Chicken soup with green enchilada sauce.

1 2 minutes read

There’s nothing quite like the comfort of walking into your home and being greeted by the tantalizing aroma of a delicious meal that has been simmering for hours. Green enchilada chicken soup prepared in a slow cooker is the perfect combination of flavors and convenience. Whether you’re busy with work, family, or life in general, this recipe makes it possible to have a warm, hearty, and flavorful dinner ready with minimal effort.

This slow-cooked soup is a fusion of classic chicken soup and the bold, zesty flavors of green enchiladas, resulting in a savory meal that can easily become a family favorite. What makes it even better is that it’s made with simple ingredients that are easy to find, yet it tastes as if it’s been crafted with care in a gourmet kitchen.

Ingredients for Green Enchilada Chicken Soup

Here’s a detailed list of ingredients to make this delectable green enchilada chicken soup in a slow cooker. Most of the ingredients are pantry staples, making this dish even more convenient to prepare.

Ingredient	Quantity
Boneless, skinless chicken breasts	1 pound
Green enchilada sauce (cans)	2 (10 ounces each)
Chopped green chiles (can)	1 (4 ounces)
Black beans (drained and rinsed)	1 (15 ounces)
Canned corn (drained)	2 (15 ounces)
Cream cheese (softened)	8 ounces
Chicken broth	10 ounces
Ground cumin	1 teaspoon
Garlic powder	1 teaspoon
Onion powder	1 teaspoon
Lime juice	1 cup
Salt and pepper	To taste
Fresh cilantro (chopped, for garnish)	Optional

Step-by-Step Instructions for Making Green Enchilada Chicken Soup

Step 1: Prepare the Ingredients and Add to Slow Cooker

Start by placing your boneless, skinless chicken breasts at the bottom of your slow cooker. Add in the green enchilada sauce, chopped green chiles, drained black beans, drained corn, and chicken broth. Sprinkle in the ground cumin, garlic powder, and onion powder to give the soup its deep, warm flavor.

Once all the ingredients are in the slow cooker, give everything a good stir to ensure that the spices and sauces are evenly distributed.

Step 2: Slow Cook the Soup

Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours or high heat for 3 to 4 hours. During this time, the chicken will become tender and absorb all the delicious flavors of the enchilada sauce, chiles, and spices.

Step 3: Shred the Chicken

About 30 minutes before serving, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into small pieces. Return the shredded chicken to the slow cooker, allowing it to mix in with the broth and other ingredients.

Step 4: Add the Cream Cheese

Once the chicken is shredded and back in the pot, stir in the softened cream cheese. Turn the slow cooker to high and let the cream cheese melt into the soup for another 30 minutes. This will give the soup a rich, creamy texture that balances the tangy enchilada sauce.

Step 5: Add Lime Juice and Season to Taste

Just before serving, stir in the lime juice to give the soup a fresh, citrusy note. Taste the soup and adjust the seasoning with more salt and pepper if needed.