Slow Cooker Creamy Green Chile Chicken 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.

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.

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.

CHICKEN ENCHILADA SLOW COOKER SOUP

Steps:

• Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
• Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.