Crockpot Green Enchilada Chicken Soup
This green enchilada chicken soup is creamy, cheesy, a little tangy, and packed with green chile flavor. Best of all, the crockpot requires very little participation from you so dinner is waiting for you when you're ready.
Servings 8
Calories 367kcal
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 1 cup onion diced
- 4 ounces diced green chiles
- 28 ounces green enchilada sauce
- 2 cups chicken stock I used Old El Paso Tinga Style
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon Mexican oregano use regular oregano if you can't find the Mexican variety
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- 4 ounces cream cheese softened and cubed
- 1 cup half-and-half or heavy cream
- 8 ounces Monterey Jack cheese 2 cups, shredded
- 1 tablespoon lime juice plus more to taste
Instructions
- Add the chicken to the bottom of a 6-quart slow cooker.
- Add the onion, garlic, green chiles, enchilada sauce, chicken broth, cumin, oregano, salt, and pepper.
- Cover and cook on LOW for 4 to 6 hours or HIGH for 2½ to 3½ hours, until the chicken is tender and reaches 165°F internally.
- Remove the chicken to a plate and shred it with two forks. Return it to the slow cooker.
- Microwave the cream cheese and half-and-half together until the cream cheese is very soft, about 30-60 seconds, then whisk until smooth.
- Pour the cream mixture into the slow cooker.
- Add the Monterey Jack a handful at a time, stirring between additions until melted and creamy.
- Stir in the lime juice. Taste and adjust the salt, pepper, or lime. If the soup is thicker than you like, add a little additional chicken broth until it reaches the consistency you want.
- Cover and cook on LOW for another 10 to 15 minutes, just until everything is hot. Don't let it boil after adding the dairy, because dairy occasionally chooses violence when overheated.
Notes
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the soup for up to 3 months but be aware the dairy products can sometimes cause it to be a little grainy when it's reheated.
Tips:
- You can use rotisserie chicken instead of raw chicken to save time if you like. You'll just need to add the ingredients and heat it through. You could even make it on top of the stove.
- Add the lime at the very end. That little hit of acidity brightens the green chile flavor and cuts through the richness of the cream and cheese.
- Serve with crumbled tortilla chips and a little more grated cheese on top.
- Half & Half is sometimes called light cream.
Nutrition
Calories: 367kcal | Carbohydrates: 16g | Protein: 30g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 1481mg | Potassium: 518mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1229IU | Vitamin C: 10mg | Calcium: 279mg | Iron: 2mg
