Creamy Crock Pot Green Enchilada Chicken Soup Recipe
A rich and creamy soup with green chilies, tender chicken, and zesty spices, perfect for cozy dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 2 cups green enchilada sauce
- 1 cup frozen corn
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
Instructions
- Dice the onion and mince the garlic. Trim any excess fat from the chicken if using raw chicken.
- Place the chicken breasts or thighs at the bottom of the crock pot. Add the diced onion, garlic, green enchilada sauce, chicken broth, green chilies, corn, and white beans. Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper.
- Cover the crock pot with the lid and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
- Use two forks to shred the cooked chicken directly in the crock pot. Stir to combine it with the soup.
- In a small bowl, whisk together the softened cream cheese and heavy cream until smooth. Stir this mixture into the soup and cook for an additional 15-20 minutes on low until the soup is creamy and well-blended.
- Taste and adjust seasoning as needed. Serve the soup in bowls and add your favorite toppings like shredded cheese, tortilla strips, or fresh cilantro.
Notes
[‘Use chicken thighs for richer flavor or chicken breasts for a leaner option.’, ‘Freshly minced garlic gives a brighter flavor than pre-minced garlic.’, ‘If using pre-cooked chicken, add it during the last hour of cooking to prevent drying out.’, ‘Customize the spice level by adding more green chilies or hot sauce.’, ‘For a smoother texture, use an immersion blender to blend the cream cheese.’]
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 25
Keywords: green enchilada soup, crock pot soup, creamy chicken soup, Mexican soup, easy dinner recipe