Crockpot Green Enchilada Chicken Soup | Restless Chipotle
Crockpot Green Enchilada Chicken Soup
10 mins prepServes 8
This green enchilada chicken soup is creamy, cheesy, a little tangy, and packed with green chile flavor. Best of all, the crockpot requires very little participation from you so dinner is waiting for you when you're ready.
0 Add the chicken to the bottom of a 6-quart slow cooker.
1 Add the onion, garlic, green chiles, enchilada sauce, chicken broth, cumin, oregano, salt, and pepper.
2 Cover and cook on LOW for 4 to 6 hours or HIGH for 2½ to 3½ hours, until the chicken is tender and reaches 165°F internally.
3 Remove the chicken to a plate and shred it with two forks. Return it to the slow cooker.
8 Microwave the cream cheese and half-and-half together until the cream cheese is very soft, about 30-60 seconds, then whisk until smooth.
4 Pour the cream mixture into the slow cooker.
5 Add the Monterey Jack a handful at a time, stirring between additions until melted and creamy.
6 Stir in the lime juice. Taste and adjust the salt, pepper, or lime. If the soup is thicker than you like, add a little additional chicken broth until it reaches the consistency you want.
7 Cover and cook on LOW for another 10 to 15 minutes, just until everything is hot. Don't let it boil after adding the dairy, because dairy occasionally chooses violence when overheated.
