Description
Indulge in the ultimate comfort with this easy slow cooker creamy green chile chicken enchilada soup. Featuring tender chicken, mild green chiles, and a rich, cheesy, creamy broth, this "dump and go" recipe is perfect for busy weeknights and chilly evenings. A family-friendly favorite!
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
1 large onion, chopped
2 (10 oz) cans diced tomatoes with green chiles (like Rotel), undrained
2 (4 oz) cans diced green chiles, undrained
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
4 cups chicken broth
1 packet (1 oz) taco seasoning
1 tsp cumin
8 oz cream cheese, softened and cubed
1/2 cup heavy cream (or half-and-half for a lighter version)
2 cups shredded Colby Jack or Monterey Jack cheese, plus more for topping
Optional: fresh cilantro, diced avocado, tortilla strips for topping
Instructions
Step 1: Place the chicken breasts or thighs at the bottom of your slow cooker.
Step 2: Layer the chopped onion, undrained diced tomatoes with green chiles, undrained diced green chiles, rinsed and drained black beans, and drained corn over the chicken.
Step 3: Pour the chicken broth over all the ingredients. Sprinkle with taco seasoning and cumin. Stir gently to combine the spices and ensure everything is submerged in liquid.
Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
Step 5: Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Step 6: Add the cubed cream cheese and heavy cream to the slow cooker. Stir until the cream cheese is fully melted and incorporated, creating a rich and creamy base.
Step 7: Stir in the 2 cups of shredded Colby Jack or Monterey Jack cheese until melted and smooth. Taste and adjust seasonings if necessary.
Step 8: Serve hot, garnished with extra shredded cheese, fresh cilantro, diced avocado, and crispy tortilla strips.
Notes
For an even faster meal, use pre-cooked rotisserie chicken. Add it shredded during the last hour of cooking with the cream cheese and heavy cream. Adjust spice level by adding diced jalapeños or a dash of hot sauce. Leftovers store well in the fridge for up to 4 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Soups & Stews
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 1100 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 110 mg
