream if desired.
Notes
- For a spicier soup, use medium or hot green enchilada sauce and add diced jalapeños.
- Substitute the black beans with pinto beans or omit them if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Find it online: https://ukfinda.com/crock-pot-green-enchilada-chicken-soup/