Green Chicken Enchilada Soup Recipe
This Green Chicken Enchilada Soup is a hearty and creamy slow-cooked dish bursting with flavorful ingredients like green enchilada sauce, corn, black beans, and tender chicken. Enriched with cream cheese, heavy cream, and Monterey Jack cheese, it offers a comforting, rich texture, complemented by fresh garnishes such as avocado, cilantro, and lime wedges. Perfect for a cozy meal, this soup combines Tex-Mex flair with easy slow cooker convenience.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
Scale
Main Ingredients
- 2.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 4 cups chicken broth
- 30 oz. green enchilada sauce (two 15 oz. cans or one 28 oz. can)
- 15 oz. can corn, drained
- 15 oz. can black beans, drained and rinsed
- 1 Tbsp. cumin
- 1 Tbsp. chili powder
Dairy and Creamy Components
- 4 oz. cream cheese, room temperature, cubed
- 1 cup heavy cream
- 1 cup green salsa
- 2 cups Monterey Jack cheese, shredded
Seasonings and Garnishes
- Salt and pepper, to taste
- Avocado slices
- Cilantro leaves
- Lime wedges
Instructions
- Combine Ingredients in Slow Cooker: Place the bite-sized chicken pieces, chicken broth, green enchilada sauce, drained corn, drained and rinsed black beans, cumin, and chili powder into the slow cooker. Stir gently to combine all ingredients evenly.
- Cook the Soup: Cover and cook on high for 4 hours or on low for 6 hours until the chicken is tender and fully cooked, allowing flavors to meld and the broth to develop a rich taste.
- Add Cream Cheese: Stir in the cubed cream cheese until fully melted and incorporated into the soup, creating a smooth and creamy texture throughout.
- Mix in Final Ingredients: Add the heavy cream, green salsa, and shredded Monterey Jack cheese to the slow cooker. Stir well to combine and allow the cheese to melt completely. Season with salt and pepper to taste.
- Serve with Garnishes: Ladle the soup into bowls and garnish each serving with fresh avocado slices, cilantro leaves, and lime wedges to add brightness and enhance the overall flavor experience.
Notes
- For a lighter version, substitute Greek yogurt for heavy cream to reduce fat content.
- Experiment with different beans such as white beans or pinto beans to customize the soup to your liking.
- Store leftover soup in an airtight container in the refrigerator for up to three days.
- Reheat leftovers gently on the stovetop or in the microwave until warmed through without breaking the creamy texture.
Keywords: green chicken enchilada soup, slow cooker soup, creamy chicken soup, Tex-Mex soup, chicken enchilada recipe, cheesy chicken soup
Find it online: https://busyrecipe.com/green-chicken-enchilada-soup-recipe/