Creamy Slow Cooker Green Chicken Enchilada Soup Recipe Is a Tex-Mex Dinner Winner Soups High Protein Slow Cooker Mexican Tex-Mex Dinner Chicken Gluten-free

Give me a creamy soup and any kind of Mexican food and I'm happy. This creamy slow-cooker green chicken enchilada soup recipe hit on both notes. The slow-cooker recipe has minimal prep and results in a flavorful soup that is full of Mexican flavors.

While I usually make my creamy Mexican soups with ground beef, this chicken soup was lighter, but just as hearty, filling and satisfying. Here is your gluten-free shopping list so you can make this enchilada chicken soup recipe for your family: boneless/skinless chicken breasts, onion, fresh garlic, corn (frozen or canned), a can of chopped green chiles, a can of green enchilada sauce, low-sodium chicken broth, ground cumin, chili powder, dried oregano, a lime for juicing, fresh cilantro, cream cheese and either Monterey Jack or mozzarella cheese. For serving, think avocado, tortilla chips and even sour cream. (But that's up to you!)

Ladle this creamy high-protein Tex-Mex soup into bowls, top with your favorite toppings and enjoy. This soup recipe is a wonderful dinner or lunch served with a salad as a side dish.

Cuisine: American / Mexican / Tex-Mex
Prep Time: 5 minutes
Cook Time: 3 to 4 hours (high) or 6 to 7 hours (low)
Total Time: 4 to 7 hours
Servings: 6

Ingredients

• 2 boneless/skinless chicken breasts
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup corn, canned or frozen (I used frozen fire-roasted corn)
• 4 ounces (1 can) chopped green chiles
• 10 ounces (1 can) green enchilada sauce
• 32 ounces (1 box) low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1 tablespoon lime juice
• 1/4 - 1/3 cup fresh cilantro, chopped
• 4 ounces cream cheese, softened
• 1 1/2 cups mozzarella or Monterey Jack cheese, grated

Here's how to make it: 

1. Put the chicken breasts into the slow cooker. Add the chopped onion, garlic, corn, chopped green chiles, enchilada sauce, chicken broth, cumin, chili powder and oregano. Stir to combine.
2. Cover the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. (I cooked mine on high for 4 hours.)
3. Remove the chicken and shred. (I used two forks to pull it apart.)
4. Put the chicken back into the slow cooker along with the cream cheese, cilantro, lime juice and grated cheese. Stir.
5. Cover and cook until cheeses have melted and soup is creamy. Add salt and black pepper, to taste.
6. To serve, ladle into bowls and top with desired toppings. (I topped my soup with tortilla chips.) Store any leftover soup in an airtight container in the fridge and reheat in the microwave or in a saucepot over low heat.

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