Slow Cooker Creamy Green Enchilada Chicken Soup
This slow cooker soup combines boneless, skinless chicken, green enchilada sauce, and cheese for a delicious, comforting, protein-rich meal.
Servings: 6 servings
Calories: 673kcal
Equipment
- measuring cups
Ingredients
- 1.5 - 2 lbs boneless, skinless chicken pieces breasts or thighs
- 15 oz can chickpeas rinsed and drained
- 2 10 oz cans green enchilada sauce
- 4 oz chopped green chilies
- 1 tablespoon green hot sauce
- 4 cups chicken broth
- 8 oz whipped cream cheese
- 2 cups + Mexican blend shredded cheese Plus extra to melt on top if you like
Instructions
- Place 1.5 - 2 lbs boneless, skinless chicken pieces in a greased slow cooker
- Add 15 oz can chickpeas, 2 10 oz cans green enchilada sauce, 4 oz chopped green chilies, 1 tablespoon green hot sauce, and 4 cups chicken broth
- Cover and cook on low for 4-6 hours or high for 2-3 hours. Until chicken reaches an internal temperature of 165℉
- Once cooked through, remove chicken and set aside
- Add 8 oz whipped cream cheese and 2 cups Mexican blend shredded cheese. Stir and cover to allow both cheeses to melt.
- Shred chicken and stir it into the soup
- Top with avocado, cilantro, green onion, and or more cheese as desired.
- Serve and enjoy!
Video
Notes
- Chicken breasts and thighs both work well with this recipe.
- Cold cream cheese can curdle when added to hot soup. Avoid this by allowing it to come to room temperature before adding it.
- See above for serving and storing ideas
- Add salt and pepper to taste, if needed
- If you are a fan of spice, you can dial up the heat by adding extra hot sauce.
Nutrition
Calories: 673kcal | Carbohydrates: 24g | Protein: 52g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 189mg | Sodium: 1377mg | Potassium: 810mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1111IU | Vitamin C: 6mg | Calcium: 609mg | Iron: 3mg
