Description
Cozy Crock Pot green enchilada chicken soup is a creamy, zesty, and comforting slow cooker meal made with shredded chicken, green chiles, enchilada sauce, and warm spices. It’s easy to prepare and packed with Southwestern flavor.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1 (15 oz) can green enchilada sauce
- 3 cups chicken broth
- 1 (4 oz) can diced green chiles
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz cream cheese or 1/2 cup heavy cream
- 1 cup shredded Monterey Jack or Pepper Jack cheese (optional)
- 1 tbsp lime juice
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Place chicken, enchilada sauce, broth, green chiles, onion, garlic, cumin, chili powder, salt, and pepper into the Crock Pot. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Remove chicken, shred it with two forks, and return to the pot.
- Stir in cream cheese or heavy cream until melted and smooth.
- Add shredded cheese if using, and stir until melted. Stir in lime juice.
- Ladle into bowls and top with cilantro, avocado, tortilla chips, or other toppings if desired.
Notes
- Add canned corn or black beans for extra texture.
- Use rotisserie chicken to cut down cook time—add in the last hour.
- For more heat, use hot enchilada sauce or add jalapeño slices.
- Make it dairy-free by omitting cream and cheese or using unsweetened almond milk.
- Thicken with a cornstarch slurry or simmer uncovered after adding cream.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 95mg
