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Crock Pot Green Enchilada Chicken Soup

A cozy, creamy soup with tender chicken, warm spices, and an easy one-pot preparation that's perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breasts
  • 1 can green enchilada sauce
  • 1 can diced tomatoes with green chilies
  • 1 cup chicken broth
  • 1 cup cream cheese
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
Optional Toppings
  • avocado Sliced
  • cilantro Fresh
  • sour cream

Method
 

Preparation
  1. Place the chicken breasts in the crock pot.
  2. Add in the green enchilada sauce, diced tomatoes, chicken broth, onion, bell pepper, and garlic.
  3. Season everything with salt and pepper.
  4. Cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is cooked through.
  5. Remove the chicken, shred it with two forks, and return it to the pot.
  6. Stir in the cream cheese and shredded cheese until melted and well combined.
  7. Serve hot, garnished with your choice of toppings.

Notes

This soup can be stored in the fridge for 3-4 days, or frozen for up to 3 months without dairy toppings. Reheat on the stove or microwave.