Slow Cooker Green Enchilada Chicken Soup

This Slow Cooker Green Enchilada Chicken Soup is made completely from scratch and tastes amazing! Whether you're making it for guests or simply as a week night meal, it's a recipe that's sure to impress! Make the homemade green enchilada sauce ahead of time to quickly whip this meal up when you're ready.

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Keyword: slow cooker green enchilada chicken soup, green enchilada sauce, slow cooker

Prep Time: 20

Cook Time: 3 15

Total Time: 3 35

Servings: people

Calories: 410kcal

Equipment

Slow Cooker

Ingredients

Homemade Green Enchilada Sauce

3 poblano peppers
2 jalapenos
5 garlic cloves
1 small onion
1 tsp ground cumin
3 fresh oregano sprigs
1/2 cup cilantro
1 cup unsalted vegetable broth
1 1/2 tbsp olive oil 1 tbsp for the blender and 1/2 tbsp to heat up the sauce pan
2 tsp salt or more to taste
4 tbsp lime juice 1 whole lime

Slow Cooker Green Enchilada Chicken Soup

4-5 bonless skinless chicken breasts or thighs if you prefer
3 tsp granulated garlic to season chicken breasts
3 tsp salt to season chicken breasts
1 tsp ground black pepper to season chicken breasts
3 1/2 cups homemade green enchilada sauce
4 cups chicken broth
2 cups cheddar cheese
1 cup heavy cream
3 tsp salt or more to taste
4 oz cream cheese
11 oz can of corn drained

Instructions

How to Make Homemade Green Enchilada Sauce

First, start by broiling your poblano peppers in an oven until they begin blistering. Flip them over throughout the process. This should only take about 10 minutes.
Next, allow your broiled poblano peppers to cool down. Once they’ve cooled, peel off the burned exterior of each poblano pepper. Cut them down the middle and remove the ribs and seeds unless you want a really spicy enchilada sauce.
Slice your jalapeños down the middle and remove the ribs and seeds.
Chop off the ends of your garlic cloves.
Cut your onion into 4 parts or smaller depending on how strong your blender is.
Remove the fresh oregano leaves off of 3 sprigs.
Next, extract the juice from 1 whole lime.
In a blender, combine the poblano peppers, jalapeños, garlic cloves, onion, ground cumin, fresh oregano leaves, cilantro, unsalted vegetable broth, olive oil, salt and lime juice.
Blend until all ingredients have liquified.
Next, heat up a small sauce pan with olive oil over medium high heat. Pour your green enchilada sauce into your pan and stir constantly for 2-3 minutes. Your green enchilada sauce should become fragrant and you’ll know it’s time to remove it from the heat. Do not cook for longer than 3 minutes.
Your green enchilada sauce is done. You may store in an air tight container and freeze for up to 3 months or refrigerate for 5 days.

How to Make Slow Cooker Green Enchilada Chicken Soup

First, start by seasoning your chicken breasts with salt, ground black pepper and granulated garlic.
Next, pour your green enchilada sauce and chicken broth into your slow cooker. Place your seasoned chicken breasts into the slow cooker as well.
Close the lid and cook on high for 3 hours or low for 6 hours.
Once you’ve reached 3 hours (or 6 if cooking on low) remove the chicken breasts from the slow cooker. Transfer them to a plate and shred with 2 forks. They should easily come apart at this point.
Place your shredded chicken breasts back into the slow cooker.
Next, add in your cream cheese, heavy cream, sharp cheddar cheese and drained canned corn. Stir well to combine.
At this point it’s a good idea to check for salt. Taste your soup and see if it needs additional salt.
Close the lid again and cook for an additional 15-20 minutes or until the cheese has melted and incorporated into the soup.
Finally, serve your Green Enchilada Chicken Soup with any toppings you prefer. I like slicing extra jalapeños, avocado and tortilla strips to place over mine. You may also squeeze some fresh lime juice on top or add sour cream.

Nutrition