🥣 Crock Pot Green Enchilada Chicken Soup

📌 Serves: 6–8
⏱️ Time: 10 min prep | 4–6 hrs cook time

Ingredients:

  • 1.5–2 lbs boneless skinless chicken breasts (or thighs)
  • 1 (10 oz) can green enchilada sauce (mild or medium)
  • 1 (4 oz) can diced green chiles
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • 4 cups chicken broth
  • 1 (8 oz) block cream cheese, cubed (room temp is best)
  • 1 cup shredded Monterey Jack or Pepper Jack cheese
  • 1 (15 oz) can white beans or black beans, drained (optional)
  • 1 cup frozen or canned corn (optional)

Instructions:

1. Dump & Go:

Add the following to your Crock Pot:

  • Chicken breasts
  • Enchilada sauce
  • Diced green chiles
  • Onion
  • Garlic
  • Spices (cumin, chili powder, salt, pepper)
  • Chicken broth

2. Cook:

  • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and easily shreddable.

3. Shred Chicken:

  • Remove the chicken, shred it with two forks, then return it to the slow cooker.

4. Make it creamy:

  • Stir in the cream cheese and shredded cheese until melted and fully incorporated.
  • If using beans or corn, add them now and cook for another 15–20 minutes on high.

5. Taste & Serve:

  • Taste and adjust seasoning if needed.
  • Serve hot with toppings!

Topping Ideas:

  • Crushed tortilla chips
  • Sour cream or Greek yogurt
  • Sliced avocado
  • Fresh cilantro
  • Lime wedges
  • Extra shredded cheese

💡 Tips:

  • Want it thicker? Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
  • Using rotisserie chicken? Cut cook time in half — just warm everything through and stir in cream cheese and cheese at the end.