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Crock Pot Green Enchilada Chicken Soup

Crock Pot Green Enchilada Chicken Soup for Cozy Nights

This Crock Pot Green Enchilada Chicken Soup is a creamy, Mexican-inspired delight perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Chicken
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound boneless, skinless chicken breasts Substitute with chicken thighs for richer flavor.
  • 2 cups green enchilada sauce Opt for homemade for the best freshness.
  • 1 cup low-sodium chicken broth Use vegetarian broth for a meat-free option.
  • 1 cup canned corn kernels, drained Contributes sweetness and texture.
  • 1 cup canned white beans, rinsed and drained Adds creaminess and boosts fiber content.
  • 1 medium onion, finely chopped Can be swapped with shallots for a milder taste.
  • 1 cup diced green chilies (mild or hot) Adjust according to your heat preference.
For the Seasoning
  • 1 teaspoon ground cumin Imparts earthy depth and warmth.
  • 1 teaspoon chili powder Increase for an extra spicy touch.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika Adds a hint of smokiness.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper
For the Creaminess
  • 4 ounces cream cheese, softened Greek yogurt is a tangy alternative.
  • 1/2 cup heavy cream (or half-and-half) Swap with evaporated milk for a lighter version.
For the Finishing Touches
  • 1 tablespoon fresh lime juice Brightens the dish before serving.
  • fresh cilantro, chopped For garnish.
  • tortilla strips or chips For garnish.
  • shredded Monterey Jack or cheddar cheese Optional for extra creaminess.

Equipment

  • Crock Pot

Method
 

Step-by-Step Instructions
  1. Layer Ingredients: Begin by placing the boneless, skinless chicken breasts at the bottom of the crock pot. Next, pour in the green enchilada sauce and low-sodium chicken broth, and layer on the corn, white beans, finely chopped onion, and diced green chilies. Sprinkle the ground cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper evenly over the top. Gently stir the mixture to combine all ingredients without disturbing the chicken too much.
  2. Cook: Cover the crock pot with its lid and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken will become tender and flavors will meld together beautifully.
  3. Shred Chicken: Once the cooking time is up, carefully remove the lid and shred the chicken directly in the crock pot using two forks. Mix the shredded chicken back into the soup.
  4. Add Creaminess: Next, add the softened cream cheese in cubes and the heavy cream to the soup. Stir gently until the cream cheese melts and blends seamlessly.
  5. Finish: Before serving, stir in the fresh lime juice. Adjust seasoning with extra salt and pepper as needed.
  6. Serve: Ladle the soup into bowls and garnish with chopped cilantro and tortilla strips or chips. Add shredded cheese if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 8gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 8mgIron: 15mg

Notes

This soup is gluten-free and versatile. Perfect for meal prep and can be customized based on personal preference.

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