Description
A creamy, flavorful crock pot soup combining tender shredded chicken with green enchilada sauce, beans, corn, and warm spices. This comforting Green Enchilada Chicken Soup is slow-cooked to perfection and finished with creamy cheeses and fresh lime juice for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 ½ lbs boneless, skinless chicken breast
- 2 cups low-sodium chicken broth
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chilies
- 1 (14 oz) can white beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
Dairy & Finishing Ingredients
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup shredded Monterey Jack or Mexican blend cheese
- Juice of 1 lime
Garnish (Optional)
- Fresh cilantro
- Sliced jalapeños
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts into the crock pot as the base of the soup.
- Add remaining ingredients: Pour in the low-sodium chicken broth, green enchilada sauce, diced green chilies, drained white beans, and frozen corn. Sprinkle in the ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper to evenly season the mixture.
- Cook the soup: Cover the crock pot and cook on low for 6 to 7 hours, allowing the flavors to meld and the chicken to become tender enough to shred easily.
- Alternative cooking time: If short on time, cook the soup on high for 3 to 4 hours until the chicken is cooked through and tender.
- Shred the chicken: Remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken back into the crock pot, stirring it into the soup.
- Add creamy ingredients: Stir in the softened cream cheese, sour cream, and shredded Monterey Jack or Mexican cheese blend until all cheeses have fully melted and combined to create a creamy texture.
- Finish with lime juice: Squeeze the juice of one lime into the soup and stir well to add a fresh, tangy brightness.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh cilantro leaves and sliced jalapeños if desired for added flavor and heat.
Notes
- Use low-sodium chicken broth to control the salt content in the soup.
- For extra spice, add more jalapeños or a pinch of cayenne pepper.
- Can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Freeze leftovers in airtight containers for up to 3 months; thaw overnight in the fridge before reheating.
- If cream cheese is too firm, soften it by microwaving for 20 seconds before adding.
