Description
Green enchilada chicken soup simmers with robust Mexican flavors in this hearty crock pot creation. Comforting spices and tender chicken blend seamlessly, promising a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 1 lb (500g) boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 can (10 oz/283g) green enchilada sauce
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (4 oz/113g) diced green chilies
- 1 cup frozen corn (or canned, drained)
- 4 oz (113g) cream cheese, softened
- 1 cup shredded cheddar or monterey jack cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ cup fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare Base: Position chicken breasts in the crock pot and drench with green enchilada sauce, green chilies, chicken broth, cumin, chili powder, garlic powder, onion powder, and salt, ensuring comprehensive coverage.
- Slow Cook: Seal and cook on Low for 6-8 hours or High for 3-4 hours until chicken reaches supreme tenderness, allowing flavors to intensify and meld harmoniously.
- Integrate Proteins: Remove chicken, shred thoroughly, then reincorporate into the aromatic liquid, maintaining the soup’s rich, robust character.
- Enhance Texture: Blend softened cream cheese into the mixture, stirring until completely dissolved and creating a velvety, luxurious consistency.
- Final Fusion: Incorporate frozen corn, black beans, and shredded cheese, letting these complementary ingredients simmer and intertwine for 10-15 minutes, developing a complex flavor profile.
- Serve with Flourish: Ladle the steaming soup into bowls, garnishing with fresh cilantro and offering optional accompaniments like lime wedges, tortilla chips, or a dollop of sour cream to elevate the dining experience.
Notes
- Chicken Doneness Check: Use a meat thermometer to ensure chicken reaches 165°F internally for safe consumption, preventing undercooked meat and potential foodborne illnesses.
- Cream Cheese Melting Technique: Cut cream cheese into small cubes and let sit at room temperature before adding to soup, helping it melt smoothly without lumps and creating a uniform creamy texture.
- Flavor Intensification Tip: For deeper taste, briefly sauté green chilies and spices in a pan before adding to the crock pot, which helps release essential oils and enhances overall flavor profile.
- Diet Adaptation Strategy: Swap regular cream cheese with low-fat or dairy-free alternatives, use lean chicken breasts, and incorporate more vegetables to make the soup healthier and suitable for various dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 68 hours (low) or 34 hours (high)
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg