Crock Pot Green Enchilada Chicken Soup
A creamy, comforting slow cooker soup featuring tender chicken, green enchilada sauce, beans, and cheese, perfect for a quick and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 1x
- Method: Soup
- Cuisine: Mexican
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts
- 32 ounces chicken broth
- 10 ounces green enchilada sauce
- 4.5 ounces chopped green chiles
- 15 ounces white beans, drained and rinsed
- 1 cup corn
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 4 ounces cream cheese, softened and cubed
- Salt and pepper to taste
- Shredded cheese, avocado, sour cream, cilantro, tortilla strips (optional toppings)
Instructions
- Combine chicken breasts, chicken broth, green enchilada sauce, chopped green chiles, white beans, corn, cumin, chili powder, and garlic powder in a large slow cooker.
- Cook on high for 3-4 hours or until the chicken is tender enough to shred.
- Remove chicken and shred, then return to the slow cooker.
- Stir in softened cream cheese and cook for an additional 15 minutes, or until cream cheese is melted.
- Season with salt and pepper to taste.
- Ladle into bowls and serve with desired toppings.
Notes
For a richer soup, use chicken thighs instead of breasts. Add extra green chiles or hot sauce for more heat. Soup thickens as it cools; add a splash of broth when reheating if needed.
Nutrition
- Calories: 469
- Sugar: 20
- Sodium: 1214
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 8
- Protein: 53
- Cholesterol: 108