Description
A comforting slow cooker soup with creamy green chile and chicken.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (10 oz) green chile enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Place chicken breasts in the slow cooker.
- Add green chile enchilada sauce, black beans, corn, chicken broth, cumin, garlic powder, salt, and pepper.
- Cook on low for 6-8 hours or high for 4-6 hours.
- Shred the chicken in the slow cooker using two forks.
- Stir in heavy cream and mix well.
- Serve hot, garnished with toppings of choice.
Notes
- This soup can be frozen for later use.
- Top with cheese, sour cream, or avocado if desired.
- Adjust spice level by adding jalapeños.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 80mg
Keywords: slow cooker creamy green chile chicken enchilada soup