If you’re craving something warm, comforting, and packed with flavor, this Crock Pot Green Enchilada Chicken Soup is the perfect one-pot solution. With minimal prep and maximum taste, it combines the zesty goodness of green enchilada sauce, tender shredded chicken, and creamy textures into a hearty soup that will quickly become a family favorite. Just toss everything in the slow cooker and let the flavors come together effortlessly.
Why You’ll Love This Recipe
- Simple ingredients and hands-off cooking
- Bold Southwestern flavors in every spoonful
- Creamy, cheesy, and ultra-satisfying
- Perfect for meal prep and freezer-friendly
- Naturally gluten-free and customizable
Ingredients
Serves 6
- 1.5 lbs boneless skinless chicken breasts (or thighs)
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) white beans (like Great Northern), drained and rinsed
- 1 cup frozen corn (or canned, drained)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack or pepper jack cheese
- Optional toppings: sour cream, avocado, cilantro, lime wedges, tortilla strips
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