Green Chili Chicken Enchilada Soup
A warm and comforting soup that combines flavorful chicken, green chiles, and spices with a creamy base, perfect for chilly days.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 2 cans (4 oz) diced fire-roasted green chiles
- 1 can (10.5 oz) diced tomatoes
- 2 cups low-sodium chicken broth
- 2 cans (14.5 oz) black beans, rinsed and drained
- 1 can (14.5 oz) white beans, rinsed and drained
- 1 cup corn
- 3 tbsp fresh cilantro, chopped
- 1 package (8 oz) cream cheese
Spices
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp sea salt
- 0.5 tsp onion powder
- 0.5 tsp black pepper
For Toppings
- Fresh lime, cheese, cilantro, avocado For serving and garnishing
Instructions
Preparation
- Gather all ingredients within arm's reach.
- Place the boneless, skinless chicken breasts in a large crockpot.
- Pour in the green enchilada sauce, diced fire-roasted green chiles, and diced tomatoes.
- Sprinkle in the chili powder, ground cumin, paprika, garlic powder, sea salt, onion powder, and black pepper.
- Add the low-sodium chicken broth ensuring the ingredients are well-coated.
Cooking
- Cover the crockpot with its lid and set to cook on low for 7 to 8 hours or high for 3 to 4 hours.
- About 30 minutes before it's done, shred the chicken in the pot with two forks.
- Add the black beans, white beans, corn, fresh cilantro, and cream cheese into the pot and stir well.
- Cover again and let it cook for 30 more minutes.
Serving
- Ladle the soup into bowls and garnish with fresh lime juice, cheese, cilantro, avocado, and crushed tortilla chips.
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Notes
This soup can be made ahead of time and tastes even better the next day as flavors meld together. For a thicker soup, blend a portion after shredding the chicken and mix it back in.