Green Enchilada Chicken Soup with White Beans
A cozy, zesty soup filled with tender chicken, white beans, and bold green enchilada flavor. This slow cooker favorite is topped with creamy Monterey Jack cheese, a dollop of sour cream, and a sprinkle of fresh cilantro for that perfect Tex-Mex finish.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 cans white beans 15 oz each, drained and rinsed
- 1 can green enchilada sauce 28 oz
- 1 can diced green chiles 4 oz
- 3 cups chicken broth
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- salt and black pepper to taste
- fresh cilantro for garnish
- shredded Monterey Jack cheese for serving
- sour cream for serving
Instructions
- Place the chicken breasts at the bottom of your slow cooker.
- Layer the white beans on top of the chicken.
- In a bowl, whisk together the green enchilada sauce, diced green chiles, chicken broth, chopped onion, minced garlic, cumin, chili powder, and oregano. Season with salt and pepper.
- Pour the mixture over the chicken and beans, ensuring the chicken is completely covered.
- Set the crockpot to low and cook for 6–8 hours, or on high for 3–4 hours.
- Once cooked, remove the chicken breasts and shred with two forks. Return the shredded chicken to the pot and stir.
- Serve the soup hot, garnished with Monterey Jack cheese, sour cream, and fresh cilantro.
Notes
This soup pairs beautifully with tortilla chips or a warm slice of cornbread. Leftovers store well and taste even better the next day!
Nutrition
Calories: 380kcal
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