Description
This Crock Pot Green Enchilada Chicken Soup recipe is creamy, zesty, and packed with flavor. Made with shredded chicken, green enchilada sauce, and cheeses, it’s a comforting and easy slow cooker dinner. Ideal for cozy nights and meal prep, this low-carb, gluten-free soup is perfect for busy families and soup lovers alike.
Ingredients
3 boneless skinless chicken breasts
2 cups green enchilada sauce
3 cups chicken broth
1 can diced green chiles (4 oz)
8 oz cream cheese
1 cup shredded Monterey Jack cheese
1 teaspoon garlic powder
1 teaspoon ground cumin
Salt and pepper to taste
Instructions
1. Place the chicken breasts, enchilada sauce, green chiles, chicken broth, garlic powder, cumin, salt, and pepper into the crock pot.
2. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender.
3. Remove the chicken and shred it using two forks. Return shredded chicken to the crock pot.
4. Stir in the cream cheese and Monterey Jack cheese until melted and fully combined. Let it cook for another 10 to 15 minutes.
5. Serve hot with your favorite toppings such as cilantro, jalapeños, avocado, or crushed tortilla chips.
Notes
This soup freezes well for up to 3 months.
Adjust the spice level by using mild or hot enchilada sauce.
Add corn or beans for extra texture and nutrition.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 4g
- Sodium: 930mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 115mg