Description
A comforting, fresh, and creamy soup made with tender chicken, green enchilada sauce, and warm spices, delivering all the flavors of green chicken enchiladas in an easy cozy bowl.
Ingredients
- Boneless, skinless chicken breasts
- Green enchilada sauce
- Chicken broth
- Diced green chilies
- Onion, diced
- Garlic, minced
- Cream cheese, softened
- Ground cumin
- Chili powder
- Salt
- Black pepper
Instructions
- Place the chicken breasts in the slow cooker.
- Add green enchilada sauce, chicken broth, diced onion, garlic, green chilies, cumin, chili powder, salt, and black pepper.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours until the chicken is tender.
- Remove the chicken, shred with two forks, and return it to the slow cooker.
- Add the softened cream cheese and stir until fully melted and smooth.
- Taste and adjust seasoning as needed.
- Ladle into bowls and serve hot with desired toppings.
Notes
Soften the cream cheese before adding for a smooth texture. If the soup thickens too much, add a splash of broth. Let the soup rest for 10 minutes before serving for best flavor.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired