Green Chile Chicken Enchilada Soup - Slow Cooker
This creamy Green Chile Chicken Enchilada Soup is a flavorful, slow cooker favorite made with shredded chicken and green chiles. Easy to customize with toppings and perfect for cozy weeknights or feeding a crowd.
Servings: 12
Ingredients
- 2 ½ pounds boneless skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon granulated garlic
- 28 ounce can green enchilada sauce
- 24 ounces chicken broth
- 1 cup half and half (I use fat free and it works great!)
- 2 cups monterey jack cheese shredded
- 4 ounces cream cheese cubed and softened
- ½ cup green salsa salsa verde
Topping Options
- green salsa
- avocado
- cheese
- black beans
- pico
- tortilla strips
- cilantro
Instructions
- Add breasts, enchilada sauce and chicken broth to a slow cooker. I find a 6-7 qt slow cooker is best for this recipe.
- Cook on Low 6 to 8 hours. Until tender. I do not recommend cooking on high as it can dry or toughen your chicken.
- Remove the chicken and shred. In slow cooker add jack cheese, cream cheese (soft), half and half and green salsa and whisk together until smooth. Add shredded chicken back to slow cooker. Add additional salsa to taste. Keep warm until ready to serve.Toppings: rice, black beans, Monterey Jack cheese, cilantro, pico, avocado etc
Notes
This is a fabulous crockpot recipe that feeds 12! It can easily be cut in half. Be sure to soften cream cheese before adding.
