There’s just something about a warm bowl of soup that wraps you in a cozy blanket of comfort, don’t you think? My slow cooker creamy green chile chicken enchilada soup truly embodies that feeling! It’s a rich, flavorful dish that warms you from the inside out, and trust me, once you try this, you’ll be hooked. I remember the first time I made it; the aroma filled my kitchen, making it impossible to wait for dinner. What I love most is how effortlessly it comes together. Just toss everything into the slow cooker and let it work its magic while you go about your day. It’s one of those meals that feels special without being complicated, perfect for busy weeknights or lazy weekends. You’ll love every spoonful!

Ingredients for Slow Cooker Creamy Green Chile Chicken Enchilada Soup

Gathering your ingredients is the first step to making this delightful soup, and I promise it’s super simple! Here’s what you’ll need:

2 cups of cooked chicken, shredded (I love using rotisserie chicken for extra flavor and ease!)
1 can (10 oz) of diced green chiles, undrained (this adds a nice kick, so don’t skip it!)
1 can (15 oz) of black beans, drained and rinsed (they add great texture and protein)
1 can (15 oz) of corn, drained (sweet corn makes this soup even more comforting)
1 can (28 oz) of crushed tomatoes (this is the base of our soup and brings everything together)
1 packet of taco seasoning (feel free to use homemade if you have a favorite blend!)
4 cups of chicken broth (for that hearty, soupy goodness)
1 cup of heavy cream (oh, this is what makes it creamy and dreamy!)
1 cup of shredded cheese (I usually go for a blend of Monterey Jack and cheddar)
Salt and pepper to taste (always adjust to your preference!)

With these ingredients on hand, you’ll be well on your way to creating a hearty, comforting meal that’s bursting with flavor. You might even find yourself sneaking a taste of the broth before it’s done—just don’t burn your tongue!

How to Prepare Slow Cooker Creamy Green Chile Chicken Enchilada Soup

Getting this slow cooker creamy green chile chicken enchilada soup ready is as easy as it gets! I love how the slow cooker does all the heavy lifting while you can just relax or tackle other things on your to-do list. Let’s dive into the step-by-step process:

Step-by-Step Instructions

Start by shredding your cooked chicken, if you haven’t already. I find that rotisserie chicken not only saves time but also adds amazing flavor.
In your slow cooker, combine the shredded chicken, the can of diced green chiles (make sure to keep that juice, it adds a ton of flavor!), black beans, corn, and crushed tomatoes. Stir everything together to make sure those ingredients are cozy with each other.
Next, sprinkle in your taco seasoning. This is where the magic begins! Give it another good stir to coat everything evenly in those zesty spices.
Pour in the chicken broth, stirring gently to combine. The broth is what makes this soup so comforting and hearty, so don’t skimp on it!
Now, cover your slow cooker, setting it to cook on low for 6-8 hours or high for 3-4 hours. The longer, the better! Just let it do its thing. However, if you’re short on time, the high setting works quite well too.
About 30 minutes before you’re ready to serve, it’s time to add the creamy goodness! Stir in the heavy cream and shredded cheese, allowing them to melt and blend into that rich soup.
Before serving, taste your soup and season with salt and pepper as needed. You might want a pinch more depending on your preference.
Finally, when it’s all done, ladle that delicious soup into bowls and get ready to enjoy the comforting flavors. Trust me, the aroma alone will have everyone gathering around!

And there you have it! It’s super straightforward, and I promise it’ll become a go-to recipe for those chilly days when you crave something warm and delicious. Just remember, the key is to let the slow cooker work its magic!

Why You’ll Love This Recipe

This slow cooker creamy green chile chicken enchilada soup is a dish that truly checks all the boxes for a perfect meal. Here’s why you’re going to adore it:

Quick Preparation: With just 15 minutes of prep, you can set it and forget it while the slow cooker does all the work!
Packed with Flavor: The combination of green chiles, spices, and creamy goodness creates a flavor explosion that’s simply irresistible.
Comforting: There’s nothing like a warm bowl of soup to wrap you in a cozy hug, especially on chilly days.
Healthy Option: With lean chicken, beans, and veggies, it’s a nutritious choice that satisfies without weighing you down.
Customizable: Feel free to tweak the ingredients or toppings to suit your taste—this recipe is all about making it your own!

Trust me, once you try this soup, you’ll want to make it again and again!

Nutritional Information

When it comes to comfort food, it’s nice to know that this slow cooker creamy green chile chicken enchilada soup can also be a healthy option! Here’s a general idea of the nutritional breakdown per serving (1 cup):

Calories: 350
Fat: 20g
Saturated Fat: 10g
Protein: 20g
Carbohydrates: 30g
Fiber: 5g
Sodium: 800mg
Sugar: 3g

Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But overall, you’re getting a hearty bowl of goodness that’s not just delicious but also packed with nutrients!

Tips for Success with Slow Cooker Creamy Green Chile Chicken Enchilada Soup

To make your slow cooker creamy green chile chicken enchilada soup absolutely perfect, I’ve got some tried-and-true tips to share! First up, if you don’t have cooked chicken on hand, you can easily use raw chicken breasts or thighs. Just add them to the slow cooker at the beginning and shred them once they’re cooked through—super simple!

If you’re looking to lighten things up a bit, feel free to swap the heavy cream for half-and-half or even a dairy-free alternative like coconut milk. The soup will still be creamy and delicious, just with a different flavor twist.

Timing is also key! If you’re cooking on low, aim for the full 8 hours for maximum flavor development. But don’t worry if you’re in a pinch; the high setting works well in about 3-4 hours. Just be mindful not to overcook it, or the chicken might become a bit dry.

Lastly, when serving, don’t hesitate to get creative with toppings! Fresh avocado, a sprinkle of cilantro, or a handful of crispy tortilla chips can really elevate your bowl of soup. Enjoy every comforting spoonful!

Serving Suggestions

When it comes to serving your slow cooker creamy green chile chicken enchilada soup, the possibilities are endless! I absolutely love to top my bowls with fresh avocado slices for that creamy texture and a pop of color. A sprinkle of cilantro adds such a burst of freshness, making each bite even more delightful.

If you’re feeling a bit adventurous, crispy tortilla chips are a fantastic addition! They not only provide a satisfying crunch but also give you that classic enchilada vibe. You can even crumble them right on top or use them for dipping—yum!

For an extra layer of flavor, consider adding a dollop of sour cream or a sprinkle of lime juice before serving. Trust me, these little touches make all the difference and take your soup experience to the next level. Enjoy your cozy bowl of goodness!

Storage & Reheating Instructions

Storing leftovers of your slow cooker creamy green chile chicken enchilada soup is super easy! Just let the soup cool down to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. If you want to save some for later, you can freeze it! Just make sure to use a freezer-safe container and leave a little space at the top for expansion. It should last up to 2 months in the freezer.

When you’re ready to enjoy it again, simply thaw it overnight in the fridge. To reheat, pour the soup into a pot over medium heat, stirring occasionally, until it’s warmed through. You can also use the microwave, but be sure to heat it in short intervals, stirring between each to maintain that creamy texture. And voila—you’re ready for another comforting bowl of goodness!

FAQ About Slow Cooker Creamy Green Chile Chicken Enchilada Soup

I know you might have some questions about this delicious slow cooker creamy green chile chicken enchilada soup, so let’s tackle a few of the most common ones!

Can I freeze this soup? Absolutely! This soup freezes beautifully. Just make sure to let it cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat as needed.

How can I make it spicier? If you like a bit of heat, you can add some diced jalapeños or a splash of hot sauce to the mix. Another option is to use a spicier taco seasoning. Just adjust to your taste, and you’ll have a zesty kick!

What can I substitute for heavy cream? No worries if you want a lighter option! You can use half-and-half, whole milk, or even coconut milk for a dairy-free version. Each option will create a slightly different flavor, but they’ll all keep that creamy texture!

Can I use fresh chicken instead of cooked? Yes, you can! Just add raw chicken breasts or thighs to the slow cooker at the beginning. They’ll cook through and become tender, making it easy to shred once the soup is ready.

Feel free to reach out with any other questions, and happy cooking!

Slow Cooker Creamy Green Chile Chicken Enchilada Soup Delight

Author: Lisa
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooker
Cuisine: Mexican
Diet: Gluten Free

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Description

This slow cooker creamy green chile chicken enchilada soup is a comforting dish packed with flavor.

Instructions

Combine chicken, green chiles, black beans, corn, crushed tomatoes, and taco seasoning in the slow cooker.
Add chicken broth and stir to combine.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Stir in heavy cream and cheese about 30 minutes before serving.
Season with salt and pepper to taste.
Serve warm with toppings of your choice.

Notes

Top with avocado, cilantro, or tortilla chips for extra flavor.
Can substitute heavy cream with a lighter option if desired.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 20g
Cholesterol: 80mg

Keywords: slow cooker, creamy, green chile, chicken, enchilada, soup

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