Description
A creamy, cheesy, and flavorful chicken soup with green enchilada sauce, made effortlessly in a slow cooker.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 (10 oz) can green enchilada sauce
- 4 cups chicken broth
- 1 (4 oz) can diced green chilies
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1/2 cup heavy cream
- 1 cup corn (fresh or frozen)
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare Soup Base: Add chicken, enchilada sauce, broth, green chilies, onion, garlic, and spices to a crock pot.
- Slow Cook: Cover and cook on low for 6-7 hours (or high for 3-4 hours).
- Shred Chicken: Remove chicken, shred, and return to the pot.
- Make It Creamy: Stir in cream cheese, shredded cheese, and heavy cream. Cook for another 20 minutes until melted and smooth.
- Add Final Touches: Stir in corn and cilantro. Serve hot with tortilla chips or avocado.
Notes
- Swap chicken breasts with rotisserie chicken for a quicker version.
- Top with jalapeños or sour cream for extra flavor.
