Crock Pot Green Enchilada Chicken Soup

Here’s a cozy, creamy, and super easy Crock Pot Green Enchilada Chicken Soup recipe—perfect for busy nights or meal prep!

🥣 Crock Pot Green Enchilada Chicken Soup

Ingredients:

• 1.5 to 2 lbs boneless, skinless chicken breasts (or thighs)
• 1 (15 oz) can green enchilada sauce
• 1 (10 oz) can diced green chiles (mild or hot)
• 1 (15 oz) can corn (drained)
• 1 (15 oz) can black beans (drained and rinsed)
• 4 cups chicken broth (low sodium preferred)
• 1 block (8 oz) cream cheese (cut into cubes, softened)
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt & pepper to taste
• Juice of 1 lime (optional, for brightness)

Optional Toppings:

• Shredded cheese (Monterey Jack, cheddar, or Mexican blend)
• Crushed tortilla chips
• Sour cream or Greek yogurt
• Diced avocado
• Fresh cilantro
• Jalapeño slices

Instructions:

1. Add ingredients to the Crock Pot:
   • Place chicken breasts in the bottom.
   • Add enchilada sauce, green chiles, corn, black beans, chicken broth, and spices (except lime and cream cheese).
   • Stir gently to combine.
2. Cook:
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is fully cooked and tender.
3. Shred the chicken:
   • Remove the chicken, shred it with two forks, then return it to the Crock Pot.
4. Add cream cheese:
   • Stir in the cubed cream cheese until melted and creamy. You can let it sit for about 10–15 minutes on high or stir frequently to speed it up.
   • Add lime juice if using.
5. Taste and adjust:
   • Add salt or extra spices if needed. Stir well to blend everything evenly.
6. Serve hot with your favorite toppings!

🧊 Storage Tips:

• Fridge: Lasts 3–4 days in an airtight container.
• Freezer: Freeze for up to 2 months (leave out the cream cheese when freezing and stir it in fresh when reheating for best texture).