Slow Cooker Green Chicken Enchilada Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy slow-cooker soup with shredded chicken, green enchilada sauce, and roasted green chile flavors, finished with cream cheese and Mexican cheese. Spiced with cumin and chili powder, it's warming and filling for a casual weeknight dinner.
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Nutrition & ingredients
Ingredients
serves 6- 2.5 pounds boneless (skinless chicken breasts or thighs, cut into bite-size pieces)
- 4 cups chicken broth
- 30 oz. green enchilada sauce ((two 15 oz. cans or one 28 oz. can))
- 15 oz. can corn (drained)
- 15 oz. can black beans (drained and rinsed)
- 1 Tbsp. cumin
- 1 Tbsp. chili powder
- 4 oz. cream cheese (room temp, cubed)
- 1 cup heavy cream
- 1 cup green salsa
- 2 cups Monterey Jack cheese (shredded)
- salt and pepper (to taste)
- avocado
- cilantro
- lime wedges
At a glance
PER SERVING · TIME 370M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 6h
- Sodium
- 2797mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1354mg
- Calcium
- 383mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2797MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.