Slow cooker green enchilada soup

Slow cooker green enchilada soup -everything you love about classic enchiladas in the form of soup. It only takes about 10 minutes to prep and then the slow cooker does all the rest!

Soups are one of my favorite things to make during the winter time. There is nothing more comforting than a bowl of warm soup on a cold winter night (which there have been lots of lately). This recipe is so easy to make and absolutely delicious. Just throw everything in the slow cooker and then let it simmer all day long.

Slow cooker green enchilada soup recipe -delicious and easy!

I love the creaminess in this soup with the little bit of spice. The Old El Paso green chiles and green enchilada sauce add the perfect flavor. Absolutely delicious!

Slow cooker green enchilada soup recipe -delicious and easy!

Green enchilada soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 4-5 hours

Total Time: 5 hours

Ingredients:

  • 5 chicken breasts, I used frozen
  • 1 (16 ounce) container chicken stock
  • 1 cup water
  • 2 (10 ounce) cans Old El Paso green enchilada sauce
  • 2 (4.5 ounce) cans Old El Paso chopped green chiles
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can corn, drained
  • 1/3rd cup chopped onion
  • 1 Tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 (8 oz) block cream cheese, softened and cubed
  • Salt and Pepper
  • Optional toppings: shredded monterey jack cheese, sour cream, cilantro and tortilla strips

 

Directions:

Combine the chicken breasts, chicken stock, water, enchilada sauce, green chiles, black beans, corn and onion in a large slow cooker. Add in the cumin, chili powder and garlic powder and cook on high for 3-4 hours, or until the chicken is tender enough to shred. Remove chicken and place on a cutting board. Stir cream cheese in the slow cooker and then turn the heat to low. Next, shred the chicken, removing any fat and then place back in the slow cooker and cook for an additional hour, or until the cream cheese has melted. Salt and pepper to taste.

Serve with shredded cheese, sour cream, cilantro and tortilla strips. Enjoy!

Slow cooker green enchilada soup recipe -delicious and easy!

Ladle the soup into bowls and then top with fresh cheese, sour cream, cilantro and tortilla strips. Yum! Enjoy!

This post was brought to you by Old El Paso. All opinions are 100% my own. Find out more about their products here or connect with them on Facebook

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Jamielyn Nye

Lifestyle expert, Pinterest tastemaker and blogger at iheartnaptime.com. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.

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Comments

  1. Amy@theidearoom posted on January 9, 2015 at 12:30 pm (#
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    Looks so tasty! Especially on a cold day like to today!

    Reply

  2. Sammi posted on January 9, 2015 at 6:16 pm (#
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    I love soups and my crock pot so this looks like a winner in my book! Can’t wait to try it! 

    Reply

  3. Kathy posted on January 12, 2015 at 8:50 pm (#
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    Can’t wait to try this but I have a couple questions… Did you defrost the chicken first and could you use fat fre or low fat cream cheese  without compromising the flavor?

    Reply

    • Jamielyn replied on January 14th, 2015 at 11:09 pm

      Hi Kathy! I don’t, I just put the chicken breasts in frozen. Also, I think it would taste just as good with low fat cream cheese! Hope you enjoy this recipe. :)

      Reply

  4. Ivy posted on January 13, 2015 at 11:01 am (#
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    This is cooking in my corckpot as we speak. Quick question. What is the serving size?

    Reply

  5. Michelle posted on January 14, 2015 at 10:45 pm (#
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    I love your green enchiladas so I can’t wait to try these! YUM!

    Reply