The best chicken enchilada soup recipe (+video)
The best chicken enchilada soup recipe (+video)
The crock pot green chile enchilada soup is a new and most popular soup, filled with chicken, green peppers, corn, rice, and mixed with many spices and cheese. Since the crock can do all the work, you can easily make this soup even on the busiest days.
This recipe has all the best flavors of our favorite chicken enchiladas, and they are compiled into a simple soup made in a crock pot. Slightly different from our chili chicken enchilada soup recipe, but the same creaminess and satisfaction!
Perfect Crockport Soup
I like soup! ! ! Seriously, there are some warm things, delicious soup recipes and holidays that make me very dizzy! I think the most important thing about the soup is to remind me of the cool weather, which usually means that the holidays are coming, which really puts a smile on my face.
This chicken enchilada soup recipe must be a new favorite. It’s so easy to do, and the result is great! ! We have always been fools of green chilies and enchiladas, so making a soup version of these things sounds great.
The combination of chicken, green peppers, spices, corn and cream cheese (and all in the slow cooker) makes this recipe irresistible and so simple. You really can’t beat putting everything in a slow cooker and enjoying a delicious meal in a few hours. Quite amazing!
Great taste, little effort!
The taste of this green chili chicken soup is amazing. It has all the ingredients similar to enchiladas, but it is soup-like. It has chicken shreds, green peppers and a lot of cheese, and it has a rich flavor.
You can even add any other ingredients you want Including bell peppers, beans and other types of cheese.If you want, you can Replace the cream cheese. It will slightly change the taste and texture, but you can use cream cheese instead. Try pure cheese puree or plain yogurt.
This soup hardly requires any effort from you. You put most of the ingredients in a crock pot, cook, add the remaining ingredients, and cook some more! Then put cheese and any other toppings you like on top!
The best topping for hot sauce soup? After pouring the soup into the bowl, you can put a ball of sour cream, tortilla strips, and a pinch of fresh coriander on the soup. You can even put a lime cube on the side of the bowl to squeeze it onto the soup.
Stove instructions
If you are pressed for time, you can do this on the stove instead of in a crock pot. Just add the broth, hot sauce, green chilies, water, cumin, chili powder, onion powder, garlic powder and chicken to a large pot.
Bring to a boil, add rice and cream cheese, then turn to low heat and simmer for 25 minutes. Stir well so that all the cream cheese chunks are gone. Add salt, pepper and cheese before serving.
Storage tips and troubleshooting
How to store leftovers:
- Refrigerator: Put the soup in an airtight container and store it in the refrigerator for 3-4 days. Reheat on the stove or in the microwave.
- Freezer: Put the soup in an airtight container and store it in the freezer for 4-6 months. Let the soup thaw in the refrigerator. Heat slowly in a pot over low heat. Stir constantly to mix the cream cheese with the soup.
What should I do if the soup is too thick or too thin? If it is too thick, add a little more chicken broth until it reaches the texture you want.
If it is too thin, add a little more cream cheese or rice. You can also add flour: Mix ÂĽ c of soup and 2 tablespoons of flour in a separate bowl. Stir until smooth, then re-add it to the soup.
We love that this recipe is so popular! ! It’s simple, so delicious, and perfect for soup season. We will definitely make this recipe regularly because it is simple and delicious. 🙂
For more slow cooker soup, please check:
Course main course, soup
Mexico food
Preparation time 5 minutes
Cooking time 3 hours 30 minutes
Total time 3 hours 35 minutes
6 servings
Calories 366 kcal
Author Little Luna
- 4 chicken breasts cooked and shredded
- 2 14.5 oz can chicken broth
- 2 15-ounce cans light green enchiladas
- 2 4 ounce cans diced green chilies
- 2/3 c water
- 1 1/2 TB cumin
- 1 TB chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2/3 c corn (if frozen, thaw)
- 2/3 c instant rice
- 8 ounces cream cheese
- Salt and pepper
- Monterey Jack Cheese
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Put the chicken broth, hot sauce, green pepper, water, cumin, chili powder, onion powder, garlic powder and chicken shreds into the pressure cooker. Cook for 3.5 hours.
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After cooking for 3.5 hours, add corn, rice and cream cheese cubes. Stir and cook for half an hour.
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Season with salt and pepper, and top with Monterey Jack cheese.
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