Description
A comforting, flavorful slow-cooker soup with tender chicken, black and white beans, green chiles, and a creamy enchilada base—perfect for an easy weeknight meal.
Ingredients
Scale
- 1 15.5-ounce can white kidney beans, drained and rinsed
- 2 15.5-ounce cans black beans, drained and rinsed
- 1 pound boneless skinless chicken thighs (or small chicken breasts)
- 2 4-ounce cans diced green chiles
- 1 14.5-ounce can diced tomatoes (optional)
- 1 10-ounce can green enchilada sauce
- 4 teaspoons ground chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chicken broth
- 1 8-ounce package cream cheese
- 1 large lime (optional)
- 3 tablespoons fresh cilantro (optional)
- Toppings as desired
Instructions
- Add beans, chicken, green chiles (with liquid), tomatoes (with liquid), enchilada sauce, chili powder, cumin, paprika, salt, pepper, and chicken broth to the slow cooker. Stir and spread evenly.
- Cook on LOW 5–7 hours or HIGH 3–5 hours until chicken reaches 165°F (74°C) and shreds easily.
- Remove chicken. Add softened cream cheese to slow cooker and whisk.
- Cook on HIGH 10–20 minutes until melted, whisking until smooth.
- Shred chicken and stir back in. Add lime juice and cilantro if desired. Taste and adjust seasoning.
- Serve with toppings as desired.
- See full steps with tips & photos → https://theboatshedcafe.com/green-chicken-enchilada-soup/
Notes
- Prep Time: 20 minutes
- Cook Time: 170 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Green Chicken Enchilada Soup