Description
A creamy and flavorful crock pot soup featuring tender chicken and zesty green enchilada flavors. Perfect for a comforting weeknight meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (4 oz) can diced green chilies
- 1 (1.25 oz) packet taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 4 cups chicken broth
- 1 (8 oz) block cream cheese, softened
- 1/2 cup heavy cream
- Optional toppings: shredded cheese, sour cream, cilantro, avocado
Instructions
- Place chicken breasts in the bottom of your crock pot.
- Add the Rotel, diced green chilies, taco seasoning, cumin, chili powder, garlic powder, and onion powder.
- Pour in the chicken broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot.
- Stir in the softened cream cheese until fully melted and incorporated.
- Stir in the heavy cream.
- Serve hot, with your favorite toppings.
Notes
- For a thicker soup, you can reduce the amount of chicken broth slightly.
- If you don’t have cream cheese, you can use half-and-half or evaporated milk, but the soup may not be as creamy.
- Adjust the spice level by using mild or hot Rotel and green chilies.
- Prep Time: 10 minutes
- Cook Time: 3-8 hours
- Category: Soup
- Method: Crock Pot
- Cuisine: Mexican-inspired