Slow Cooker Green Enchilada Chicken Soup
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It’s almost time for the Super Bowl, a day my family eagerly anticipates each year. It’s more than just a game for us—it’s now a tradition where everyone comes together to enjoy great company, delicious food, and exciting football. My kids always come home, and we put together a big spread as part of our Super Bowl gathering. So, this week, I’ll be focusing on sharing recipes perfect for the big game day. One standout option is this slow cooker green chili enchilada chicken soup.
Why not host a Souper Bowl Party for the Super Bowl and serve a selection of hearty soups? This green chili enchilada chicken soup is full of flavor and sure to be a hit. It’s a hearty, flavorful dish that’s incredibly easy to make, requiring just about 4 hours in the slow cooker. The best part is that it doesn’t require much effort—the slow cooker takes care of most of the work. This soup has quickly become a new family favorite and even rivals my white chicken chili recipe.
Get ready to impress your guests with this delicious and comforting soup, perfect for enjoying while watching the big game. Serve a few options along with some crusty bread and tortilla chips, and you’ll have a winning combination for your Souper Bowl Party!
Ingredients for Crockpot Green Chicken Enchilada Soup
- CHICKEN BREASTS
- GREAT NORTHERN BEANS
- GREEN ENCHILADA SAUCE
- SALSA VERDE (AKA GREEN SALSA)
- SALT
- PEPPER
- HEAVY WHIPPING CREAM
- MONTEREY JACK CHEESE
- CREAM CHEESE
- CHICKEN BROTH
- CORNSTARCH
- AVOCADO
- CILANTRO
- SOUR CREAM
Instructions for Slow Cooker Green Enchilada Chicken Soup
Add Ingredients to the Crock Pot: Place the chicken into the crock pot first, followed by the beans. Pour in the green enchilada sauce and salsa verde, making sure the chicken and beans are covered. Season with salt and pepper to taste.
Cook the Soup: Cover the crock pot with the lid. Depending on your schedule, you can choose to cook the soup on low for 5-6 hours or on high for 3 hours. This slow-cooking process allows the flavors to meld together beautifully while ensuring the chicken becomes tender and flavorful.
Prepare the Cream Mixture: Prepare the cream mixture for about 30 minutes to 1 hour before the soup is done. In a separate bowl, whisk the cornstarch into the heavy whipping cream until fully dissolved. This mixture will thicken the soup and add a rich, creamy texture. When the soup finishes, remove chicken breasts and shred. Then, add the shredded chicken back into the slow cooker.
Incorporate the Cream and Cheese: Once the cornstarch is dissolved, add the heavy whipping cream mixture into the crock pot. Follow this by stirring in the chicken broth, shredded Monterey Jack cheese, and cream cheese. Make sure the cheeses are well distributed throughout the soup. Cover the crock pot again and continue cooking until the cheeses fully melt and the soup thickens, approximately 30 minutes to 1 hour.
Final Touches: Before serving, give the soup a good stir so all the ingredients are combined well. The soup should be creamy, thick, and full of flavor by this point. Ladle the hot soup into bowls and garnish with a dollop of sour cream, slices of avocado, and freshly chopped cilantro. These toppings add a fresh, vibrant touch to the rich and hearty soup.
Serve the soup with tortilla chips on the side, and enjoy this delicious and comforting meal with your family and friends. This slow cooker green chili enchilada chicken soup is perfect for game day gatherings or any cozy evening at home.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, you can use 6 boneless skinless chicken thighs in the place of the chicken breasts. Chicken thighs are slightly more flavorful and juicier, which can add a richer taste to the soup.
Can I make the soup spicer?
Adust the level of spiciness of the soup by the level of spice in the green enchilada sauce and salsa verde you use. We prefer a milder soup, so I choose mild versions of these ingredients.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stove or in the crock pot before serving.
What can I use as a substitute for Monterey Jack cheese?
You can substitute Monterey Jack cheese with other mild, melty cheeses like cheddar, mozzarella, or Colby Jack. Each will provide a slightly different flavor but will still result in a deliciously creamy soup. However, when using a cheese that is not white, it can change the color of the soup.
Can I add other vegetables to the soup?
Absolutely! Feel free to add vegetables like corn, bell peppers, or diced tomatoes to enhance the flavor and texture. Just be mindful of the cooking time, as some vegetables need adding later in the cooking process to avoid becoming too soft.
FOR MORE RECIPES LIKE THIS, TRY:
- Slow Cooker Chicken Enchiladas
- Stacked Chicken Enchiladas
- Honey Lime Chicken Enchiladas
- Easy Chicken Enchilada Soup
Slow Cooker Green Enchilada Chicken Soup
Real Mom Kitchen
Ingredients
- 3 boneless skinless chicken breasts
- 30 oz canned great northern beans drained and rinsed
- 28 oz can green enchilada sauce
- ½ cup salsa verde
- ½ tsp salt
- ¼ tsp pepper
- 1 cup heavy whipping cream
- 2 cups Monterey jack cheese shredded
- 8 oz cream cheese diced into small pieces
- 2 cups chicken broth
- 1 Tbsp cornstarch
- Toppings:
- 1 avocado diced
- 1 bunch cilantro chopped
- 1 cup sour cream
Instructions
- Place chicken, beans, green enchilada sauce, salsa verde, salt, and pepper in the crock pot.
- Cover and cook on low for 5-6 hours or on high for 3 hours. Remove the chicken and shred. Then, add it back into the slow cooker.
- Stir cornstarch into heavy whipping cream until dissolved. Add the cream mixture, chicken broth, Monterey Jack cheese, and cream cheese to the crock pot.
- Cover and cook for an additional 30 minutes to 1 hour, until the cheese has melted and the soup is creamy.
- Top with sour cream, avocado slices, and cilantro.
Nutrition
Recipe adapted from Prep 4 Life.
