Yield: 6 servings
Chicken Enchilada Soup
Spicy, hearty, and creamy, this crockpot chicken enchilada soup is the perfect dinner. It's packed with tender chicken, tons of beans, and melted cream cheese.
Ingredients
For the Soup:
- 2 lbs boneless, skinless chicken breasts, or thighs
- 2 tablespoons taco seasoning
- 1 (4 oz) can diced green chiles
- 2 (10 oz) cans green enchilada sauce
- 1 (16 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups chicken stock
- 8 oz cream cheese, cut into sections
Optional Toppings:
- Avocados, sliced or diced
- Sour cream, or Mexican crema
- Shredded Monterey Jack cheese, or crumbled queso fresco
- Lime juice, fresh-squeezed
- Cilantro
- Sliced radishes
- Lime wedges
- Tortilla strips, or chips
Instructions
- Spray crockpot with non-stick spray. Place chicken breasts in crockpot and sprinkle the taco seasoning over the top.
- Add the green chiles, enchilada sauce, pinto beans, black beans and chicken broth, stir until combined. Place lid on the crockpot and cook on low for 6 to 8 hours, or high 3 to 4 hours, until chicken is cooked through and easily shreds.
- About 30 minutes before you are ready to serve, set the cubed cream cheese on the counter to get to room temperature.
- When you are ready to serve add cream cheese to the crockpot and use two forks to shred the chicken. Stir until the cheese is melted and well combined.
- Serve hot with your favorite toppings.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the crockpot, on the stove over medium heat, or in the microwave on 80% power in 30-second increments.
Freeze: Make sure the soup is completely cool, then store it in an airtight container in the freezer for up to 3 months. For best results, let the soup thaw in the fridge for 24 hours before reheating.
Soft Cream Cheese: Make sure to take your cream cheese out of the fridge early enough that it’s warmed up to room temperature by the time you use it. Room-temperature cream cheese will melt much more quickly and easily in the crockpot. If you forget to set out the cream cheese, you can always microwave it in 30 second bursts until soft!
Adjust The Heat: Hatch green chiles and green enchilada sauce both come in mild, medium, and hot varieties, so you can easily adjust the spice level to fit your taste. We used mild enchilada sauce and mild green chiles to keep this soup family friendly.
Nutrition
Calories: 578kcal, Carbohydrates: 51g, Protein: 51g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 137mg, Sodium: 1372mg, Potassium: 1296mg, Fiber: 15g, Sugar: 9g, Vitamin A: 1292IU, Vitamin C: 11mg, Calcium: 107mg, Iron: 5mg