Description
This Slow Cooker Green Chicken Enchilada Soup is a creamy, flavorful meal featuring tender chicken simmered with green enchilada sauce, corn, black beans, and spices. Finished with cream cheese, heavy cream, salsa, and Monterey Jack cheese, it offers a rich and comforting taste perfect for cozy dinners. Garnish with fresh avocado, cilantro, and lime wedges for a bright, fresh touch.
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
- 4 oz. cream cheese, room temperature, cubed
- 1 cup heavy cream
- 1 cup green salsa
- 2 cups Monterey Jack cheese, shredded
- Salt and pepper, to taste
For Serving
- 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.
- 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.
- Add Cream Cheese: Stir in the cubed cream cheese until it is fully melted and incorporated into the soup, creating a creamy texture.
- Mix in Cream, Salsa, and Cheese: Add the heavy cream, green salsa, and shredded Monterey Jack cheese to the slow cooker. Stir well until all ingredients are combined and the cheese melts. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh avocado slices, cilantro leaves, and lime wedges for added flavor and freshness.
Notes
- For a lighter version, substitute Greek yogurt in place of heavy cream to reduce fat content.
- Experiment with different beans such as white beans or pinto beans to customize the soup to your taste.
- 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.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 410
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 110mg
