Description
This Slow Cooker Green Enchilada Chicken Soup is a creamy, comforting blend of shredded chicken, white beans, corn, and green enchilada sauce simmered to perfection. Infused with bold Mexican-American flavors and finished with cream cheese and fresh cilantro, this hearty soup is perfect for an easy weeknight meal or cozy dinner.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 pounds boneless skinless chicken breasts
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (4 ounces) diced green chiles
Soup Base and Seasonings
- 1 jar (16 ounces) green enchilada sauce
- 4 cups low sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Finishing Ingredients
- 4 ounces cream cheese, cubed
- 1/2 cup heavy cream
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare Slow Cooker Base: Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, minced garlic, white beans, corn, diced green chiles, green enchilada sauce, chicken broth, cumin, chili powder, oregano, salt, and black pepper. Stir gently to combine all ingredients evenly.
- Cook the Soup: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and fully cooked through, allowing the flavors to meld together beautifully.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them thoroughly using two forks. Return the shredded chicken to the slow cooker, stirring well into the soup base.
- Add Creaminess: Stir in the cubed cream cheese and heavy cream. Cover again and cook for an additional 15 to 20 minutes to let the cream cheese melt completely and create a smooth, creamy texture throughout the soup.
- Finish with Freshness: Before serving, stir in the lime juice and chopped fresh cilantro for a bright, fresh flavor that balances the richness of the soup.
Notes
- For extra heat, add diced jalapeño or a pinch of cayenne pepper to the base before cooking.
- You can substitute chicken thighs instead of breasts for a richer, more flavorful soup.
- Optional toppings include shredded cheese, sliced avocado, crunchy tortilla strips, or a dollop of sour cream to add texture and enhance flavor.
