Irresistibly Easy Green Chile Chicken Enchilada Soup Recipe
Savor the comforting and flavor-packed Green Chile Chicken Enchilada Soup, perfect for chilly nights.
Servings 6 bowls
Calories 350kcal
Equipment
- Slow Cooker
Ingredients
For the Soup
- 2 lbs Chicken Breasts Can substitute with chicken thighs.
- 1 cup Green Enchilada Sauce Choose mild or medium.
- 4 cups Chicken Broth Low-sodium recommended.
- 1 can Diced Green Chilies Omit if sensitive to spice.
- 1 medium Onion, Diced White or yellow work well.
- 3 cloves Garlic, Minced Use fresh for best flavor.
- 8 oz Cream Cheese, Softened Substitute with coconut milk for dairy-free.
- 1 tbsp Ground Cumin Taco seasoning can be used as a substitute.
- 1 tbsp Chili Powder Adjust to your spice preference.
- 1 tsp Salt Adjust as needed.
- 1 tsp Black Pepper Fresh ground for best flavor.
Optional Toppings
- 1 bunch Fresh Cilantro For garnish.
- 2 pieces Lime Wedges Squeeze for brightness.
- 1 pkg Keto-Friendly Tortillas For low-carb scooping.
- 1 bag Tortilla Chips or Cornbread Optional for non-keto eaters.
Instructions
How to Make Green Chile Chicken Enchilada Soup
- Begin by placing the chicken breasts at the bottom of your slow cooker.
- Next, add the green enchilada sauce, chicken broth, diced onion, minced garlic, diced green chilies, cumin, chili powder, salt, and black pepper. Gently stir to combine all the flavors together.
- Cover your slow cooker and set to cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
- Once cooked, carefully remove the chicken breasts and shred into bite-sized pieces.
- Stir in the softened cream cheese until it blends smoothly into the soup.
- Ladle the warm soup into bowls and garnish with your choice of optional toppings.
Notes
Soften cream cheese at room temperature for the best texture. Adjust seasoning during the last minutes of cooking for optimal flavor.