Description
A creamy, tangy, and mildly spicy slow-cooked chicken soup featuring green chiles and enchilada sauce, perfect for busy nights.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 large Yellow Onion
- 3 cloves Garlic
- 1 pound Boneless Skinless Chicken Breasts
- 1 teaspoon Salt
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 4 cups Chicken Stock
- 12 ounces Green Enchilada Sauce
- 1 can Diced Green Chiles
- 4 ounces Corn Tortillas
- 8 ounces Cream Cheese
- 1 cup Monterey Jack Cheese
- 1 cup Tortilla Strips
- 1/4 cup Cilantro
- 1 cup Diced Tomatoes
Instructions
- Start by sautéing onion and garlic in oil if your slow cooker allows a brief step.
- Add chicken, spices, stock, enchilada sauce, and diced chiles to the slow cooker.
- Cook on low for 360-420 minutes or high for 180-240 minutes until chicken shreds easily.
- Shred the chicken and return it to the pot.
- Stir in cream cheese and shredded Monterey Jack until smooth.
- Add torn corn tortillas near the end so they soften and thicken the soup.
- Taste and adjust salt or spice.
- Let sit a few minutes so flavors meld before serving.
Notes
Serve with extra cheese, tortilla strips, and lime wedges for a refreshing touch. Soup can be stored in the fridge for 3-4 days and also freezes well.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg