Crock Pot Green Enchilada Chicken Soup

🌿 Crock Pot Green Enchilada Chicken Soup

🕒 Prep Time: 10 mins

🕒 Cook Time: 6-8 hours (low) or 3-4 hours (high)
🍽️ Servings: 6-8

🧂 Ingredients:

• 1.5–2 lbs boneless skinless chicken breasts (or thighs)

• 1 (16 oz) jar or can green enchilada sauce (mild or medium)

• 1 (14 oz) can full-fat coconut milk or 1 (8 oz) block cream cheese (for a creamy texture)

• 1 (4 oz) can diced green chiles

• 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed

• 1 cup frozen or canned corn (optional)

• 3 cups low-sodium chicken broth

• 1 teaspoon cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper to taste

• Juice of 1 lime (optional but brightens the flavor)

• Fresh cilantro for garnish

🥣 Instructions:

1. Add Ingredients to Crock Pot
   Place chicken breasts in the bottom of the slow cooker. Pour in green enchilada sauce, chicken broth, green chiles, beans, corn, and spices (cumin, garlic powder, onion powder, salt, pepper).

2. Cook
   Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is fully cooked and tender.

3. Shred the Chicken
   Remove the chicken, shred with two forks, then return it to the pot.

4. Add Creamy Element
   Stir in the coconut milk or cream cheese. (If using cream cheese, let it sit in the soup for 5–10 minutes to soften, then stir until smooth.)

5. Finish and Serve
   Add lime juice if using, adjust seasoning to taste, and stir everything to combine.

6. Garnish and Enjoy
   Serve hot, garnished with chopped cilantro, shredded cheese, sour cream, avocado, or tortilla strips as desired.

🔁 Substitutions & Tips:

• Dairy-free? Use coconut milk instead of cream cheese.

• Want it thicker? Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) after shredding the chicken and let it cook for another 15–20 minutes.

• Spicier version? Add jalapeños or use medium/hot green enchilada sauce.

Let me know if you want an Instant Pot or stovetop version of this recipe!