Crockpot Creamy Green Chile Chicken Soup

Crockpot Creamy Green Chile Chicken Soup

This recipe is perfect for a hearty and flavorful weeknight meal. The slow cooker does all the work, and you’ll be rewarded with a creamy, delicious soup come dinner time.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 (4 oz) cans diced green chiles (mild, medium, or hot, depending on your preference)
• 1 (15 oz) can green enchilada sauce
• 1 (28 oz) can fire-roasted diced tomatoes (undrained)
• 1 (15 oz) can whole kernel corn (drained)
• 8 oz cream cheese, softened
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• Juice of 1/2 lime (optional)

Cooking Guide:

1. Add the chicken breasts, chicken broth, green chiles, enchilada sauce, fire-roasted tomatoes, corn, onion powder, garlic powder, chili powder, cumin, salt, and pepper to your slow cooker.
2. Stir everything together to combine.
3. Cook on LOW for 6-8 hours, or on HIGH for 4-6 hours, or until the chicken is cooked through and shreds easily with a fork.
4. Once the cooking time is complete, shred the chicken directly in the crockpot using two forks.
5. Add the softened cream cheese and lime juice (if using) to the soup. Stir until the cream cheese is melted and well incorporated into the soup.
6. Taste and adjust seasonings as needed.

Tips:

• For a thicker soup, mash some of the fire-roasted tomatoes before adding them to the crockpot.
• You can use leftover cooked chicken in this recipe. Shred it and add it to the crockpot during the last hour of cooking.
• If you prefer a spicier soup, add an additional diced jalapeno pepper to the crockpot with the other ingredients.
• For a richer flavor, use heavy cream instead of cream cheese. Add it in along with the cream cheese or during the last 30 minutes of cooking.
• Serve this soup with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped avocado, cilantro, or tortilla strips.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.