This slow cooker green enchilada soup has everything you love about the classic green chile chicken enchiladas in the form of soup. It only takes about 10 minutes to prep and then the crockpot does all the rest!
Combine the chicken breasts, chicken stock, enchilada sauce, green chiles, white beans and corn in a large slow cooker. Add in the cumin, chili powder and garlic powder.
Cook on high for 3-4 hours, or until the chicken is tender enough to shred. Remove chicken and place on a cutting board and shred (removing any extra fat).
Stir cream cheese (make sure it's at room temperature so it doesn't curdle). Then place chicken back in the slow cooker and cook for an additional 15 minutes, or until the cream cheese has melted. Salt and pepper to taste.
Ladle into bowls. Serve with desired toppings. Enjoy!
Notes
Variations:
Beans - feel free to add in another can of white beans, black or kidney beans.
Vegetables - some great additions are chopped onions, bell peppers and zucchini.
Cooking Stove Top:
Use 3 cups cooked and shredded chicken. Then add all of the ingredients to a large pot and simmer 20 to 30 minutes. Add the cream cheese at the end.