Green Chicken Enchilada Soup Recipe

Why make this recipe

Green Chicken Enchilada Soup is a delightful blend of flavors that brings comfort and warmth to any meal. It’s easy to make and uses simple ingredients. This soup is perfect for busy days, family dinners, or cozy nights in. Plus, it’s a great way to use your slow cooker, allowing you to set it and forget it until dinner time!

How to make Green Chicken Enchilada Soup

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
• Avocado slices, for garnish
• Cilantro leaves, for garnish
• Lime wedges, for garnish

Directions:

1. 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.
2. Cover and cook on high for 4 hours or on low for 6 hours until the chicken is tender and fully cooked.
3. Stir in the cubed cream cheese until it is fully melted and incorporated into the soup, creating a creamy texture.
4. 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.
5. Ladle the soup into bowls and garnish with fresh avocado slices, cilantro leaves, and lime wedges for added flavor and freshness.

How to serve Green Chicken Enchilada Soup

Serve the soup hot in bowls. Add toppings like avocado slices, cilantro, and lime wedges for extra flavor. This soup goes well with tortilla chips or warm bread on the side.

How to store Green Chicken Enchilada Soup

Store the leftover soup in an airtight container in the fridge. It will stay good for about 3 to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just let it cool before freezing and reheat it on the stove when you’re ready to enjoy it again.

Tips to make Green Chicken Enchilada Soup

• For extra spice, add diced jalapeños or more chili powder.
• Use rotisserie chicken to save time; just shred it and add it in with the other ingredients.
• If you want a thicker soup, you can blend some of the soup before adding the cream and cheese.

Variation

For a vegetarian option, you can skip the chicken and use more beans or veggies like bell peppers and zucchini instead. You can also use salsa verde in place of green salsa for a different flavor.

FAQs

1. Can I make this soup in advance?
Yes! You can prepare it a day ahead and reheat it before serving.

2. Can I use frozen chicken for this recipe?
Yes, you can add frozen chicken directly to the slow cooker. Just make sure to increase the cooking time.

3. Is this soup spicy?
The spice level can vary based on the enchilada sauce and green salsa you use. You can adjust the spices to fit your taste.

Green Chicken Enchilada Soup

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A delightful blend of flavors that brings comfort and warmth, perfect for busy days or cozy nights in.

• Author: penny
• Prep Time: 20 minutes
• Cook Time: 360 minutes
• Total Time: 380 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooker
• Cuisine: Mexican
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 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
• Avocado slices, for garnish
• Cilantro leaves, for garnish
• Lime wedges, for garnish

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Instructions

1. 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.
2. Cover and cook on high for 240 minutes or on low for 360 minutes until the chicken is tender and fully cooked.
3. Stir in the cubed cream cheese until it is fully melted and incorporated into the soup, creating a creamy texture.
4. 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.
5. Ladle the soup into bowls and garnish with fresh avocado slices, cilantro leaves, and lime wedges for added flavor and freshness.

Notes

For extra spice, add diced jalapeños or more chili powder. Use rotisserie chicken for a time-saving option. If you want a thicker soup, blend some of the soup before adding the cream and cheese.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 700mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 100mg