1. Assemble Ingredients in the Crock Pot:
- Place Chicken and Vegetables:
- Add the chicken breasts, green enchilada sauce, diced green chiles, black beans, corn, and chicken broth to the crock pot.
- Season the Soup:
- Sprinkle in the cumin, chili powder, garlic powder, onion powder, salt, and pepper.
2. Cook the Soup:
- Cook on Low or High:
- Cover the crock pot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
3. Shred the Chicken:
- Shred the Chicken:
- Once the chicken is cooked through, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot.
4. Add the Creamy Ingredients:
- Add Cream Cheese and Sour Cream:
- Stir in the cream cheese and sour cream until fully melted and incorporated into the soup. Allow the soup to cook for another 15-20 minutes to let the flavors blend and the soup to thicken slightly.
5. Serve the Soup:
- Taste and Adjust:
- Taste the soup and adjust seasoning with salt and pepper, if needed.
- Garnish and Serve:
- Ladle the soup into bowls and top with your favorite garnishes such as shredded cheese, cilantro, avocado, jalapeños, tortilla chips, and a squeeze of fresh lime.
Tips for Success:
- Cream Cheese Tips: Make sure the cream cheese is softened before adding to the soup to ensure it melts smoothly. You can microwave it for 20-30 seconds if needed.
- Customize Heat Level: If you prefer a spicier soup, add some diced jalapeños or increase the chili powder to taste.
- Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Conclusion:
This Crock Pot Green Enchilada Chicken Soup is creamy, rich, and packed with delicious flavors from the green enchilada sauce and spices. It’s perfect for a busy weeknight or a cozy weekend dinner. Top it with your favorite garnishes for a meal that’s both comforting and satisfying!