Crock Pot Green Enchilada Chicken Soup 🍲
Warm up with this creamy and flavorful soup that's perfect for any day!
📋 Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- 2 cups chicken broth
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1 (8 oz) block cream cheese, softened and cubed
- 1 cup heavy cream or half-and-half
- 1.5 cups shredded Monterey Jack or Pepper Jack cheese
- Salt and pepper to taste
- Tortilla strips or chips (optional)
- Diced avocado (optional)
- Fresh cilantro, chopped (optional)
- Sour cream (optional)
- Lime wedges (optional)
📝 Instructions
1. Prepare the Crock Pot: Place chicken breasts (or thighs) in the crock pot. Add chicken broth, green enchilada sauce, green chiles, onion, garlic, cumin, chili powder, and smoked paprika. Stir lightly to combine.
2. Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
3. Shred the Chicken: Remove the chicken from the crock pot and shred it with two forks. Return the shredded chicken to the pot.
4. Add Creaminess: Add the cream cheese and stir until melted and smooth. Pour in the heavy cream and add the shredded cheese. Stir until the cheese is fully melted.
5. Season: Taste the soup and adjust the seasoning with salt and pepper as needed.
6. Serve: Ladle the soup into bowls and top with your favorite toppings like tortilla strips, avocado, cilantro, or a dollop of sour cream.
A Prep Time: 15 minutes | Cooking Time: 6-7 hours | Total Time: 6-7 hours 15 minutes | Kcal: 560 | Servings: 6