Slow Cooker Green Enchilada Chicken Soup Recipe

Slow Cooker Green Enchilada Chicken Soup is a creamy, flavorful dish that’s perfect for cozy nights. Loaded with tender chicken, green enchilada sauce, and plenty of cheese, this soup has a slightly spicy kick that will warm you up from the inside out. It’s easy to make in your slow cooker, making it an ideal meal for busy weeknights when you want something delicious without a lot of effort.

Table of Contents

• Introduction
• Ingredients
• Instructions
• Cooking Tips & Notes
• Variations
• FAQs
• Serving Suggestions
• Conclusion

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts
• 1 (28 oz) can green enchilada sauce
• 4 cups chicken broth
• 1 (4 oz) can diced green chiles
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (8 oz) package cream cheese, softened and cut into cubes
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (optional, for garnish)
• Juice of 1 lime (optional, for garnish)

Instructions

Step 1: Prepare the Slow Cooker

1. Place the chicken breasts in the bottom of your slow cooker.
2. Pour the green enchilada sauce and chicken broth over the chicken.
3. Add the diced green chiles, garlic powder, onion powder, cumin, salt, and black pepper. Stir to combine.

Step 2: Cook the Chicken

1. Cover the slow cooker with the lid and cook on low heat for 6-7 hours, or on high heat for 3-4 hours, until the chicken is cooked through and tender.

Step 3: Shred the Chicken

1. Remove the chicken from the slow cooker and shred it using two forks.
2. Return the shredded chicken to the slow cooker and stir to combine.

Step 4: Add the Cream Cheese

1. Add the cubed cream cheese to the slow cooker and stir until melted and fully incorporated into the soup.
2. Stir in the shredded Monterey Jack cheese until melted and creamy.

Step 5: Serve

1. Ladle the soup into bowls and garnish with chopped fresh cilantro and a squeeze of lime juice if desired.
2. Serve warm and enjoy!

Cooking Tips & Notes

• Cream Cheese: Make sure the cream cheese is softened before adding it to the slow cooker. This will help it melt more easily and prevent lumps.
• Adjusting Spice Level: If you prefer a milder soup, use mild green enchilada sauce and omit the diced green chiles. For extra heat, add a diced jalapeño or a pinch of cayenne pepper.
• Chicken: You can use boneless, skinless chicken thighs instead of chicken breasts for a juicier texture.

Variations

• Vegetarian Green Enchilada Soup: Replace the chicken with two cans of white beans (such as cannellini or great northern) and use vegetable broth instead of chicken broth.
• Loaded Green Enchilada Soup: Add 1 cup of corn kernels and 1 cup of black beans to the slow cooker for a more filling soup.
• Keto Version: Skip the black beans and corn, and add extra cheese and shredded chicken to keep this soup keto-friendly.
• Toppings: Top with sliced avocado, crushed tortilla chips, or a dollop of sour cream for added flavor and texture.

Frequently Asked Questions (FAQs)

1. Can I Use Pre-Cooked Chicken?

Yes, you can use pre-cooked shredded chicken. Reduce the cooking time to 1-2 hours on low, just enough to heat everything through and meld the flavors.

2. How Do I Store Leftover Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat in a pot on the stovetop or in the microwave until warmed through.

3. Can I Freeze This Soup?

Yes, you can freeze this soup. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before reheating.

4. Can I Use Red Enchilada Sauce Instead of Green?

Yes, you can use red enchilada sauce if you prefer a different flavor profile. It will give the soup a richer, slightly smoky taste.

Serving Suggestions

• Tortilla Chips: Serve the soup with a side of tortilla chips for dipping and added crunch.
• Mexican Rice: Pair with a side of Mexican rice to make the meal even heartier.
• Salad: Serve with a simple green salad or a side of coleslaw for a fresh contrast to the rich soup.
• Bread: Warm cornbread or a slice of crusty bread is perfect for soaking up the creamy broth.

Slow Cooker Green Enchilada Chicken Soup is a comforting and easy-to-make meal that’s full of flavor. With tender chicken, creamy cheese, and the zesty kick of green enchilada sauce, this soup is sure to become a family favorite. It’s perfect for busy weeknights or a cozy weekend dinner. Give this recipe a try and enjoy the satisfying, creamy flavors that make this soup so special!