Description
A rich and creamy slow cooker soup made with shredded chicken, green chiles, enchilada sauce, and cheese – full of comforting Southwestern flavor with minimal effort.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 (15 oz) can green enchilada sauce
- 1 (4 oz) can diced green chiles
- 4 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup frozen corn
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1/4 cup chopped cilantro (optional garnish)
- Tortilla strips or chips, for serving
Instructions
- Place chicken breasts in the slow cooker. Add enchilada sauce, green chiles, chicken broth, white beans, corn, onion, garlic powder, cumin, salt, and pepper.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.
- Remove chicken, shred with forks, and return to the slow cooker.
- Stir in sour cream and shredded cheese until melted and well combined.
- Cook for an additional 10–15 minutes on low until heated through.
- Serve hot, garnished with cilantro and tortilla strips if desired.
Notes
- Use rotisserie chicken to reduce cook time if needed.
- Adjust spice level by choosing mild or hot green enchilada sauce.
- Stir in a dash of lime juice before serving for a fresh flavor boost.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg