Green Enchilada Chicken Soup

This slow cooker green enchilada soup has everything you love about classic green chile chicken enchiladas in soup form. It's creamy, flavorful and easily made in the crockpot!

Prep Time: 15

Cook Time: 4 45

Total Time: 5

Servings:

Ingredients

1 ½ to 2 pounds chicken breasts , I used frozen
32 ounces chicken stock
10 ounces green enchilada sauce
4.5 ounces chopped green chiles
15 ounces white beans , drained and rinsed
1 cup corn
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon garlic powder
4 ounces cream cheese , softened and cubed
Salt and Pepper

Optional toppings: shredded cheese, avocado, sour cream, cilantro and tortilla strips

Instructions

Combine in crockpot. Combine the 1 1/2 pounds chicken breasts, 32 ounces chicken stock, 10 ounces green enchilada sauce, 4.5 ounces green chiles, 15 ounces white beans and 1 cup corn in a large slow cooker. Add in 2 teaspoons cumin, 2 teaspoons chili powder and 1 teaspoon garlic powder.
Cook. 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).
Add cream cheese. Stir 4 ounces 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.
Serve. 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.

Nutrition