Description
Crock Pot green enchilada chicken soup is a cozy, flavor-packed meal made with tender shredded chicken, green enchilada sauce, beans, and spices—all simmered to perfection in a creamy broth. It’s a simple dump-and-go slow cooker recipe that’s perfect for busy weeknights or meal prep.
Ingredients
Chicken and Broth
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 3 cups chicken broth
Vegetables and Beans
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can white beans (drained and rinsed)
- 1 cup frozen corn
- 1 small onion, diced
- 2 garlic cloves, minced
Spices and Sauces
- 1 (15-ounce) can green enchilada sauce
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Dairy and Garnishes
- 4 ounces cream cheese, cubed
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack or pepper jack cheese
- Chopped cilantro, avocado slices, and tortilla strips for garnish (optional)
Instructions
- Combine Ingredients: Add chicken, green enchilada sauce, diced green chiles, white beans, frozen corn, diced onion, minced garlic, cumin, chili powder, and chicken broth to the Crock Pot.
- Cook the Soup: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through and tender.
- Shred Chicken: Remove the chicken from the slow cooker, shred it with two forks, and then return the shredded chicken back to the slow cooker.
- Add Creamy Ingredients: Stir in the cubed cream cheese, sour cream, and shredded cheese until all are melted and the soup is creamy.
- Final Simmer: Let the soup cook on low for another 10–15 minutes to meld the flavors together.
- Season and Serve: Taste and season with salt and pepper as needed. Serve the soup hot, topped with chopped cilantro, avocado slices, and crispy tortilla strips if desired.
Notes
- Use rotisserie chicken to cut down on cook time.
- Swap white beans for black beans or pinto beans.
- For a lighter version, use reduced-fat cream cheese and Greek yogurt instead of sour cream.
