Oh yes šš¶ļøš ā this Crock Pot Green Enchilada Chicken Soup is cozy, creamy, and packed with flavor. Perfect for a set-it-and-forget-it meal.
Crock Pot Green Enchilada Chicken Soup
Ingredients
- 1.5ā2 lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 can (10 oz) cream-style corn
- 1 can (4 oz) diced green chilies (optional for extra heat)
- 1 can (10 oz) green enchilada sauce
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Ā½ tsp salt (to taste)
- Ā¼ tsp black pepper
- 1 cup shredded cheese (cheddar, Monterrey jack, or Mexican blend)
- Ā½ cup sour cream or Greek yogurt (optional, for extra creaminess)
- Optional toppings: chopped cilantro, diced avocado, tortilla strips, lime wedges
Instructions
1. Add ingredients to the Crock Pot
- Place chicken, onion, garlic, green chiles, cream corn, enchilada sauce, chicken broth, and spices into the Crock Pot.
- Stir to combine.
2. Cook
- Cover and cook on low for 6ā7 hours or high for 3ā4 hours, until chicken is cooked through and tender.
3. Shred chicken
- Remove chicken, shred with two forks, and return to the soup.
4. Add creamy elements
- Stir in shredded cheese and sour cream (if using) until melted and creamy.
5. Serve
- Ladle into bowls and top with tortilla strips, avocado, cilantro, or a squeeze of lime.
Tips & Variations
- Spicy kick: Add diced jalapeƱos or hot green enchilada sauce.
- Extra veggies: Corn, bell peppers, or zucchini work well.
- Low-carb version: Skip corn and serve with cauliflower rice on the side.
- Freezer-friendly: Freeze before adding cheese or sour cream; add them when reheating.
This soup hits creamy, cheesy, and zesty all at onceātotally like restaurant comfort food at home.
If you want, I can also give a ādump-and-go 30-minute stovetop versionā for nights you donāt have 6 hours.
Do you want me to do that?
