How to make slow cooker green chile chicken enchilada soup

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Sometimes you need to just stay in and curl up with a piping hot bowl of totally satisfying soup. If it's been one of those days (or weeks) it's time to push aside that canned chicken noodle, because this slow cooker green chile enchilada soup is almost just as easy to make, and much more flavorful.
It's packed with shredded chicken that falls apart at the touch of your spoon and a broth that's swirling with cheesy, chilly goodness. If you've been craving some Mexican flavors but aren't exactly in the mood for chili or tacos, this soup is the perfect solution. Just pop it in the slow cooker in the morning and by lunch you have the most flavor-packed and satisfying soup.
Drooling yet? Start planning this super easy slow cooker meal by checking out the video and ingredients list right here below. We've also added some expert tips for you to make this dish even more delicious. Check it out!
Slow Cooker Green Chile Enchilada Soup
Prep time: 10 minutes
Cook time: 4 hours (6 hours 30 minutes if cooked on low)
Total time: 4 hours 10 minutes (6 hours 40 minutes if cooked on low)
Serves: 4-6
4 chicken breasts (cooked and shredded)
2 - 14.5 oz cans of chicken broth
2 - 15 oz. cans mild green enchilada sauce
2 - 4 oz. cans diced green chiles
⅔ cup water
1½ TB cumin
1 TB chili powder
1 tsp. onion powder
1 tsp. garlic powder
⅔ cup corn (if frozen, thaw out)
⅔ cup instant rice
1 - 8 oz. bar cream cheese (cubed)
salt and pepper
Monterrey Jack Cheese
1. Pour your chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder and shredded chicken into your slow cooker
2. Crank up the heat to high, and cook it for 3.5 hours. Pro tip: if you want to let this cook really low and slow while you work or run around town, cook on low for about 6 hours.
3. When it's done cooking on high for 3.5 hours or on low for 6, add in your corn, rice, and cubed cream cheese. Let it cook for another 30 minutes
4. Shake in salt and pepper to taste, then top it off with Monterrey Jack cheese or a nice sharp Cheddar
Pro tip: This dish is served piping hot, so cut the heat and richness with some cool fresh toppings. Along with shredded cheese of your choice - like Monterrey Jack or Cheddar - top it with fresh chopped cilantro, a dollop of sour cream, and some tortilla chips or Frito's for some much-needed crunch.
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