Creamy Slow Cooker Green Enchilada Chicken Soup
Prep: 15 minutes
Cook: 6 hours
Yields: 4 servings
Get ready to warm up with a delicious and creamy Slow Cooker Green Enchilada Chicken Soup that will become your new favorite!
This mouthwatering soup is packed with flavor, and the best part? It’s incredibly easy to make! Simply throw all the ingredients into your slow cooker and let the magic happen. The result is a rich, creamy, and utterly delicious soup that’s perfect for a cozy night in.
In a slow cooker, combine chicken, onion, bell pepper, poblano, jalapeno, garlic, green chiles, enchilada sauce, broth, salt, pepper, chili powder, cumin, oregano, and cilantro. Stir until well combined, then drop in the bay leaf, cover, and cook on high for 4 to 6 hours or low for 8 to 10 hours.
When the cooking time is complete and the chicken is tender, transfer it to a cutting board and shred it with two forks. Return the chicken to the soup and add the drained beans and cream cheese. Stir until well combined and the cream cheese is fully incorporated into the soup. Cover and let cook on low for an additional 10 minutes.
Before serving, stir in the lime juice. Ladle the soup into bowls and garnish with your favorite toppings, such as shredded Monterey jack cheese, cilantro leaves, white corn tortilla chips, and lime wedges.
And don’t worry, dairy-free friends! You can use dairy-free cream cheese instead of regular cream cheese. The Kite Hill brand is a great option.
So go ahead, grab a spoon, and dig in! This Slow Cooker Green Enchilada Chicken Soup is sure to become a staple in your household.
And if you’re feeling extra hungry, don’t be afraid to get creative with your toppings. Add some diced avocado, sour cream, or crushed tortilla chips to make it your own.
So what are you waiting for? Get cooking and enjoy every last bite of this incredible Slow Cooker Green Enchilada Chicken Soup!
Printable Recipe
Ingredients
- 1 pound chicken
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 poblano pepper, chopped
- 1 jalapeno pepper, chopped
- 3 cloves garlic, minced
- 1 can green chiles
- 1 can enchilada sauce
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 cup cilantro, chopped
- 1 bay leaf
- 1 can drained beans
- 8 ounces cream cheese
- 2 tablespoons lime juice
Instructions
- 1. In a slow cooker, combine chicken, onion, bell pepper, poblano, jalapeno, garlic, green chiles, enchilada sauce, broth, salt, pepper, chili powder, cumin, oregano, and cilantro.
- 2. Stir until well combined, then drop in the bay leaf, cover, and cook on high for 4 to 6 hours or low for 8 to 10 hours.
- 3. When the cooking time is complete and the chicken is tender, transfer it to a cutting board and shred it with two forks.
- 4. Return the chicken to the soup and add the drained beans and cream cheese.
- 5. Stir until well combined and the cream cheese is fully incorporated into the soup.
- 6. Cover and let cook on low for an additional 10 minutes.
- 7. Before serving, stir in the lime juice.
- 8. Ladle the soup into bowls and garnish with your favorite toppings, such as shredded Monterey jack cheese, cilantro leaves, white corn tortilla chips, and lime wedges.
0 Comment