Cooked - Green Chicken Enchilada Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Green Chicken Enchilada Soup

6.0

1 (15.5-ounce) can white kidney beans (drained and rinsed)

2 (15.5-ounce) cans black beans (drained and rinsed)

1 pound boneless, skinless chicken thighs (or use small chicken breasts)

2 (4-ounce) cans diced green chiles (see note 1)

1 (14.5-ounce) can diced tomatoes (optional, I like fire-roasted)

1 (10-ounce) can green enchilada sauce (see note 2)

4 teaspoons ground chili powder

1 tablespoon ground cumin

1 teaspoon paprika

1 teaspoon salt

¼ teaspoon pepper

1 cup chicken broth (see note 3)

1 (8-ounce) package cream cheese (see note 4)

1 large lime (optional)

3 tablespoons fresh cilantro (optional)

Toppings as desired (see note 5)

Add beans, chicken, green chiles (with liquid), tomatoes (with liquid), enchilada sauce, chili powder, cumin, paprika, salt, pepper, and chicken broth to the slow cooker. Stir well, then spread everything out evenly, ensuring the chicken pieces aren’t overlapping.
Cover and cook on low for 5–7 hours or high for 3–5 hours, until the chicken is cooked through (165°F and easy to shred).
Remove the chicken into a bowl and set aside. Add very soft cream cheese to the slow cooker. Briskly whisk, then cover and cook on high for 10–20 minutes or until the cream cheese is fully melted. Whisk again until smooth.
While the cream cheese melts, shred the chicken with two forks or slice it thinly. Once the cream cheese is fully incorporated, stir the chicken back into the soup. Add 1–2 tablespoons of lime juice and cilantro, if desired. Taste and adjust the seasonings.
Ladle the soup into bowls and top with your favorite toppings for extra flavor (see note 5).

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 41 weeks ago

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