Crock Pot Chicken Enchilada Soup Recipes

CROCK-POT GREEN CHILI CHICKEN ENCHILADA SOUP RECIPE

Steps:

• Add all ingredients except cream cheese to a 5 quart or larger slow cooker.
• Cover and cook on HIGH for 4 to 6 hours.
• Remove cooked chicken from slow cooker and place on a plate or cutting board. Shred chicken meat using two forks and add back into slow cooker.
• Add cubed cream cheese to slow cooker and recover with lid. Allow cream cheese to fully melt for about 20 to 30 minutes and then stir to distribute melted cream cheese into soup.

CROCK POT CHICKEN ENCHILADA SOUP

Steps:

• Heat olive oil in a skillet; add onions and cook for 3 minutes.
• Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.
• Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your Slow Cooker/Crock Pot.
• Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.
• Arrange the chicken breasts on top.
• Cover and set on LOW for 6 hours, or until chicken is cooked through. OR set it on HIGH for 3 hours, or until chicken is done.
• Remove chicken from the crock pot and shred it.
• Stir it back into the slow cooker.
• Stir in cheese and heavy cream.
• Ladle soup into bowls and top with sour cream, cilantro, limes, and cheese.
• Serve.

GREEN ENCHILADAS CHICKEN SOUP

Steps:

• In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
• Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
• Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.
• Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
• Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.
• In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
• Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!

SLOW-COOKED CHICKEN ENCHILADA SOUP

Steps:

• In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

CHICKEN ENCHILADA SLOW COOKER SOUP

Steps:

• Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
• Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.