Ingredients
1.5 lbs boneless skinless chicken breasts
28 oz green enchilada sauce
2 cans (4 oz each) diced green chiles
32 oz chicken broth
8 oz cream cheese, softened
1 cup frozen corn
1 can (15 oz) black beans, rinsed and drained
1 tsp cumin
1/2 tsp onion powder
Salt and pepper to taste
Optional toppings: Cilantro, avocado, tortilla chips, lime wedges
Instructions
Step 1: Place the chicken breasts in the bottom of the slow cooker.
Step 2: Add the green enchilada sauce, chicken broth, diced green chiles, cumin, and onion powder. Stir briefly to combine around the chicken.
Step 3: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is tender.
Step 4: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
Step 5: Add the softened cream cheese, corn, and black beans. Stir until the cream cheese is fully melted and incorporated into the slow cooker creamy green chile chicken enchilada soup.
Step 6: Taste and adjust seasonings with salt and pepper. Serve hot with your favorite toppings.
Notes
For a smoother soup, you can blend the liquid and cream cheese before adding the shredded chicken and beans back in.
- Prep Time: PT15M
- Cook Time: PT6H
- Category: Healthy Dinner
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 345 kcal
- Sugar: 5g
- Sodium: 890mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
Keywords: slow cooker, green chile, chicken soup, enchilada soup, creamy soup, crockpot dinner
