Slow Cooker Green Chicken Enchilada Soup

4.50 from 2 votes

Put a twist on Taco Tuesday with this easy chicken green enchilada soup, made with just a few ingredients and seasonings.

Prep Time10

Cook Time6

Total Time6 10

Course: Soup

Cuisine: American

Servings:

2.5 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces
4 cups chicken broth
30 oz. green enchilada sauce (two 15 oz. cans or one 28 oz. can)
15 oz. can corn drained
15 oz. can black beans drained and rinsed
1 Tbsp. cumin
1 Tbsp. chili powder
4 oz. cream cheese room temp, cubed
1 cup heavy cream
1 cup green salsa
2 cups Monterey Jack cheese shredded
salt and pepper to taste

Place the chicken, broth, enchilada sauce, corn, black beans, cumin, and chili powder in the slow cooker. Cook on high for 4 hours or low for 6 hours.
Stir in the cream cheese until melted.
Add the heavy cream, salsa and the cheese and stir until combined. Season with salt and pepper.
Serve with avocado, cilantro and lime wedges.

For a lighter version, use Greek yogurt instead of heavy cream. You can also experiment with different types of beans, like white beans or pinto beans, to add your own twist.
Store any remaining soup in an airtight container in the refrigerator for up to three days. Reheat on the stovetop or in the microwave.

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