Rich creamy chicken enchilada soup with green chilies, corn, beans, and toppings!
Servings 6Servings
Prep Time 5 minutesmins
Cook Time 2 hourshrs30 minutesmins
Total Time 2 hourshrs35 minutesmins
Equipment
Slow Cooker
Ingredients
2-3largeBoneless skinless chicken breasts
1tspKosher salt
Fresh ground black pepper
1tbspGround cumin
2tspPaprika
1tspChili powder
1tsp Mexican oregano
115.5 oz.Can, cannellini beans, drained
24 oz.Cans, diced green chiles + juice
115 oz.Can, green enchilada sauce
32oz.Chicken stock
112 oz.Bag, frozen corn
8oz.Cream cheese, softened
Shredded cheese, cilantro, green onion, avocado, and sour cream for topping
Instructions
To the bowl of a slow cooker combine the chicken, salt, black pepper, cumin, paprika, chili powder, oregano, beans, chiles, enchilada sauce, chicken stock, and corn. Stir well to combine.
Cook on high for 2 1/2-3 hours or on low for 3-4 hours.
Once the chicken is cooked, remove from the slow cooker and shred with two forks. Place back into the slow cooker. Add in the softened cream cheese and stir until melted.
Serve warm topped with fresh cilantro, green onions, avocados, sour cream, cheese, or other favorite toppings. Leftover enchilada soup will keep for 4-5 days in an airtight container in the fridge.