Description
A warm and comforting creamy green chile chicken enchilada soup made in a slow cooker, combining rich flavors and creamy textures.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 1 can (4 oz or 113 g) diced green chiles
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups (960 ml) chicken broth
- 8 oz (225 g) cream cheese, softened
- 1 can (15 oz or 425 g) corn, drained
- 1 can (15 oz or 425 g) black beans, drained and rinsed
- 1 cup (240 ml) enchilada sauce
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Gather your ingredients.
- Prepare the chicken by placing it at the bottom of the slow cooker and seasoning with salt and pepper.
- Combine the diced onion, minced garlic, and diced green chiles over the chicken, then pour in the chicken broth and enchilada sauce.
- Set the slow cooker to cook on low for 6-8 hours or on high for 3-4 hours.
- After cooking, shred the chicken and return it to the soup, then add the softened cream cheese and stir until melted.
- Stir in the drained black beans and corn, and let cook on low for an additional 10-15 minutes. Serve garnished with fresh cilantro.
Notes
- Use fresh, boneless, skinless chicken breasts for best results.
- Adjust spice levels by using mild or hot green chiles.
- Consider adding toppings like shredded cheese, avocado, or sour cream for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Creamy Green Chile Chicken Enchilada Soup, Slow Cooker Soup, Mexican Soup, Comfort Food