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Crockpot Green Chile Chicken Enchilada Soup

All the flavors of creamy green chile chicken enchiladas, without having to roll a single tortilla. Chicken, green enchilada sauce, and plenty of seasonings cook together in the crockpot before cream cheese, half-and-half, and cheddar jack turn everything into a rich, cheesy soup. Finish with your favorite enchilada toppings and you've got a dinner that's easy, filling, and perfect for leftovers.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 469kcal

Equipment

Ingredients

  • 2 lbs thinly sliced chicken breast
  • 1 small yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 28 oz jar of green enchiladas sauce
  • 2 cups chicken stock
  • 2, 4 oz cans of green chilis
  • 1/2 half and half
  • 2 cups cheddar jack cheese
  • 4 oz of cream cheese
  • Juice of ½ lime

Optional toppings

  • Cilantro
  • Sour cream
  • Hot sauce
  • Diced avocado
US - M

Instructions

  • Add the chicken breasts, diced yellow onion, minced garlic, green enchilada sauce, chicken stock, and diced green chiles to the slow cooker.
  • Sprinkle in the ground cumin, chili powder, dried oregano, smoked paprika, garlic powder, onion powder, and black pepper. Stir everything together until well combined, making sure the chicken is submerged in the liquid.
  • Cover and cook on low for 2–3 hours or high for 1–2 hours, until the chicken is fully cooked, tender, and reaches an internal temperature of 165°F. Cooking times may vary depending on the thickness of the chicken breasts and your slow cooker.
  • Remove the chicken breasts from the slow cooker and shred using two forks. Return the shredded chicken to the soup and stir to combine.
  • Reduce the slow cooker to low or warm. Add the softened cream cheese and half-and-half, stirring until the cream cheese has completely melted into the broth. Gradually add the shredded cheddar jack cheese, one handful at a time, stirring between additions until melted and incorporated.
  • Stir in the fresh lime juice and allow everything to warm together for another 10–15 minutes. Taste and adjust with additional salt or pepper as needed.
  • Serve and enjoy. Ladle the soup into bowls and top with crispy tortilla strips, fresh cilantro, sour cream, hot sauce, diced avocado, and an extra squeeze of fresh lime juice.

Nutrition

Calories: 469kcal | Carbohydrates: 19g | Protein: 47g | Fat: 23g | Fiber: 4g