Description
This Slow Cooker Creamy Green Chile Chicken Enchilada Soup is a comforting and flavorful dish that is easy to prepare. With tender chicken, green chiles, white beans, and a creamy broth, this soup is perfect for a cozy meal.
Ingredients
Scale
Ingredients:
- 1½ pounds boneless skinless chicken breasts
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 (10-ounce) can green enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 cups chicken broth
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup frozen corn
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
- chopped fresh cilantro
- diced avocado
- lime wedges
- tortilla strips for garnish
Instructions
- Place the chicken breasts in the slow cooker with onion, garlic, green chiles, enchilada sauce, cumin, chili powder, smoked paprika, salt, pepper, and broth.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Shred the chicken and return it to the slow cooker with white beans and corn. Cook for additional 15-20 minutes.
- Stir in sour cream and cheese until melted and creamy. Serve with garnishes.
Notes
- For extra heat, use hot green chiles or add a diced jalapeño.
- Rotisserie chicken can be used for a faster version—just reduce the cook time.
- Leftovers keep well for 3-4 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 790mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 90mg
