why make this recipe
Irresistibly Creamy Crock Pot Green Enchilada Chicken Soup is a comforting bowl of deliciousness that combines rich flavors and easy cooking. It’s perfect for busy days when you want a warm meal waiting for you when you get home. This soup is not only creamy but also packed with protein from the chicken and can be customized with optional ingredients like corn and black beans. It’s a great one-pot meal that everyone in the family will love.
how to make Irresistibly Creamy Crock Pot Green Enchilada Chicken Soup
Ingredients
- 2 pieces boneless skinless chicken breasts (tender protein that shreds beautifully for the soup)
- 2 cups green enchilada sauce (the star flavor that makes the soup truly special)
- 3 cups chicken broth (forms the savory base, enriching every spoonful)
- 4 oz cream cheese (cubed or swap with Greek yogurt for a tangy alternative)
- 1 can diced green chiles (adds just the right amount of mild spice)
- 1 cup corn (optional, adds sweetness)
- 1 cup black beans (optional, adds heartiness and nutrition)
- 1 tsp cumin (enhances flavor with its warm, earthy notes)
- ½ tsp garlic powder (brings a subtle, savory depth)
- ½ tsp onion powder (balances the flavors perfectly)
- Salt and pepper (to taste, essential for enhancing all the delicious flavors)
Directions
- Place the chicken breasts, green enchilada sauce, chicken broth, diced green chiles, cumin, garlic powder, onion powder, salt, and pepper in your crock pot. Mix them gently to combine.
- Secure the lid and set the slow cooker to low for 6-7 hours or high for 3-4 hours.
- Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken back into the delicious soup.
- Stir in the cubed cream cheese or Greek yogurt until it’s fully melted and creamy.
- Toss in the optional corn and black beans and let everything simmer for an additional 15 minutes.
- Spoon the soup into bowls and adorn it with your favorite toppings like avocado, cheese, or fresh cilantro.
how to serve Irresistibly Creamy Crock Pot Green Enchilada Chicken Soup
Serve this flavorful soup in bowls and top it with fresh garnishes like sliced avocado, shredded cheese, or chopped cilantro. You can pair it with warm tortillas or tortilla chips for added crunch. This soup is great for lunch or dinner and can even be used as a filling for tacos or burritos.
how to store Irresistibly Creamy Crock Pot Green Enchilada Chicken Soup
To store leftovers, let the soup cool down to room temperature. Then, transfer it into an airtight container and keep it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it in freezer-safe containers for up to 2-3 months. Just thaw it in the fridge overnight before reheating.
tips to make Irresistibly Creamy Crock Pot Green Enchilada Chicken Soup
- For added flavor, sear the chicken breasts in a skillet before adding them to the crock pot.
- Feel free to adjust the spices to your taste; you can add more cumin or chili powder for extra heat.
- If you want a thicker soup, use less broth or add more cream cheese.
variation
You can easily make this soup vegetarian by swapping the chicken with chickpeas or tofu and using vegetable broth instead of chicken broth. You can also add other vegetables like bell peppers or zucchini for more nutrition.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just make sure to cook on high for about 5-6 hours instead of low.
Can I make this soup on the stovetop instead?
Yes, you can. Just cook all the ingredients in a large pot over medium heat, bringing it to a boil before reducing to a simmer for about 30 minutes.
Can I add more vegetables?
Absolutely! You can add any vegetables you like, such as spinach, diced tomatoes, or even some jalapeños for extra spice.
Crock Pot Green Enchilada Chicken Soup
Ingredients
Method
- Place the chicken breasts, green enchilada sauce, chicken broth, diced green chiles, cumin, garlic powder, onion powder, salt, and pepper in your crock pot. Mix gently to combine.
- Secure the lid and set the slow cooker to low for 6-7 hours or high for 3-4 hours.
- Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken back into the soup.
- Stir in the cubed cream cheese or Greek yogurt until it’s fully melted and creamy.
- Toss in the optional corn and black beans and let everything simmer for an additional 15 minutes.
- Spoon the soup into bowls and adorn it with your favorite toppings.
- Serve the soup in bowls and top with garnishes like avocado, cheese, or cilantro. Pair with warm tortillas or tortilla chips.
- To store leftovers, let the soup cool down, transfer it into an airtight container, and keep it in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months.