Description
This Slow Cooker Green Chicken Enchilada Soup is a hearty, creamy, and flavorful Mexican-inspired soup that combines tender chicken, green enchilada sauce, beans, corn, and spices, all slow-cooked to perfection. Finished with creamy cheeses and served with fresh avocado, cilantro, and lime wedges, it’s perfect for a comforting and easy meal.
Ingredients
Scale
Main Ingredients
- 2.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 4 cups chicken broth
- 30 oz. green enchilada sauce (two 15 oz. cans or one 28 oz. can)
- 15 oz. can corn, drained
- 15 oz. can black beans, drained and rinsed
- 1 Tbsp. cumin
- 1 Tbsp. chili powder
- 4 oz. cream cheese, room temperature, cubed
- 1 cup heavy cream
- 1 cup green salsa
- 2 cups Monterey Jack cheese, shredded
- Salt and pepper, to taste
For Serving
- Avocado, sliced or diced
- Cilantro, chopped
- Lime wedges
Instructions
- Combine Ingredients: Place the chicken pieces, chicken broth, green enchilada sauce, drained corn, black beans, cumin, and chili powder into the slow cooker bowl. Stir to combine the ingredients evenly.
- Cook Soup: Set your slow cooker to high heat and cook for 4 hours or on low heat for 6 hours, allowing the flavors to meld and the chicken to become tender and fully cooked.
- Melt Cream Cheese: After the cooking time is complete, add the cubed cream cheese to the slow cooker and stir thoroughly until the cheese is completely melted and incorporated into the soup.
- Add Cream, Salsa, and Cheese: Stir in the heavy cream, green salsa, and shredded Monterey Jack cheese until everything is well combined and the cheese melts smoothly into the soup. Season with salt and pepper according to your taste preferences.
- Serve: Ladle the soup into bowls and garnish with fresh avocado slices, chopped cilantro, and lime wedges to brighten the flavors and add freshness.
Notes
- For a lighter alternative, substitute Greek yogurt for the heavy cream to reduce fat without sacrificing creaminess.
- Try swapping the black beans for other varieties like white beans or pinto beans to customize the flavor and texture.
- Store leftover soup in an airtight container in the refrigerator for up to three days and reheat gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 110mg
