Chelsea's Messy Apron · by Chelsea Lords★ 4.8 (94)
Green Chicken Enchilada Soup
NUTRITION · PER SERVING320M COOK
CAL 27%·PRO 66%
CARBS 51G39% OF CAL
14G FIBER6G SUGAR31G OTHER
FAT 23G39% OF CAL
9G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker chicken soup with green enchilada sauce, beans, and mild green chiles. Hands-off cooking yields tender chicken and blended flavors; cream cheese mellows the heat. Serve with lime, cilantro, and toppings like cheese and sour cream.
mainmexicansoupchicken⏲️ slow cookergluten free
View the full recipe on Chelsea's Messy Apron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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 use small chicken breasts)
- 2 (4-ounce) cans diced green chiles (see note 1)
- 1 (14.5-ounce) can diced tomatoes (optional, I like fire-roasted)
- 1 (10-ounce) can green enchilada sauce (see note 2)
- 4 teaspoons ground chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chicken broth (see note 3)
- 1 (8-ounce) package cream cheese (see note 4)
- 1 large lime (optional)
- 3 tablespoons fresh cilantro (optional)
- Toppings as desired (see note 5)
At a glance
PER SERVING · TIME 320M
CAL 27%·PRO 66%
CARBS 51G39% OF CAL
14G FIBER6G SUGAR31G OTHER
FAT 23G39% OF CAL
9G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5h
- Sodium
- 1615mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 919mg
- Calcium
- 192mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1615MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.