Description
This Crock Pot Green Enchilada Chicken Soup is a comforting and flavorful slow-cooked dish combining tender chicken breasts with green enchilada sauce, white beans, corn, and a blend of spices. Cream cheese, sour cream, and shredded cheese enrich the soup, while fresh lime juice and optional cilantro and jalapeños add a bright finishing touch. Perfect for an easy weeknight meal, it serves six with a satisfying and creamy texture.
Ingredients
Scale
Protein and Broth
- 1 ½ lbs boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
Sauce and Vegetables
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chilies
- 1 (14 oz) can white beans, drained and rinsed
- 1 cup frozen corn
Spices
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
Dairy and Garnishes
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup shredded Monterey Jack or Mexican blend cheese
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
- Sliced jalapeños for garnish (optional)
Instructions
- Prepare the crock pot: Place the boneless, skinless chicken breasts into the crock pot, laying them flat to ensure even cooking.
- Add liquids and vegetables: Pour in the low-sodium chicken broth, green enchilada sauce, diced green chilies, drained white beans, and frozen corn into the crock pot with the chicken. Mix in all the seasonings: ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper to evenly distribute the flavors.
- Cook on low: Set the crock pot to the LOW setting and cook for 6 to 7 hours or until the chicken is tender and cooked through.
- Alternative high setting: Alternatively, if short on time, cook on the HIGH setting for 3 to 4 hours until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken breasts from the crock pot carefully, and using two forks, shred them finely.
- Return shredded chicken: Add the shredded chicken back into the crock pot and stir to combine it with the soup base.
- Add cheeses and cream: Mix in the softened cream cheese, sour cream, and shredded Monterey Jack or Mexican blend cheese until all the cheeses melt completely, creating a creamy texture throughout the soup.
- Finish with lime juice: Squeeze the fresh juice of one lime into the soup and stir well to add bright acidity that balances the richness.
- Serve and garnish: Ladle the hot soup into bowls and garnish with fresh cilantro leaves and sliced jalapeños if desired for extra flavor and heat.
Notes
- For a spicier soup, add more diced jalapeños or a dash of hot sauce.
- You can substitute black beans for white beans if preferred.
- Adjust salt according to your taste and the saltiness of your enchilada sauce.
- This soup can be made a day ahead; flavors intensify when refrigerated overnight.
- To make it dairy-free, substitute cream cheese and sour cream with dairy-free alternatives.
- Serve with warm tortillas or cornbread for a complete meal.
