Crock Pot Green Enchilada Chicken Soup
A slow cooker soup of shredded chicken, green enchilada sauce, and green chiles finished with cream cheese, cream, and Monterey Jack.
Equipment
- 6-quart slow cooker
- Two forks
- Cutting board
- Ladle
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts
- 2 cup low sodium chicken broth
- 1 can green enchilada sauce 10 oz
- 1 can diced green chiles 4 oz
- 1 small onion diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 8 oz block cream cheese softened and cubed
- 1 cup heavy cream
- 1 ½ cup shredded Monterey Jack cheese
- ¼ tsp black pepper
- 1 cup tortilla strips for serving
- 1 avocado diced for serving
- ¼ cup chopped fresh cilantro for serving
- 1 lime cut into wedges for serving
Instructions
Cooking
- Load the cooker. Add the chicken, onion, garlic, broth, enchilada sauce, green chiles, and spices to a 6 quart slow cooker.
- Cook until tender. Cook on low for 6 hours or on high for about 3 hours, until the chicken reaches at least 165 degrees F and shreds easily.
- Shred. Shred the chicken with two forks and return it to the pot.
- Add the dairy. Stir in the cream cheese until melted, then the cream and Monterey Jack, and warm gently for 10 minutes.
- Top and serve. Ladle into bowls and top with tortilla strips, avocado, cilantro, and lime.
Notes
Substitutions: Use half and half for cream and Pepper Jack for Monterey Jack.
Tips: Thaw the chicken first and add the dairy at the end.
Storage: Refrigerate up to 3 days. Do not freeze. Reheat to 165 degrees F.