Description
This Crock Pot Green Enchilada Chicken Soup is a creamy and flavorful Mexican-inspired dish that is perfect for a comforting meal. Packed with tender chicken, green enchilada sauce, beans, and corn, this soup is easy to make and full of delicious ingredients.
Ingredients
Scale
For the soup:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (15-ounce) can green enchilada sauce
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup frozen corn
- 1 small yellow onion, diced
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, cubed
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese (plus more for topping)
For garnish:
- Chopped cilantro
- Sliced avocado
- Tortilla strips (optional)
Instructions
- Add the soup ingredients: Place chicken breasts, enchilada sauce, green chiles, white beans, corn, onion, chicken broth, cumin, garlic powder, salt, and pepper in the crock pot. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender. Shred the chicken and return it to the pot.
- Add cheeses: Stir in cream cheese, sour cream, and shredded cheese until melted and creamy. Cook for an additional 10–15 minutes.
- Serve: Garnish with cilantro, avocado, and tortilla strips. Enjoy hot!
Notes
- This soup reheats well and can be frozen for up to 3 months.
- For extra heat, add jalapeño or hot sauce.
- Swap white beans for black beans if desired.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 720mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
