Green Chicken Enchilada Soup
Green Chicken Enchilada Soup is a delicious recipe that loaded with all flavors of enchiladas with tender chicken, seasonings, corn, and tortilla chips.
Servings: 10 Servings
Ingredients
- 3 boneless skinless chicken breasts
- 1 cup onions, diced
- 3 cloves garlic, minced
- 1 teaspoon Slap Ya Mama
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 24 ounce chicken broth
- (2) 15 ounce green enchilada sauce
- 7 ounce salsa Verde
- 1 cup heavy cream
- 4 ounce cream cheese, room temperature
- 4 ounce diced green chilies
- 2 cups shredded Monterey Jack cheese
- (2) 15 ounce black beans, drained
- (2) 15 ounce whole kernel corn, drained
- 4 ounce bag tortilla strips
- Optional toppings: Cilantro, green onions, sour cream and diced avocado
Instructions
- Spray a 6 -8 quart slow cooker with non-stick cooking spray.
- Add chicken, onions, garlic, seasonings, chicken broth, and enchilada sauce. Stir.
- Cover and cook on high for 4 hours or low for 6-8 hours.
- Shred chicken, return to crock pot, and add heavy cream, cream cheese, salsa Verde, diced green chilies, shredded cheese, beans and corn. Stir to combine.
- Continue to cook on high for 30 additional minutes until the cheese is melted.
- Serve into individual serving bowls, top with optional toppings and tortilla strips.
Notes
Recipe inspired from Seeking Good Eats