This south-of-the-border-style soup is definitely one of our favorites! It’s creamy, just a little spicy, and simply delicious. The essential oils really round out the ethnic flavor. Who doesn’t appreciate an easy, slow-cooker meal on a busy day? You’ll absolutely love this soup!
[recipe title=”Green Chile Chicken Enchilada Soup” servings=”6–8″ time=”20 minutes active; 3–7 hours inactive” difficulty=”Easy”]
- 1 lb. boneless, skinless chicken thighs or breasts
- 2 cups chicken broth or stock
- 8 oz. cream cheese, softened
- 1 can (10 oz.) green enchilada sauce
- 1 can (15 oz.) white beans
- 3 cans (15 oz. each) black beans
- 2 cans (4 oz. each) diced, fire-roasted, green chilies
- 1 can (10 oz.) diced tomatoes (optional)
- 4 tsp. ground chili powder
- 1 tsp. salt
- 3/4 tsp. paprika
- 2 drops cumin essential oil
- 2 drops cilantro essential oil
- 1 drop black pepper essential oil
- Toppings: cheese, sour cream, fresh lime, cilantro, etc.
- Place the chicken, chicken broth, enchilada sauce, beans, green chilies, diced tomatoes, seasonings, and essential oils* into a slow cooker. Stir the ingredients together, and cook on high for 3–5 hours or on low for 5–7 hours.
- Remove the chicken from the slow cooker and shred it using a couple of forks or a hand beater.
- Soften the cream cheese slightly in the microwave. Spoon small chunks into the slow cooker and stir it in. (*For stronger seasoning, stir in the essential oils at this point.)
- Return the shredded chicken to the slow cooker, cover, and cook for 30 minutes more, or until the cream cheese melts in.
- Scoop the soup into bowls, top with sour cream, cheese, lime juice, cilantro, or anything else you desire.