Crock Pot Green Enchilada Chicken Soup

Instructions

1. Assemble the Base
   In a Crock Pot, combine chicken, green enchilada sauce, diced green chiles, white beans, corn, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
2. Cook
   Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through and tender.
3. Shred the Chicken
   Remove the chicken from the Crock Pot, shred it using two forks, and return it to the soup.
4. Make it Creamy
   Stir in the cream cheese and shredded cheese. Let it melt into the soup for 10–15 minutes with the lid on.
5. Serve and Enjoy
   Ladle into bowls and top with your favorite garnishes like avocado, lime juice, fresh cilantro, or tortilla strips.

Tips & Variations

• Make it spicy: Add diced jalapeños or use hot green enchilada sauce.
• Dairy-free option: Omit cheese and cream cheese, or replace with dairy-free alternatives.
• Thicker soup: Mash some of the beans or add extra cheese.
• Add rice or quinoa: Stir in cooked rice or quinoa at the end for extra heartiness.

Storage

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions for up to 2 months. Thaw overnight and reheat on the stovetop.

Frequently Asked Questions

Can I use rotisserie chicken instead?
Yes, add pre-cooked shredded chicken in the last hour of cooking, just long enough to warm through.

What kind of green enchilada sauce works best?
A mild or medium store-bought green enchilada sauce works well, but homemade is even better if you have the time.

Can I make this soup on the stovetop?
Absolutely. Sauté onions and garlic, add all ingredients except the cheese, simmer for 30 minutes, then stir in the cheese and cream cheese before serving.

Enjoy!