Description
A comforting and flavorful Crock Pot Green Enchilada Chicken Soup combining tender shredded chicken, creamy cheeses, and a blend of spices for a deliciously easy slow-cooked meal.
Ingredients
Scale
Chicken and Broth
- 1 ½ lbs boneless, skinless chicken breast
- 2 cups low-sodium chicken broth
Sauces and Canned Ingredients
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chilies
- 1 (14 oz) can white beans, drained and rinsed
- 1 cup frozen corn
Spices
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
Dairy and Finishing Ingredients
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup shredded Monterey Jack or Mexican blend cheese
- Juice of 1 lime
- Fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts into the crock pot, creating the base of your soup.
- Add liquids and seasonings: Pour in the chicken broth, green enchilada sauce, diced green chilies, white beans, and frozen corn. Season everything with cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper to infuse the soup with rich flavor.
- Cook on low heat: Set your crock pot to LOW and allow the ingredients to cook gently for 6 to 7 hours for tender, flavorful chicken.
- Or cook on high heat: Alternatively, set the crock pot to HIGH and cook for 3 to 4 hours if you need a quicker meal.
- Shred the chicken: Once cooked, remove the chicken breasts from the crock pot and shred them finely using two forks.
- Return shredded chicken to pot: Add the shredded chicken back into the crock pot and stir to combine with the soup base.
- Add creamy ingredients: Stir in the softened cream cheese, sour cream, and shredded Monterey Jack or Mexican blend cheese until fully melted and the soup is creamy and smooth.
- Finish with lime juice: Add fresh lime juice to brighten the flavors and stir well.
- Serve: Ladle the hot soup into bowls and garnish with fresh cilantro and sliced jalapeños if desired for an extra kick.
Notes
- For a spicier soup, add more diced jalapeños or a dash of hot sauce.
- You can substitute chicken thighs for a juicier texture.
- Serve with tortilla chips or warm corn tortillas for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or microwave to preserve creaminess.
