Description

This Irresistibly Creamy Crock Pot Green Enchilada Chicken Soup is a comforting and flavorful slow-cooked meal that combines tender shredded chicken with zesty green enchilada sauce, cream cheese, and a medley of spices. Enhanced with optional corn and black beans, this hearty soup is easy to prepare, making it perfect for busy days when you crave a warm homemade dinner.

Ingredients

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Main Ingredients

2 pieces boneless skinless chicken breasts
2 cups green enchilada sauce
3 cups chicken broth
4 oz cream cheese, cubed (or Greek yogurt as a tangy alternative)
1 can diced green chiles
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste

Optional Ingredients

1 cup corn
1 cup black beans

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Instructions

Combine Ingredients: Place the chicken breasts, green enchilada sauce, chicken broth, diced green chiles, cumin, garlic powder, onion powder, salt, and pepper into your crock pot. Mix gently to combine all the flavors thoroughly.
Cook the Soup: Secure the crock pot lid and set the slow cooker to low for 6-7 hours or high for 3-4 hours to allow the chicken to cook and the flavors to meld.
Shred Chicken: Once cooking is complete, remove the chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken to the soup base.
Add Cream Cheese: Stir in the cubed cream cheese or Greek yogurt until fully melted and the soup becomes irresistibly creamy.
Add Optional Ingredients: Incorporate the optional corn and black beans into the soup and let it simmer for an additional 15 minutes to warm through and blend flavors.
Serve and Garnish: Ladle the soup into bowls and garnish with your favorite toppings such as avocado, shredded cheese, or fresh cilantro for added flavor and texture.

Notes

You can substitute cream cheese with Greek yogurt for a lighter and tangier alternative.
Adjust the spice level by adding more diced green chiles or using a spicier enchilada sauce if desired.
To keep the recipe gluten-free, ensure that the enchilada sauce and broth used contain no gluten.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.