Crockpot Green Chile Chicken Enchilada Soup

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well in soups.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Canned chicken is a cost-effective protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and works well for sautéing.

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.

Cover and cook on low for 5–7 hours or high for 3–5 hours, until the chicken is cooked through (165°F and easy to shred).

Remove the chicken into a bowl and set aside. Add very soft cream cheese to the slow cooker. Briskly whisk, then cover and cook on high for 10–20 minutes or until the cream cheese is fully melted. Whisk again until smooth.

While the cream cheese melts, shred the chicken with two forks or slice it thinly. Once the cream cheese is fully incorporated, stir the chicken back into the soup. Add 1–2 tablespoons of lime juice and cilantro, if desired. Taste and adjust the seasonings.

Ladle the soup into bowls and top with your favorite toppings for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens