Tons of green chiles, green enchilada sauce, and a dollop of sour cream on top make this soup taste like you just ordered your favorite enchiladas suizas but with little work and maximum results.

Nothing says “I love you” like coming home to a home cooked meal, the house smelling amazing, and you, ready to eat dinner in minutes. I call my slow cooker the miracle maker because there are nights when that feeling feels like an actual miracle. Read the kids one last book and pour yourself a glass of wine (or a margarita!!)–dinner’s done.

I’m so excited to share this recipe with you today because it really does embody the idea of everyday romance in the kitchen. A slow cooker allows you that extra time in the evening for relaxing, catching up with your partner, or cozying up for your favorite television show. And this green enchilada soup has all the flavors of eating at your favorite Mexican restaurant without having to leave the couch.

I love a chicken enchilada soup, but the one I’ve made forever is a red sauce version. Whenever I go out for Mexican food, the enchiladas suizas have a siren call to me. There’s something about those green chiles, cheese, and sour cream coming together that screams comfort food.

To get that flavor at home, I used three kinds of green chiles plus green enchilada sauce. My recipe includes poblano, jalapeño, and a can of fire roasted diced green chiles. I de-vein and seed both the poblano and jalapeño as I find this soup has a nice kick without the added heat. If you’re a heatseeker, I leave you to your own devices. I also add in chipotle powder, which does give the soup some heat as well.

After you cook the veggies and the chicken in the slow cooker, your job is basically done. At the end, I add a couple dollops of cream cheese (which mellows the soup out), corn, pinto beans, and cheese. Dinner is served!

A soup like this is all about the toppings. This one I feel benefits from a bit of sour cream on top as it really does give it that suizas flavor. I love to serve it with tortilla chips too (or if you’re saucy like me, the lime tortilla chips) both crumbled on top and on the side for dipping. You could always add in green onion, cilantro, and avocado as well to drive home the GREEN.

This is a perfect bowl for cuddling up with a rom com or a reality dating show (my husband and I are enjoying THE LATERDATERS on Netflix!). Or check out my book reviews to find a new romance novel to enjoy tonight! Either way, kick off your shoes and get comfy–you’re staying in tonight!

Slowcooker Chicken Enchilada Suizas Soup
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Slowcooker Chicken Enchilada Suizas Soup

Recipe by Abby
Servings

6

servings
Prep time

20

minutes
Cooking time

4

hours 

Ingredients

  • 1 yellow onion, diced

  • 1 jalapeno pepper, diced with seeds removed

  • 1 poblano pepper, diced

  • 3 cloves garlic, minced

  • 1 lb chicken breast

  • 2 tsp chili powder

  • 1 1/2 tsp cumin

  • 1/2 tsp chipotle powder

  • 1/2 tsp smoked paprika

  • 14oz green enchilada sauce

  • 4oz diced green chiles

  • 4 cups chicken broth

  • 4oz cream cheese

  • 1 can pinto beans

  • 1 cup frozen corn

  • 1 cup shredded Mexican cheese blend

  • avocado, green onion, tortilla chips, sour cream for serving

Directions

  • To the base of your crockpot add onion, poblano pepper, garlic, and jalapeño pepper. Place the chicken breasts on top of the veggies. Sprinkle the chicken with salt and pepper. Then add chili powder, chipotle powder, cumin, and smoked paprika on top of the chicken. Pour in the enchilada sauce, fire roasted diced green chile, and chicken stock. Give everything a good stir.
  • Place the lid on your crockpot and cook on high for four hours or low for eight hours.
  • Remove the chicken breasts to a plate. Add the cream cheese in dollops to the soup and stir to melt. Shred the chicken and add it back in to the soup.
  • Add pinto beans, corn, and cheese to the soup. Stir to combine and melt the cheese.
  • Serve with extra cheese, sour cream, avocado slices, and tortilla chips. Enjoy!

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