Green Chicken Enchilada Soup
A slow cooker, low-carb twist on classic enchilada flavors, this creamy soup combines shredded chicken with salsa verde, green chiles, and tangy dairy for a cozy meal.
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 can (4 oz) diced green chiles undrained
- 1 jar (16 oz) salsa verde
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
Finishing Ingredients
- 4 oz cream cheese cubed
- 0.5 cup sour cream
- 0.25 cup fresh cilantro chopped
Instructions
Slow Cooker
- Place the chicken breasts, diced onion, minced garlic, green chiles, salsa verde, chicken broth, cumin, chili powder, onion powder, garlic powder, salt, and pepper into the slow cooker insert.
- Cook on low for 4 hours or on high for 2 hours, until the chicken is tender and shreds easily.
Finish & Serve
- Remove the chicken breasts and shred with two forks; return the shredded chicken to the slow cooker.
- Stir in the cubed cream cheese and sour cream until the soup is silky smooth, about 10 minutes.
- Garnish with chopped cilantro and serve hot.
Notes
Prepare ingredients ahead to streamline prep time.
Leftovers can be stored in the fridge for up to 4 days or frozen for 2 months.
Reheat gently on the stove over medium heat until soup reaches 165°F for safe serving.
Nutrition
Serving: 350gCalories: 320kcalCarbohydrates: 6g
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