🍲 Crock Pot Green Enchilada Chicken Soup

Prep time: 10 mins | Cook time: 4–6 hours | Servings: 6

🛒 Ingredients

The Base:

2 lbs Boneless, skinless chicken thighs (trimmed of excess fat)

2 cans (10 oz each) Green enchilada sauce (mild or medium)

1 large White or yellow onion, diced

2 cloves Garlic, minced

1 can (4 oz) Diced green chiles (optional, for extra kick)

3 cups Chicken broth (low sodium preferred)

The Creamy Finish:

1 block (8 oz) Cream cheese, softened and cubed

1/2 cup Heavy cream or sour cream

Suggested Toppings:

Fresh cilantro, chopped 🌿

Shredded Monterey Jack or Pepper Jack cheese 🧀

Diced avocado 🥑

Squeeze of fresh lime juice 🍋‍🟩

Tortilla strips or chips for crunch

🔪 Instructions

Combine: Place the chicken thighs, diced onion, minced garlic, and green chiles (if using) into the bottom of the slow cooker.

Pour: Pour both cans of green enchilada sauce and the chicken broth over the chicken. Stir slightly to combine.

Slow Cook: Cover and cook on Low for 6–7 hours or on High for 3–4 hours.

Shred: Once the chicken is tender, remove it from the pot and shred it using two forks. Return the shredded chicken to the crock pot.

Make it Creamy: Add the cubed cream cheese and heavy cream. Stir well, cover, and cook for another 20–30 minutes until the cheese is completely melted and the soup is velvety.

Serve: Ladle into bowls and pile on your favorite toppings!

💡 Pro Tips

The Cream Cheese Trick: To prevent the cream cheese from "clumping," whisk it with a ladle-full of the hot soup broth in a small bowl before adding it to the pot.

Veggie Boost: Feel free to stir in a can of drained corn or black beans during the last hour of cooking for more texture.

Enjoy your cozy, Southwest-style dinner! 🥣🔥