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Crock Pot Green Enchilada Chicken Soup

This creamy and delicious Crock Pot Green Enchilada Chicken Soup is a comforting one-pot meal that's rich in flavor and easy to prepare, perfect for busy days.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless skinless chicken breasts Tender protein that shreds beautifully.
  • 2 cups green enchilada sauce The star flavor of the soup.
  • 3 cups chicken broth Forms the savory base.
  • 4 oz cream cheese Cubed or swap with Greek yogurt.
  • 1 can diced green chiles Adds mild spice.
  • 1 cup corn Optional, adds sweetness.
  • 1 cup black beans Optional, adds heartiness.
  • 1 tsp cumin Enhances flavor.
  • ½ tsp garlic powder Brings savory depth.
  • ½ tsp onion powder Balances flavors.
  • to taste Salt and pepper Essential for flavor enhancement.

Method
 

Preparation
  1. 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.
  2. Secure the lid and set the slow cooker to low for 6-7 hours or high for 3-4 hours.
  3. Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken back into the soup.
  4. Stir in the cubed cream cheese or Greek yogurt until it’s fully melted and creamy.
  5. Toss in the optional corn and black beans and let everything simmer for an additional 15 minutes.
  6. Spoon the soup into bowls and adorn it with your favorite toppings.
Serving
  1. Serve the soup in bowls and top with garnishes like avocado, cheese, or cilantro. Pair with warm tortillas or tortilla chips.
Storage
  1. 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.

Notes

For added flavor, sear the chicken before cooking. Adjust spices to taste; add more cumin or chili powder for extra heat. Use less broth for a thicker soup.