Description
This Crock Pot Green Enchilada Chicken Soup is a creamy, flavorful Mexican-inspired slow cooker recipe combining tender chicken, green enchilada sauce, white beans, and melty cheeses for a comforting and easy weeknight meal.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 can (15 oz) green enchilada sauce
- 1 can (14.5 oz) chicken broth
- 1 can (4 oz) diced green chilies
- 1/2 cup chopped onion
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 block (8 oz) cream cheese, cubed
- 1/2 cup sour cream
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup shredded Monterey Jack or pepper jack cheese
Optional Toppings
- Chopped cilantro
- Sliced avocado
- Tortilla strips or chips
- Extra shredded cheese
- Lime wedges
Instructions
- Combine Ingredients: Add the chicken, green enchilada sauce, chicken broth, diced green chilies, chopped onion, cumin, garlic powder, salt, and black pepper into your slow cooker. Stir gently to evenly combine all ingredients.
- Cook the Chicken: Cover the slow cooker with the lid and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked through.
- Shred the Chicken: Remove the chicken from the crock pot and shred it finely using two forks. Return the shredded chicken back to the slow cooker pot.
- Add Creamy Ingredients: Add the cubed cream cheese, sour cream, drained white beans, and shredded Monterey Jack cheese to the slow cooker. Stir thoroughly until everything is well combined and creamy.
- Final Cooking: Cover again and cook on low for an additional 15 to 20 minutes, or until the cream cheese and shredded cheese have fully melted and blended into the soup.
- Serve: Stir well, then ladle the soup into bowls. Serve hot topped with optional garnishes such as cilantro, avocado slices, tortilla chips, extra cheese, or a squeeze of lime juice to enhance the flavors.
Notes
- To reduce fat content, substitute with reduced-fat cream cheese and sour cream.
- The soup tends to thicken as it cools, making it even more delicious the next day.
- Adjust salt and spices according to personal preference and dietary needs.
- Use chicken thighs for more flavor and tenderness, or chicken breasts for leaner protein.
- Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 3g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg
