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Creamy Green Enchilada Crockpot Soup
Looking for a super simple recipe that's warm and delicious during the holiday madness? This green enchilada chicken soup recipe is the perfect solution - dump everything in the crockpot, cook all day and serve up when dinner rolls around!
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 to 6 people
Ingredients
- 3 chicken breasts frozen is fine
- 1/2 large yellow onion diced
- 1/2 cup mild green enchilada sauce, green salsa, salsa verde
- 1 4 oz can mild diced green chiles
- 2 cups water or chicken broth I usually do water with one bullion cube
- 1 Tablespoon cumin
- 1/4 - 1 teaspoon chili powder depending on your spicy tolerance (any kind is fine, but I usually use a chipotle chili powder)
- 1 clove garlic minced
- 1/2 cup frozen corn
- 1/2 cup uncooked rice I use basmati
- 4 oz cream cheese
- salt and pepper I usually add 1 teaspoon of salt, but if you're using chicken broth, you may not need any
Instructions
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Put everything in the crock pot and cook on low for 6-8 hours or high for 3-4. Shred the chicken with two forks and stir to combine everything well.
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Salt and pepper to taste and serve hot (you can add cilantro, sour cream, shredded cheese - I prefer Monterey jack cheese or the Mexican blend-, corn tortilla chips, or diced avocado, if you'd like).
Recipe Notes
(adapted from Lil' Luna)