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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.

Ingredients

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  • 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

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

Find it online: https://pennykitchenz.com/green-chicken-enchilada-soup-recipe/

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