I love a good bowl of soup, especially on cool fall evenings! I find this soup, so thick it could almost be a stew, really hits the spot! A little spicy, a little Mexican – all my favorites in one dish!
I think when you try it, it will become a family favorite, too! Serve this up with some tortilla chips, a little sour cream, cheese, and maybe a little hot sauce to taste! Enjoy!
Crockpot Chicken Enchilada Green Chili Soup
This soup is perfect to come home to on cool nights in the fall or winter! Leave it in the crockpot all day and it will make your home smell like a Mexican fiesta!
Recipe type: soup
Serves: 8 servings
- 1 can green chili enchilada sauce
- 4 chicken breasts, boneless
- 2 cans diced green chilies
- 1 can fire roasted diced tomatoes
- 4 teaspoons chili powder
- 1 T. cumin
- 1 teaspoon paprika (if you use smoked, this would add a smokey flavor!)
- 1 T. cilantro, chopped (optional)
- 2 cans black beans, drained & rinsed
- 1 can white beans, drained & rinsed
- 16 oz. chicken broth (you can use more for a more soupy, soup!)
- salt & pepper to taste (optional)
- 8oz cream cheese, cubed
- Pour half the can of green enchilada sauce on bottom of crockpot, then add chicken breasts.
- Top with remaining green enchilada sauce and all other ingredients, except for the cream cheese.
- Cover and cook on low for 8 hours, or on high for 4 hours.
- A half hour before serving, take 2 forks and shred the chicken. Add in the cubed cream cheese. Stir and cover, allowing the cream cheese to melt.
- Serve when the cream cheese is melted - enjoy!