Crockpot Green Chicken Chile Enchilada Soup

Delicious green chile chicken enchiladas in a creamy soup form. Dump it and forget about it slow cooker meal!

This soup is heavily adapted from my creamy crockpot enchilada chili. That was such a huge hit with my family and with so many readers ,that I had the idea to make a green chile chicken enchilada version. Green chile chicken enchiladas are one of my family’s favorite meals, so why not make it into soup form?!

And this soup has been equally loved. If you like green chile enchiladas then you are in for a mega treat with this soup. And just a heads up, I keep calling it a “soup” because it sounded a little redundant to title it “green chicken chile enchilada chili.” However, this is more of a chili type of soup and ends up being pretty thick after the cream cheese is added in.

And finally, just like the other enchilada chili, the toppings are key for the best ever soup. Our favorite cheese with this soup is pepper-jack — it is delicious! And other MUST haves: a fresh squeeze of lime, sour cream (we use low fat and love it just as much), and some fresh cilantro.

INGREDIENTS

• 1 can (10 ounces) green enchilada sauce
• 1 can white beans
• 2 cans black beans
• 1 pound boneless skinless chicken thighs, or breasts
• 2 cans (4 ounces each) diced fire-roasted green chiles
• 1 can (10.5 ounces) diced tomatoes, optional
• 4 teaspoons ground chili powder
• 1 tablespoon ground cumin
• 3/4 teaspoon paprika
• Salt and pepper
• 2-3 tablespoons fresh cilantro, optional
• 2 cups chicken broth or stock
• 1 package (8 ounces) cream cheese, softened
• Optional add-ins: pepper-jack cheese, sour cream, fresh lime, additional cilantro

INSTRUCTIONS

1. In a large crockpot (I use a 6-quart crockpot) pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boneless skinless chicken thighs or breasts.
2. Add the undrained diced fire-roasted green chiles, diced tomatoes (if desired, it's great with or without them), chili powder, cumin, paprika, about 1 teaspoon salt (I prefer seasoned salt), about 1/4 teaspoon pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
3. Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.
4. Remove the chicken to another bowl and place in the softened cream cheese (cube into smaller pieces) into the crockpot.
5. Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup.
6. Whisk the cream cheese until completely smooth.
7. Shred the chicken with 2 forks and then add back into the soup.
8. Serve with desired toppings. We love a big handful of pepper-jack cheese, fat-free sour cream, a wedge of lime, and some cilantro!

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