Crock Pot Green Enchilada Chicken Soup

Crock Pot Green Enchilada Chicken Soup 🌮🥣✨

Warm, creamy, and bursting with zesty flavor, this Crock Pot Green Enchilada Chicken Soup is the ultimate comfort meal! Packed with tender shredded chicken, green enchilada sauce, and melty cheese, it’s a hearty, no-fuss dish your whole family will love. Simply toss everything in the slow cooker, let it simmer, and come home to a bowl of pure Tex-Mex comfort.

SAVE THIS!

Ingredients:

• 1 ½ – 2 lbs boneless, skinless chicken breasts or thighs
• 1 (15 oz) can green enchilada sauce
• 1 (4 oz) can diced green chiles (optional for extra heat)
• 1 (15 oz) can corn kernels, drained
• 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
• 1 (32 oz) carton chicken broth
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp chili powder (optional)
• Salt and black pepper to taste
• 4 oz cream cheese, softened and cubed
• 1 cup shredded Monterey Jack or Mexican blend cheese
• Fresh lime juice (optional, for serving)
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips (for topping)

Instructions:

1. Load the Crock Pot:
   Place chicken breasts, enchilada sauce, diced green chiles, corn, beans, chicken broth, cumin, garlic powder, onion powder, chili powder, salt, and pepper into the slow cooker. Stir gently to combine.
2. Cook:
   Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is fully cooked and tender.
3. Shred the Chicken:
   Remove chicken breasts, shred them with two forks, and return them to the Crock Pot.
4. Make it Creamy:
   Add the cubed cream cheese and shredded cheese. Stir until melted and fully incorporated (about 10–15 minutes on Low).
5. Taste and Adjust:
   Add more salt, pepper, or lime juice if desired.
6. Serve:
   Ladle soup into bowls. Top with fresh cilantro, tortilla strips, shredded cheese, or avocado slices for extra flavor.

Tips:

• For a spicier soup, add a chopped jalapeño or use hot green enchilada sauce.
• Swap white beans for black beans for a different flavor twist.
• Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.