Description
A creamy and flavorful Crock Pot Green Enchilada Chicken Soup that combines tender shredded chicken with green enchilada sauce, white beans, corn, and a blend of spices. This easy slow cooker recipe is perfect for a comforting Mexican-inspired meal, garnished with fresh cilantro, avocado, shredded cheese, and crunchy tortilla chips.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (16-ounce) jar green enchilada sauce
- 4 cups low-sodium chicken broth
- 1 (4-ounce) can diced green chiles
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup frozen corn
- 4 ounces cream cheese, softened and cubed
- 1/2 cup sour cream
- Salt and pepper to taste
Optional Garnishes
- Chopped cilantro
- Diced avocado
- Shredded cheese
- Crushed tortilla chips
Instructions
- Prepare the slow cooker: Place the boneless, skinless chicken breasts in the bottom of your crock pot. Add the green enchilada sauce, low-sodium chicken broth, diced green chiles, ground cumin, garlic powder, and onion powder on top.
- Cook the chicken: Cover the crock pot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Cook until the chicken is tender and fully cooked through.
- Shred the chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back to the crock pot.
- Add remaining ingredients: Stir in the drained and rinsed white beans, frozen corn, cubed cream cheese, and sour cream. Mix well to combine all ingredients.
- Finish cooking: Cover and cook on low for an additional 15 to 20 minutes, or until the cream cheese is fully melted and incorporated into the soup.
- Season and serve: Stir the soup well, season with salt and pepper to taste. Serve hot and garnish with chopped cilantro, diced avocado, shredded cheese, and crushed tortilla chips if desired.
Notes
- For extra heat, add diced jalapeños or use medium or hot green enchilada sauce instead of mild.
- This soup thickens as it sits, making it even better the next day as leftovers.
- You can prepare the soup in advance and refrigerate it before the final cooking step for convenience.
