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Green Chili Chicken Enchilada Soup is cooked all day in the slow cooker in a cheesy, creamy broth. Packed with green chilies, enchilada sauce, spices & chicken, this easy soup is sure to warm you up on a cold day.
We love Taco Tuesday in our house (heck, we love taco’s any day of the week) and this Green Chili Chicken Enchilada Soup is the perfect spin on a traditional taco night. It’s easy to make (the slow cooker does most of the work) and even easier to devour after customizing it with your favorite toppings! And while we’re at it, don’t forget to whip up a margarita to go with your dinner. I recommend sticking with the non traditional theme and giving this delicious Frosty Orange Margarita a try!
Basically you just throw a bunch of ingredients into the crockpot and go on with your day, but for those of you that like directions, here you go…
This soup is great served hot out of the crockpot, but it is even better as lunch leftovers the next few days!
Place chicken breasts in bottom of crockpot.
Pour chicken broth, enchilada sauce and diced green chilies on top of chicken.
Add cumin, chili powder, onion powder and garlic powder.
Cook on low for 6 hours.
Remove chicken from crockpot and shred.
Place chicken back in crockpot and add in cream cheese, steamed cauliflower rice and corn.
Mix well, turn crockpot to high and cook for 1 more hour.
Top with your favorite Mexican toppings - shredded cheese, sour cream, avocado, beans and don't forget the chips for dipping!