Description
This hearty Green Chili Chicken Soup combines tender shredded chicken, smoky green chiles, and creamy toppings for the ultimate comforting meal. Easy to prepare in a crockpot, it’s perfect for busy weeknights or a cozy dinner.
Ingredients
Scale
Main Ingredients:
- 3 chicken breasts, cooked and shredded
- 2 (14.5 oz) cans chicken broth
- 1 (28 oz) can mild green enchilada sauce
- 2 (4 oz) cans diced green chiles
- 2/3 cup water
- 1 ½ tablespoons cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2/3 cup corn (thawed if frozen)
- Salt and pepper to taste
Toppings (Optional):
- Monterrey Jack cheese
- Avocado slices
- Sour cream
Instructions
- Place the chicken broth, enchilada sauce, diced green chiles, water, cumin, chili powder, onion powder, garlic powder, and shredded chicken into a crockpot.
- Cook on HIGH for 3-4 hours.
- Stir in the corn during the last 30 minutes of cooking.
- Taste and adjust salt and pepper as needed.
- Ladle the soup into bowls and top with Monterrey Jack cheese, sour cream, and avocado slices. Serve warm and enjoy!
Notes
- For extra spice, use hot green chiles or a pinch of cayenne pepper.
- For a creamier soup, stir in ½ cup of heavy cream or coconut cream before serving.
- This recipe freezes well. Cool completely before transferring to freezer-safe containers
- Prep Time: 10 minutes
- Cook Time: 3-4 hours
- Category: Main Dish
- Method: Crockpot/Slow Cooker
- Cuisine: Southwestern
Nutrition
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg