Description
This slow cooker creamy green chile chicken enchilada soup is a comforting dish packed with flavor.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) diced green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) crushed tomatoes
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese
- Salt and pepper to taste
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