Crockpot Creamy Green Chile Chicken Soup Food

SLOW COOKER CREAMY GREEN CHILE CHICKEN ENCHILADA SOUP

Steps:

• Add the ingredients through the corn into the slow cooker, stir and cover with the lid. Set on low for approximately 6 hours, medium for 4 hours or high for 3 hours.
• When the time is up remove the chicken breasts and let them cool for several minutes before shredding. Once shredded add the chicken back in.
• Whisk in the cream cheese until it incorporated. Turn off the slow cooker and whisk in the Greek yogurt. Whisk immediately so that the yogurt doesn't curdle. Serve the soup topped with shredded cheese, cilantro and avocado slices.

GREEN CHILI CHICKEN SOUP CROCK POT RECIPE

Steps:

• Place the chicken on the bottom of the slow cooker and pour in the remaining ingredients. Set to either 5 hours on high or 7-8 hours on low.
• Once done taste for seasoning and add additional salt if necessary. Top with desired toppings and serve.

CROCKPOT CREAMY GREEN CHILE CHICKEN SOUP

Steps:

• Heat the oil in a large skillet over medium heat.
• Sear the chicken thighs until golden brown on both sides, about 3 minutes per side. Season with sea salt and pepper. Set aside on a clean cutting board and once ready to handle, slice them into large pieces. Transfer chicken to your crockpot.
• Meanwhile, in that same skillet, saute your onion with the garlic for 3-4 minutes. Stir in the cumin. Transfer to the crockpot using a rubber spatula to get all the flavors in there.
• Add the green chiles and the crushed tomatoes into your crockpot.
• Stir in the broth and beans. Set the lid on and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
• Once the time is up, use a pair of tongs to take the chicken out into a shallow dish. Shred your chicken then return it into the crockpot.
• In a small bowl, whisk the coconut
• milk with the flour until smooth.
• Add your coconut milk-flour mixture into the crockpot together with the peas, stirring well to incorporate.
• Cook on HIGH for 20-30 minutes more.
• Ladle into bowls then add toppings of choice.
• Enjoy!

SLOW COOKER CREAMY GREEN CHILE CHICKEN SOUP

Steps:

• Place the chicken in the bottom of a slow cooker, then top with everything but the cheddar cheese. Cook on low for 6 hours or until the chicken is fully cooked. Shred chicken and add cheddar cheese, stir to combine. When the cheese has melted and incorporated into the soup, serve into bowls with your favorite toppings. Enjoy!

CROCKPOT GREEN CHICKEN CHILE ENCHILADA SOUP

Steps:

• In a large crockpot pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boneless skinless chicken thighs or breasts.
• Add the undrained diced fire-roasted green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
• Cover and cook on low for 5 to 7 hours or on high for 3 to 5 hours or until the chicken easily shreds.
• Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
• Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup.
• Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
• Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Remove the chicken and transfer to a bowl. Briskly whisk to get the cheese completely incorporated.
• Shred the chicken with 2 forks and then add back into the soup.
• Serve with desired toppings like pepper jack cheese, sour cream, lime, and cilantro.

GREEN CHILE CHICKEN CHILI

Steps:

• Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.