Description
A comforting Crock Pot Green Enchilada Chicken Soup packed with rich flavors and creamy texture, perfect for chilly days.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup chicken broth
- 1 can (4 oz) diced green chiles
- 1 cup cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: cilantro, avocado, lime, cheese
Instructions
- Place the chicken breasts in the crock pot.
- Add the green enchilada sauce, black beans, corn, chicken broth, diced green chiles, garlic powder, onion powder, salt, and pepper.
- Stir to combine.
- Cook on low for 6-8 hours or high for 4 hours.
- About 30 minutes before serving, add the cream cheese and stir until melted and well combined.
- Shred the chicken with two forks and mix it back into the soup.
- Serve hot with optional toppings.
Notes
Customize with your favorite toppings and adjust spice levels as desired.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 90mg