SLOW COOKER GREEN CHILE CHICKEN ENCHILADA SOUP
Slow Cooker Green Chile Chicken Enchilada Soup takes everything you love about chicken enchiladas and puts it in soup form and is especially easy because it's a crock pot recipe!
Provided by Melissa Williams | Persnickety Plates
Categories Soup
Time 4h15m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 g, Calories 354 kcal, Carbohydrate 14 g, Protein 26 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 90 mg, Sodium 1445 mg, Fiber 1 g, Sugar 7 g
CROCKPOT GREEN CHICKEN CHILE ENCHILADA SOUP
Make and share this Crockpot Green Chicken Chile Enchilada Soup recipe from Food.com.
Provided by AmyZoe
Categories Low Cholesterol
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 494.7, Fat 17.9, SaturatedFat 8.5, Cholesterol 104.6, Sodium 1159.8, Carbohydrate 51.2, Fiber 14.3, Sugar 8, Protein 34.7
GREEN CHILE CHICKEN ENCHILADA SOUP
I created this cheesy chicken enchilada soup by accident trying to make a casserole that flopped. I decided to create a soup out of it instead! Yum!
Provided by VenturaMama77
Categories Chicken Soup
Time 45m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 12.8 g, Cholesterol 94.6 mg, Fat 21.6 g, Fiber 1.8 g, Protein 28.9 g, SaturatedFat 9.2 g, Sodium 1926.3 mg, Sugar 3.5 g
CROCK-POT GREEN CHILI CHICKEN ENCHILADA SOUP RECIPE
Filled with chicken and green chilies this easy to make soup tastes fantastic when you top individual servings with a little fresh cilantro or green onion, sour cream and a squeeze of fresh lime juice!
Provided by Crock-Pot Ladies
Categories Soups, Stews and Chili
Time 4h5m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 274 kcal, Carbohydrate 35 g, Protein 25 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 1353 mg, Fiber 12 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
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