Green Enchilada Chicken Soup
A hearty and comforting twist on traditional green chile chicken enchiladas, transformed into a creamy and flavorful soup that simmers effortlessly in the slow cooker.
Ingredients
- 1 cup corn kernels
- 10 ounces green enchilada sauce
- 1 teaspoon garlic powder
- 32 ounces chicken stock
- 1 ½ to 2 pounds chicken breasts frozen or thawed
- 2 teaspoons chili powder
- 4 ounces cream cheese cubed and softened
- 4.5 ounces diced green chiles
- 15 ounces white beans rinsed and drained
- 2 teaspoons ground cumin
- Salt and pepper to taste
- Optional garnishes: shredded cheese avocado slices, sour cream, tortilla strips, fresh cilantro
Instructions
- Place chicken breasts, chicken stock, green enchilada sauce, diced green chiles, white beans, corn, ground cumin, chili powder, and garlic powder into the basin of a slow cooker.
- Cover and cook on high for 3 to 4 hours, or until the chicken becomes tender and easy to shred. Remove the chicken from the pot, transfer to a cutting board, and shred thoroughly, discarding any unwanted fat.
- Return the shredded chicken to the cooker. Add the cream cheese, ensuring it is at room temperature to prevent curdling, and stir until combined. Continue cooking for an additional 15 minutes, or until the cream cheese is fully melted and incorporated. Season to taste with salt and pepper.
- Ladle the soup into serving bowls and garnish with any desired toppings.
Notes
Variations:
For a heartier texture, an extra can of white, black, or kidney beans can be included.
Optional vegetables such as diced onions, bell peppers, or zucchini make excellent additions.
Stovetop Method:
Use 3 cups of pre-cooked shredded chicken. Combine all ingredients except the cream cheese in a large pot and simmer for 20 to 30 minutes. Stir in the cream cheese just before serving.