Description

This creamy green chile chicken enchilada soup is a comforting slow cooker recipe perfect for easy weeknight meals. Tender shredded chicken simmers in a flavorful blend of green chiles, enchilada sauce, and spices, enriched with cream cheese for a luscious texture. Hearty black beans and sweet corn add depth and nutrition. Garnished with fresh cilantro, this soup brings the taste of classic Mexican-inspired enchiladas to your bowl with minimal effort.

Ingredients

Scale

Proteins

2 boneless, skinless chicken breasts (about 1 lb or 450 g)

Vegetables and Legumes

1 can (4 oz or 113 g) diced green chiles
1 medium onion, diced
3 cloves garlic, minced
1 can (15 oz or 425 g) corn, drained
1 can (15 oz or 425 g) black beans, drained and rinsed

Liquids and Dairy

4 cups (960 ml) chicken broth
8 oz (225 g) cream cheese, softened
1 cup (240 ml) enchilada sauce

Spices and Garnish

1 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)

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Instructions

Gather Ingredients: Collect all listed ingredients to ensure a smooth cooking process without interruptions.
Prepare Chicken: Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Season generously with salt and pepper to enhance flavor.
Add Vegetables and Liquids: Layer the diced onion, minced garlic, and diced green chiles evenly over the chicken. Pour in the chicken broth and enchilada sauce to create the soup base.
Cook in Slow Cooker: Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours, allowing the chicken to cook thoroughly and flavors to meld.
Shred Chicken and Add Cream Cheese: Once cooked, shred the chicken directly in the slow cooker using two forks. Return the shredded chicken to the soup and add the softened cream cheese, stirring until fully melted and the soup is creamy.
Incorporate Beans and Corn: Stir in the drained black beans and corn. Let the soup cook on low for an additional 10-15 minutes to warm the beans and corn through.
Garnish and Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro before serving for a fresh, aromatic finish.

Notes

You can substitute the chicken breasts with boneless thighs for a juicier texture.
Adjust the amount of green chiles and enchilada sauce to control the soup’s spiciness.
If you prefer a thicker soup, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
For a dairy-free version, omit the cream cheese or substitute with a vegan cream cheese alternative.