Slow cooker green enchilada soup

  • Jump to Recipe
  • Leave a Review
  • 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!

    MY OTHER RECIPES
    MY LATEST VIDEOS

    Slow cooker green enchilada soup recipe -delicious and easy!

    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

    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!

    Course Soup
    Cuisine American
    Prep Time 15 minutes
    Cook Time 4 hours 45 minutes
    Total Time 5 hours
    Servings 6
    Calories 574 kcal
    Author Jamielyn

    Ingredients

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

    Instructions

    1. 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.
    2. Serve with shredded cheese, sour cream, cilantro and tortilla strips. Enjoy!
    Nutrition Facts
    Slow cooker green enchilada soup
    Amount Per Serving
    Calories 574 Calories from Fat 180
    % Daily Value*
    Total Fat 20g 31%
    Saturated Fat 8g 40%
    Cholesterol 164mg 55%
    Sodium 1540mg 64%
    Potassium 1199mg 34%
    Total Carbohydrates 42g 14%
    Dietary Fiber 9g 36%
    Sugars 10g
    Protein 53g 106%
    Vitamin A 28.1%
    Vitamin C 12.9%
    Calcium 7.9%
    Iron 22.2%
    * Percent Daily Values are based on a 2000 calorie diet.
    You Might Also Like...

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    Comments

  • Amy@theidearoom wrote:
  • Sammi wrote:
  • Kathy wrote:
    • Jamielyn wrote:
  • Ivy wrote:
  • Michelle wrote:
  • I Heart Nap Time

    FREE 7-day meal plan!

    Subscribe to my email list for latest post updates, subscriber-only information, a FREE 7-day meal plan, and more!

    Share7
    +1
    Pin102
    Tweet
    109 Shares