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Crock Pot Green Enchilada Chicken Soup

This comforting soup combines savory chicken, zesty green enchilada sauce, and creamy cheese, all cooked effortlessly in a crock pot.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breasts
  • 1 can green enchilada sauce
  • 1 can diced tomatoes with green chilies
  • 1 cup chicken broth
  • 1 cup cream cheese Can substitute with Greek yogurt for a lighter version.
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced Toasted for enhanced flavor.
  • Salt and pepper to taste
Optional Toppings
  • avocado Sliced
  • cilantro Fresh
  • sour cream For creaminess

Method
 

Preparation
  1. Place the chicken breasts in the crock pot.
  2. Add in the green enchilada sauce, diced tomatoes, chicken broth, onion, bell pepper, and garlic.
  3. Season everything with salt and pepper.
Cooking
  1. Cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is cooked through.
  2. Remove the chicken, shred it with two forks, and return it to the pot.
  3. Stir in the cream cheese and shredded cheese until melted and well combined.
  4. Serve hot, garnished with your choice of toppings.

Notes

Have leftovers? This soup keeps well in the fridge for about 3-4 days or can be frozen for up to 3 months. Adjust the heat by omitting or swapping the diced tomatoes with milder options. Substitute chicken for ground turkey or beef or use canned beans for a vegetarian option.