Crockpot Green Chicken Chile Enchilada Soup Recipes

SLOW COOKER CREAMY GREEN CHILE CHICKEN ENCHILADA SOUP

Steps:

• Add the ingredients through the corn into the slow cooker, stir and cover with the lid. Set on low for approximately 6 hours, medium for 4 hours or high for 3 hours.
• When the time is up remove the chicken breasts and let them cool for several minutes before shredding. Once shredded add the chicken back in.
• Whisk in the cream cheese until it incorporated. Turn off the slow cooker and whisk in the Greek yogurt. Whisk immediately so that the yogurt doesn't curdle. Serve the soup topped with shredded cheese, cilantro and avocado slices.

SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE

Steps:

• In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

SLOW COOKER GREEN CHILE CHICKEN ENCHILADA SOUP

Steps:

• Add the olive oil to your slow cooker bowl then add the chopped onion, chicken breasts, minced garlic, and all the seasonings (salt, chili powder, cumin, oregano).
• Next, pour in the chicken stock, green chiles, and half of the enchilada sauce.
• Cover and cook on low for 6 hours or high for 3.5. hours.
• While the soup is cooking, add 4 torn corn tortillas to a blender with the remaining enchilada sauce and 2 cups of water. Blend until completely mixed. Set aside for later.
• After the cook time is up, use two forks to shred the chicken. It should shred very easily.
• Add the blended tortilla mixture to the slow cooker and mix well.
• Add in the cream cheese and half of the Monterey Jack cheese. Stir and cover. Turn the slow cooker to high and cook another 30 minutes (or 1 hour on low).
• Once done, give a good stir to distribute the cheeses.
• Ladle into bowls and top with any/all of the following: tortilla strips (recipe below), more shredded cheese, cilantro, diced tomatoes, sour cream.
• While your soup is cooking, preheat your oven to 350 degrees and line a baking sheet with parchment paper or foil. Spray with non-stick spray.
• Cut the remaining 4 corn tortillas into strips and arrange into a single layer onto your prepared baking sheet. Gently spray the tops with non-stick spray and sprinkle with salt.
• Bake for 10 minutes until lightly brown and crisp.

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!

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.

CROCKPOT GREEN CHICKEN CHILE ENCHILADA SOUP

Steps:

• In a large crockpot pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boneless skinless chicken thighs or breasts.
• Add the undrained diced fire-roasted green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
• Cover and cook on low for 5 to 7 hours or on high for 3 to 5 hours or until the chicken easily shreds.
• Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
• Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup.
• Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
• Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Remove the chicken and transfer to a bowl. Briskly whisk to get the cheese completely incorporated.
• Shred the chicken with 2 forks and then add back into the soup.
• Serve with desired toppings like pepper jack cheese, sour cream, lime, and cilantro.

GREEN CHILE CHICKEN CROCKPOT ENCHILADA SOUP

Steps:

• Into a large crock pot add green enchilada sauce, white and black beans, raw chicken, green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, 3 Tablespoons chopped cilantro, and chicken broth. Stir to combine.
• Put lid on crockpot. Cook on LOW for 5-7 hours OR cook on HIGH for 3-5 hours.
• When cooking time is finished, remove chicken pieces to a large bowl. Shred chicken using two forks. Set aside.
• Cut cream cheese into small chunks and add chunks into crockpot. Stir well. Put cover on crockpot. Cook on HIGH for 30 minutes. When time is up, stir or whisk the cream cheese. It should melt or easily blend into the soup at this point.
• Stir in the shredded chicken, and heat soup for another 10-15 minutes.
• Ladle hot soup into serving bowls. Garnish each bowl with additional chopped cilantro, a dollop of sour cream, and a couple lime wedges. Lime wedges should be squeezed over soup before eating!