This Crock Pot Green Enchilada Chicken Soup is rich, creamy, and bursting with zesty green enchilada flavor! Made with tender chicken thighs, salsa verde, and a velvety cream base, it’s the perfect set-it-and-forget-it meal for busy weeknights. Low-carb, high-protein, and packed with Mexican flavors!
Ingredients
6 boneless, skinless chicken thighs, diced (or substitute with chicken breasts)
4 oz salsa verde (for that tangy, mildly spicy kick!)
1 cup heavy whipping cream (for a rich, creamy base!)
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons cumin (adds warmth & depth!)
1 teaspoon garlic powder
1 teaspoon onion powder
1 (10 oz) can green enchilada sauce (for authentic enchilada flavor!)
4 cups chicken broth (adds depth & keeps it soupy!)
1 (4 oz) can diced green chilies (adds mild heat & flavor!)
1 cup shredded Monterey Jack cheese (melts into creamy goodness!)
½ cup sour cream (for extra richness!)
Juice of 1 lime (for a bright, fresh finish!)
½ cup chopped fresh cilantro (for garnish & flavor!)
Optional Add-Ins for Extra Flavor:
½ teaspoon smoked paprika (for a subtle smoky depth!)
1 can (15 oz) white beans (for added heartiness!)
1 cup corn kernels (for a slightly sweet crunch!)