Here’s a delicious and easy Crock Pot Green Enchilada Chicken Soup — creamy, hearty, and full of Southwest flavor! 🌿🥣
🌶️ Crock Pot Green Enchilada Chicken Soup
Servings: 6
Prep Time: 10 mins
Cook Time: 4–6 hours (low) or 2–3 hours (high)
🧂 Ingredients
- 1 ½ lbs boneless skinless chicken breasts
- 1 (28 oz) can green enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 1 (8 oz) package cream cheese, cubed (light or regular)
- 1 cup low-sodium chicken broth (add more for thinner soup)
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp chili powder
- Salt and pepper to taste
🍲 Instructions
- Add to crock pot: Place chicken breasts, enchilada sauce, black beans, corn, green chiles, chicken broth, and spices into your slow cooker.
- Cook: Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender.
- Shred chicken: Remove chicken, shred with two forks, and return to crock pot.
- Add cream cheese: Stir in cubed cream cheese. Cover and cook for another 30 minutes, stirring occasionally until smooth and creamy.
- Taste and adjust: Add extra broth if you prefer a thinner soup. Season with salt and pepper as needed.
🥑 Topping Ideas
- Shredded Monterey Jack or Pepper Jack cheese
- Fresh cilantro
- Diced avocado
- Lime wedges
- Crushed tortilla chips or strips
- Greek yogurt or sour cream
💡 Tips
- Want it lighter? Use fat-free cream cheese or swap in ½ cup Greek yogurt after cooking.
- Add a handful of spinach or kale near the end for extra nutrients.
- For extra heat, stir in a few dashes of hot sauce or chopped jalapeños.
Would you like me to give you a Weight Watchers–friendly or Mediterranean-style version of this soup too?
