Crock Pot Green Enchilada Chicken Soup

Description of this recipe
Crock Pot Green Enchilada Chicken Soup is a creamy, flavorful dish that combines tender shredded chicken with zesty green enchilada sauce and rich cheeses. This comforting soup is perfect for chilly evenings or whenever you’re craving something hearty yet easy to prepare. The slow cooker does all the work, allowing the flavors to meld beautifully while you go about your day.

Why you will love this recipe
This recipe is not only incredibly delicious, but it also offers the convenience of a one-pot meal that requires minimal effort. The combination of green enchilada sauce and salsa verde gives the soup a delightful kick, while the addition of cream cheese and half-and-half creates a rich, velvety texture. Moreover, it’s highly customizable; you can easily adjust the spice level, add your favorite toppings, or serve it with warm tortillas for a complete meal. Whether you’re serving it on a busy weeknight or at a cozy gathering, this soup is sure to impress your family and friends.

Introduction
As the weather cools down, there’s nothing quite like a warm bowl of soup to comfort the soul. This Crock Pot Green Enchilada Chicken Soup is a fantastic option for those who love bold flavors and creamy textures. The beauty of this recipe lies in its simplicity and the ability to allow the slow cooker to do the work for you. Just toss in your ingredients in the morning, and by dinner time, you’ll have a delicious meal ready to serve. This soup is not only satisfying but also packed with protein from the chicken and healthy fats from the cheeses, making it a wholesome choice for any day of the week.

Ingredients:

2.5 lbs of boneless skinless chicken breasts or thighs
28 oz can of green enchilada sauce
24 oz of chicken broth
1 cup half and half or heavy whipping cream
2 cups Monterey Jack cheese, shredded
4 oz cream cheese, cubed at room temperature
4 oz green salsa (salsa verde)
Salt and pepper to taste

Preparation:
Step 1: In your Crock Pot, add the boneless skinless chicken breasts or thighs, green enchilada sauce, and chicken broth. Stir gently to combine the ingredients.

Step 2: Set your Crock Pot to low and cook for 6-8 hours, allowing the chicken to become tender and infused with the flavors of the sauce.

Step 3: About 30 minutes before serving, carefully remove the chicken from the Crock Pot. Use two forks to shred the chicken into bite-sized pieces.

Step 4: Return the shredded chicken to the Crock Pot. Add the shredded Monterey Jack cheese, cubed cream cheese, half-and-half or heavy whipping cream, and green salsa. Stir until the cheeses are melted and the mixture is creamy. Taste and adjust seasoning with salt and pepper as needed.

Step 5: Serve the soup hot, garnished with sliced avocado, fresh cilantro, chopped green onions, and a dollop of sour cream, if desired.

COOKING Rating:
⭐⭐⭐⭐⭐ (5/5)
This recipe is easy to follow and yields a deliciously creamy soup that is sure to become a family favorite.

Serving Suggestions:
This soup pairs wonderfully with warm corn tortillas or tortilla chips for dipping. You can also serve it alongside a fresh salad or with Mexican rice for a heartier meal. For an added crunch, consider topping the soup with crispy tortilla strips or crushed tortilla chips.

Tips:

For extra heat, add some diced jalapeños or a splash of hot sauce to the soup.
If you prefer a thicker soup, you can reduce the amount of chicken broth or add a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water) during the last 30 minutes of cooking.
Feel free to customize the toppings based on your preferences; diced tomatoes, black olives, or lime wedges are great additions.
This soup can be stored in the refrigerator for up to 4 days or frozen for longer storage. Reheat gently on the stove or in the microwave before serving.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6 hours 15 minutes to 8 hours 15 minutes

Nutritional Information (per serving):

Calories: 430
Protein: 35g
Sodium: 900mg

Conclusion
Crock Pot Green Enchilada Chicken Soup is a delightful dish that brings warmth and comfort to your table. With its easy preparation and rich flavors, it’s perfect for busy weeknights or for entertaining friends and family. The slow cooker allows the ingredients to meld together beautifully, resulting in a creamy soup that is both satisfying and nourishing. Serve it up with your favorite toppings, and enjoy a delicious meal that is sure to please everyone.

Questions and Answers about this recipe

Q1: Can I use frozen chicken in this recipe?
A1: Yes, you can use frozen chicken breasts or thighs. Just add them to the Crock Pot with the sauce and broth, and increase the cooking time by an hour or so to ensure they are fully cooked.

Q2: What can I substitute for half-and-half?
A2: If you prefer a lighter version, you can use whole milk or a non-dairy milk alternative. For a richer flavor, heavy cream is also a great substitute.

Q3: Is this soup gluten-free?
A3: Yes, this recipe is gluten-free as long as you use gluten-free chicken broth and check the labels on your enchilada sauce and salsa verde.

Q4: How can I make this soup spicier?
A4: To add more heat, consider incorporating diced jalapeños, a pinch of cayenne pepper, or using a spicier salsa verde.

Q5: Can I make this soup ahead of time?
A5: Absolutely! You can prepare the soup in advance and store it in the refrigerator for up to 4 days. It also freezes well, making it a great option for meal prep. Just reheat before serving.