Green Chili Chicken Enchilada Soup
A comforting and flavorful soup combining the delicious elements of enchiladas with tender chicken and zesty green chiles, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can green enchilada sauce (10 oz)
- 2 cans diced fire-roasted green chiles (4 oz each)
- 1 can diced tomatoes (10.5 oz)
- 2 cups low-sodium chicken broth
Spices
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp sea salt
- 0.5 tsp onion powder
- 0.5 tsp black pepper
Beans and Vegetables
- 2 cans black beans, rinsed and drained (14.5 oz each)
- 1 can white beans, rinsed and drained (14.5 oz)
- 1 cup corn
- 3 tbsp fresh cilantro, chopped
Creamy Component
- 1 package cream cheese (8 oz)
Toppings
- Fresh lime For squeezing over the soup
- Cheese For topping
- Cilantro For garnish
- Avocado For topping
Instructions
Preparation
- Prepare your ingredients: chop the cilantro, shred the chicken after cooking.
- Place the chicken into the crockpot and layer with green enchilada sauce, diced green chiles, and diced tomatoes.
- Sprinkle in the spice blend of chili powder, cumin, paprika, garlic powder, sea salt, onion powder, and black pepper.
- Pour in the low-sodium chicken broth to coat all ingredients.
Cooking
- Cover the crockpot and cook on low for 7-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, shred the chicken and return it to the crockpot with black beans, white beans, corn, cilantro, and cream cheese.
- Stir well, cover, and cook for an additional 30 minutes.
Serving
- Ladle the soup into bowls and garnish with lime juice, shredded cheese, cilantro, and avocado.
- Top with crushed tortilla chips for added crunch.
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Notes
Customize the soup by adding more vegetables, adjusting spice levels, or using different toppings.