Imagine a chilly evening, the kind where you want nothing more than to wrap your hands around a warm bowl of comfort. That’s exactly what Cozy Crock Pot Green Enchilada Chicken Soup delivers. This vibrant dish, brimming with the rich flavors of green enchilada sauce and creamy cheeses, is perfect for busy weeknights or when you’re entertaining friends. Trust me, once you try it, you’ll find yourself returning to this recipe again and again.
Why you’ll love this dish
Why choose this Cozy Crock Pot Green Enchilada Chicken Soup? For starters, it’s incredibly easy to prepare. You simply throw your ingredients into a crock pot, set your timer, and let it work its magic while you focus on other things—be it family activities, winding down after work, or just catching up on your favorite show.
It’s budget-friendly, making it a great option for families or anyone looking to keep costs down. Plus, the flavors are a definitive crowd-pleaser among both kids and adults. And let’s not forget about the heartwarming feeling of sitting down to a meal that tastes like a hug in a bowl.
"This soup is a game changer! My kids can’t get enough of it, and it makes for fabulous leftovers. So delicious and easy!" – Happy Home Chef
How this recipe comes together
The beauty of Cozy Crock Pot Green Enchilada Chicken Soup lies in its simplicity. With a handful of wholesome, easily sourced ingredients, you can create a delicious, nourishing soup that fills the kitchen with enticing aromas. The steps are straightforward, making it a foolproof option for cooks of any level. You’ll start by combining the essential components, then let the crock pot do the work.
Once everything is cooked to perfection, you’ll add cream cheese and shredded cheese for that dreamy, creamy finish. Finally, it’s just a matter of serving and enjoying. What’s not to love about a recipe that practically cooks itself?
What you’ll need
To make this cozy soup, gather the following ingredients:
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 can (28 oz) green enchilada sauce
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 8 oz cream cheese, cubed
- 1 1/2 cups shredded Monterey Jack or mozzarella cheese
- 2 tablespoons chopped fresh cilantro (optional)
(Optional substitutions include using rotisserie chicken for a quicker prep or swapping in black beans if you prefer.)
