Crockpot Green Chicken Chile Enchilada Soup Recipes

SLOW COOKER GREEN CHILE CHICKEN ENCHILADA SOUP

Steps:

• Add the olive oil to your slow cooker bowl then add the chopped onion, chicken breasts, minced garlic, and all the seasonings (salt, chili powder, cumin, oregano).
• Next, pour in the chicken stock, green chiles, and half of the enchilada sauce.
• Cover and cook on low for 6 hours or high for 3.5. hours.
• While the soup is cooking, add 4 torn corn tortillas to a blender with the remaining enchilada sauce and 2 cups of water. Blend until completely mixed. Set aside for later.
• After the cook time is up, use two forks to shred the chicken. It should shred very easily.
• Add the blended tortilla mixture to the slow cooker and mix well.
• Add in the cream cheese and half of the Monterey Jack cheese. Stir and cover. Turn the slow cooker to high and cook another 30 minutes (or 1 hour on low).
• Once done, give a good stir to distribute the cheeses.
• Ladle into bowls and top with any/all of the following: tortilla strips (recipe below), more shredded cheese, cilantro, diced tomatoes, sour cream.
• While your soup is cooking, preheat your oven to 350 degrees and line a baking sheet with parchment paper or foil. Spray with non-stick spray.
• Cut the remaining 4 corn tortillas into strips and arrange into a single layer onto your prepared baking sheet. Gently spray the tops with non-stick spray and sprinkle with salt.
• Bake for 10 minutes until lightly brown and crisp.

SLOW COOKER CREAMY GREEN CHILE CHICKEN ENCHILADA SOUP

Steps:

• Add the ingredients through the corn into the slow cooker, stir and cover with the lid. Set on low for approximately 6 hours, medium for 4 hours or high for 3 hours.
• When the time is up remove the chicken breasts and let them cool for several minutes before shredding. Once shredded add the chicken back in.
• Whisk in the cream cheese until it incorporated. Turn off the slow cooker and whisk in the Greek yogurt. Whisk immediately so that the yogurt doesn't curdle. Serve the soup topped with shredded cheese, cilantro and avocado slices.

CROCKPOT GREEN CHICKEN CHILE ENCHILADA SOUP

Steps:

• In a large 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.
• Add the undrained diced fire-roasted green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
• Cover and cook on low for 5 to 7 hours or on high for 3 to 5 hours or until the chicken easily shreds.
• Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
• Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup.
• Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
• Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Remove the chicken and transfer to a bowl. Briskly whisk to get the cheese completely incorporated.
• Shred the chicken with 2 forks and then add back into the soup.
• Serve with desired toppings like pepper jack cheese, sour cream, lime, and cilantro.

CROCK-POT GREEN CHILI CHICKEN ENCHILADA SOUP RECIPE

Steps:

• Add all ingredients except cream cheese to a 5 quart or larger slow cooker.
• Cover and cook on HIGH for 4 to 6 hours.
• Remove cooked chicken from slow cooker and place on a plate or cutting board. Shred chicken meat using two forks and add back into slow cooker.
• Add cubed cream cheese to slow cooker and recover with lid. Allow cream cheese to fully melt for about 20 to 30 minutes and then stir to distribute melted cream cheese into soup.

GREEN CHILE CHICKEN ENCHILADA SOUP

Steps:

• Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
• Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.

SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
• Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
• Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
• Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.

SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE

Steps:

• In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.