Description
This Crock Pot Green Enchilada Chicken Soup is a comforting and flavorful slow-cooked soup featuring tender shredded chicken, creamy cheese, white beans, corn, and a zesty green enchilada sauce base. Perfect for a cozy meal, it combines mild spices with fresh lime and optional garnishes for a delicious, hassle-free dinner.
Ingredients
Scale
Chicken and Broth
- 1 ½ lbs boneless, skinless chicken breast
- 2 cups low-sodium chicken broth
Soup Base and Vegetables
- 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 and Seasonings
- 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 Garnishes
- 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
- Add Chicken: Place the boneless, skinless chicken breasts in the crock pot as the base for the soup.
- Add Ingredients: Pour in the chicken broth, green enchilada sauce, diced green chilies, drained white beans, frozen corn, and sprinkle in the ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Cook on Low: Set the crock pot to LOW heat and cook for 6 to 7 hours to allow flavors to meld and chicken to become tender.
- Alternative Cooking Time: If short on time, set the crock pot to HIGH heat and cook for 3 to 4 hours.
- Shred Chicken: Remove the chicken breasts from the crock pot and shred them using two forks until tender and evenly shredded.
- Return Chicken: Add the shredded chicken back into the crock pot and stir to combine with the soup base.
- Add Dairy: Mix in the softened cream cheese, sour cream, and shredded cheese stirring until everything is fully melted and incorporated.
- Add Lime Juice: Squeeze fresh lime juice into the soup and stir well to brighten the flavors.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and sliced jalapeños if desired. Serve hot.
Notes
- For a thicker soup, use less broth or simmer uncovered for a short time after cooking.
- Feel free to substitute chicken thighs for a juicier texture.
- Adjust spice levels by adding more jalapeños or a pinch of cayenne pepper if you like heat.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
- This recipe freezes well for up to 2 months in an airtight container.
