Description
A delicious and easy-to-make Crock Pot Green Enchilada Chicken Soup that is perfect for busy weeknights.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups green enchilada sauce (store-bought or homemade)
- 1 cup low-sodium chicken broth
- 1 cup canned corn kernels, drained
- 1 cup canned white beans, rinsed and drained
- 1 medium onion, finely chopped
- 1 cup diced green chilies (choose mild or hot)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1 tablespoon fresh lime juice
- Fresh cilantro, chopped (for garnish)
- Tortilla strips or chips (for garnish)
- Shredded Monterey Jack or cheddar cheese (optional)
Instructions
- Begin by placing the chicken breasts at the bottom of your crock pot. Pour in the green enchilada sauce and chicken broth. Add corn, white beans, onion, green chilies, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Stir gently to distribute the seasonings without breaking up the chicken.
- Cover and cook on low for 6–7 hours or high for 3–4 hours. Cooking slowly allows the chicken to become tender enough to shred easily and lets the spices blend with the sauce.
- Once the cooking time is complete, remove the chicken from the crock pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot, stirring it into the broth.
- Cut the cream cheese into small cubes and add them to the soup along with the heavy cream. Stir until the cream cheese has melted completely and the soup has a smooth, creamy texture. If necessary, turn the crock pot to high and cook for an additional 15 minutes to help the cream cheese blend fully.
- Stir in fresh lime juice just before serving to brighten the flavors. Taste the soup and adjust the seasoning if needed.
- Ladle the soup into bowls and top with fresh cilantro, tortilla strips, and shredded cheese if desired. Serve immediately while hot.
Notes
- Choose quality ingredients for the best flavor.
- If you prefer a milder soup, use mild green chilies.
- To increase nutrition, stir in chopped spinach, diced zucchini, or bell peppers during the last 30 minutes of cooking.
- Store leftovers in the refrigerator for up to four days or freeze for up to two months.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg