Description
Creamy, flavorful, and packed with tender shredded chicken, this green enchilada soup simmers slowly into the ultimate cozy, low-carb comfort dish with a zesty southwestern flair.
Ingredients
Units
Scale
Chicken Soup:
- 1 1/2 lbs boneless skinless chicken breasts
- 1 (15 oz) can green enchilada sauce
- 1 (4 oz) can diced green chilies
- 4 cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- Salt & pepper to taste
Creamy Mixture:
- 1 cup sour cream
- 1 (8 oz) block cream cheese, softened
- 1 tbsp chopped fresh cilantro (optional)
Instructions
- Add Ingredients to Slow Cooker: Add chicken breasts, enchilada sauce, green chilies, chicken broth, garlic powder, onion powder, cumin, salt, and pepper to a slow cooker.
- Cook Slowly: Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Shred Chicken: Using two forks, shred the chicken in the pot.
- Add Creamy Mixture: Stir in cream cheese and sour cream until fully melted and creamy.
- Heat Soup: Let the soup heat for an additional 10 minutes, stirring occasionally.
- Serve: Ladle into bowls and garnish with chopped cilantro if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 1120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg