Crock Pot Green Enchilada Chicken Soup in Slow Cooker (Print version)

Creamy slow cooker green enchilada chicken soup with tender chicken, white beans, corn, green chiles, and a bright lime finish.

# Ingredients:

For the soup base

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts or thighs
02 - 20 oz (565 g) green enchilada sauce
03 - 3 cups (720 ml) low-sodium chicken broth
04 - 1/2 cup (120 g) salsa verde
05 - 1 can (4 oz or 115 g) diced green chiles, undrained
06 - 1 can (15 oz or 425 g) white beans, drained and rinsed
07 - 1 cup (140 g) frozen or canned corn
08 - 1 small yellow onion, finely diced
09 - 3 cloves garlic, minced
10 - 2 teaspoons ground cumin
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon black pepper

To finish

14 - 4 oz (115 g) cream cheese, softened and cubed
15 - 1 cup (115 g) shredded Monterey Jack cheese
16 - 1 tablespoon fresh lime juice
17 - 1/4 cup chopped fresh cilantro, plus more for serving
18 - Tortilla chips, avocado, sour cream, sliced jalapenos, and lime wedges for serving

# Instructions:

01 - Add the chicken, green enchilada sauce, broth, salsa verde, green chiles, white beans, corn, onion, garlic, cumin, oregano, salt, and pepper to a 5- to 6-quart slow cooker. Stir the broth around the chicken.
02 - Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and reaches 165°F in the thickest part.
03 - Transfer the chicken to a cutting board and shred it with two forks. Keep the slow cooker covered so the soup stays hot.
04 - Stir the softened cream cheese into the hot soup until mostly smooth. Add the Monterey Jack a handful at a time, stirring until melted.
05 - Return the shredded chicken to the slow cooker. Cover and cook for 10-15 minutes more, then stir in lime juice and cilantro. Taste and adjust salt.
06 - Ladle into bowls and top with tortilla chips, avocado, sour cream, jalapenos, extra cilantro, and lime wedges as desired.

# Good to know:

01 - Cook on low for the most tender shredded chicken.
02 - Use a gluten-free green enchilada sauce if serving gluten-free guests.
03 - Best texture comes from adding cream cheese near the end, not at the start.

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