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.
- Soften Your Cream Cheese. If it's cold, it won't melt correctly, and you'll end up with little white bits of pure cream cheese in the soup. Let it sit on the counter for 30-45 minutes prior to adding it to the soup.
- Shred Hot Chicken. Shred your chicken while it's as hot as possible. The hot meat will shred far more easily than cool meat.
- Storage. Store leftovers in the refrigerator in an airtight container for up to 3 days. For longer storage, freeze for up to 3 months in an airtight, freezer-safe container.
- Reheat. Place the soup in a saucepan on the stove until warmed through. Add some more broth of heavy cream if it's too thick. If the soup is frozen, thaw it out in the fridge overnight before reheating.