Creamy Green Enchilada Chicken Soup
The creamy, vibrant flavor of a Green Enchilada Chicken Soup is exactly what's needed when you want the comfort of a slow-cooked meal with a bright, zesty twist. This soup captures the soul of classic enchiladas but transforms them into a velvety, bowl-hugging experience that fills your home with the warm aroma of green chiles and savory chicken.
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 2 cans 15 oz white beans (Cannellini or Great Northern), drained and rinsed
- 1.5 cups frozen or canned corn
- 1 jar 16 oz salsa verde or green enchilada sauce
- 1 can 4 oz diced mild green chiles
- 3 cups chicken broth
- 8 oz cream cheese softened and cubed
- 1 tsp cumin
- Toppings: Shredded cheese sour cream, cilantro, lime wedges, tortilla strips
Instructions
- Place the chicken breasts, beans, corn, green chiles, salsa verde, chicken broth, and cumin into a 6-quart slow cooker.
- Cover and cook on LOW for 4–6 hours (or HIGH for 2–3 hours) until the chicken is tender.
- Remove the chicken to a plate, shred it with two forks, and return it to the pot.
- Add the cubed cream cheese to the slow cooker. Cover and cook for another 20–30 minutes, then stir until the cheese is completely melted and the soup is creamy.
- Taste and adjust seasoning with salt or pepper if needed.
- Ladle into bowls and top generously with cheese, sour cream, cilantro, and tortilla strips.