Description
This hearty Green Chili Chicken Enchilada Soup combines tender shredded chicken with flavorful green enchilada sauce, fire-roasted green chiles, and a blend of spices simmered all day in a slow cooker. Loaded with black and white beans, corn, and creamy melted cream cheese, this comforting soup is perfect for an easy weeknight dinner or meal prep. Garnish with fresh cilantro, lime, cheese, and avocado for a deliciously satisfying meal with a zesty Southwestern twist.
Ingredients
Scale
Main Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 2 cans (4 oz each) diced fire-roasted green chiles
- 1 can (10.5 oz) diced tomatoes
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 2 cups low-sodium chicken broth
- 2 cans (14.5 oz each) black beans, rinsed and drained
- 1 can (14.5 oz) white beans, rinsed and drained
- 1 cup corn kernels
- 3 tbsp fresh cilantro, chopped
- 1 package (8 oz) cream cheese
Toppings
- Fresh lime wedges
- Shredded cheese (cheddar or Mexican blend)
- Chopped fresh cilantro
- Diced avocado
Instructions
- Combine ingredients in slow cooker: Place the chicken breasts, green enchilada sauce, diced fire-roasted green chiles, diced tomatoes, chili powder, ground cumin, paprika, garlic powder, sea salt, onion powder, black pepper, and low-sodium chicken broth into a large crockpot. Stir to combine the ingredients evenly.
- Cook the soup low and slow: Cover the crockpot and cook on low heat for 7 to 8 hours, allowing the flavors to meld and the chicken to fully cook and become tender. Alternatively, cook on high for 3 to 4 hours if short on time.
- Shred the chicken: About 30 minutes before the soup finishes cooking, carefully remove the chicken breasts from the crockpot. Use two forks to shred the chicken finely, then return the shredded meat back into the soup.
- Add beans, corn, cilantro, and cream cheese: Stir in rinsed and drained black beans, white beans, corn kernels, chopped fresh cilantro, and cream cheese into the crockpot. Cover again and cook for an additional 30 minutes to heat through and allow the cream cheese to melt completely.
- Mix and serve: Stir the soup thoroughly to blend the melted cream cheese evenly throughout. Serve hot, garnished with fresh lime wedges, shredded cheese, diced avocado, and extra cilantro as desired for a fresh, vibrant finish.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- For a spicier soup, add diced jalapeños or increase the amount of green chiles.
- Cream cheese adds richness; for a lighter version, substitute with Greek yogurt or omit.
- Leftovers keep well and tend to taste even better the next day.
- This soup can be made in advance and refrigerated for up to 3 days or frozen for up to 3 months.
