Step 3: Slow Cook the Soup
Cover the crock pot with its lid and cook the mixture:
- On low for 6–7 hours, or
- On high for 3–4 hours.
During this time, the chicken will become tender and the flavors will blend together.
Step 4: Shred the Chicken
Once the cooking time is done, remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken back into the soup.
Step 5: Add the Creamy Elements
Stir in the cream cheese cubes until they melt completely into the broth. This will give your soup a rich, creamy base. Finally, add the shredded cheese and stir until smooth.
Step 6: Taste and Adjust
Taste the soup and adjust the seasonings if needed. If you prefer more heat, add a dash of hot sauce or extra chili powder.
Step 7: Serve and Garnish
Ladle the soup into bowls and garnish with fresh cilantro. Serve it with tortilla chips, avocado slices, or a squeeze of lime for extra flavor.
Tips for the Best Results
- Use thighs for extra tenderness: Chicken thighs are juicier and won’t dry out, even after long cooking times.
- Thicker soup? Reduce the broth slightly or add more cheese.
- Lighter version: Use low-fat cream cheese and reduced-fat shredded cheese.
- Make it ahead: This soup reheats beautifully, making it perfect for meal prep.
Final Thoughts
Crock Pot Green Enchilada Chicken Soup is the ultimate comfort food—creamy, hearty, and packed with flavor. With just a few simple steps and minimal effort, you’ll have a dish that warms the soul and satisfies the whole family. Whether served for a casual weeknight dinner or a cozy weekend meal, this soup is bound to become one of your go-to recipes.
Would you like me to also create a short recipe card version (just ingredients + quick instructions) that you can save or print for the kitchen?
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