Description
A creamy, flavorful slow-cooked soup packed with shredded chicken, green enchilada sauce, and melty cheese for the perfect comfort meal.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 1 can (14 oz) diced green chilies
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust as needed)
- 1/2 teaspoon black pepper
- 1 cup frozen or canned corn
- 1 block (8 oz) cream cheese, softened
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro (optional)
- Juice of 1 lime
Instructions
- Prepare the Soup Base:
- In a crock pot, place chicken breasts, enchilada sauce, green chilies, white beans, chicken broth, cumin, garlic powder, onion powder, salt, and black pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
- Shred the Chicken:
- Remove chicken breasts and shred with two forks.
- Return shredded chicken to the crock pot.
- Make it Creamy:
- Add corn, cream cheese, and shredded cheese. Stir until melted and creamy.
- Pour in heavy cream and stir to combine. Let cook for another 10-15 minutes.
- Finish and Serve:
- Stir in lime juice and fresh cilantro.
- Serve hot with tortilla chips, avocado slices, or extra cheese on top.
Notes
- For a spicier kick, add diced jalapeños or a dash of cayenne pepper.
- You can use rotisserie chicken for a quicker version—just reduce cooking time by half.
