Crock Pot Green Enchilada Chicken Soup

Creamy, cheesy, and full of zesty flavor — this slow-cooked green enchilada chicken soup is the perfect comfort food with a spicy Southwestern kick! 😋 Prep time: 10 minutesCook time: 6 hoursTotal time: 6 hours 10 minutesYield: 6 servings Ingredients:* 2 large chicken breasts* 1 (10 oz) can green enchilada sauce* 1 (4 oz) can diced green chiles* 1 cup frozen corn (optional)* 1 (8 oz) block cream cheese, cubed* 3 cups chicken broth* 1 cup shredded Monterey Jack cheese* 1 teaspoon cumin* 1/2 teaspoon garlic powder* Salt and pepper to taste* Fresh cilantro and lime wedges for garnish Instructions:1. Place chicken breasts in the crock pot.2. Add green enchilada sauce, green chiles, corn, chicken broth, cumin, garlic powder, salt, and pepper.3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.4. Shred the chicken using two forks, then stir in cream cheese and shredded Monterey Jack.5. Cover again and cook for 15–20 minutes, stirring occasionally, until cheese and cream cheese are fully melted and blended.6. Garnish with fresh cilantro and a squeeze of lime before serving.Pro Tip:Add a handful of crushed tortilla chips or a spoonful of salsa verde on top for extra crunch and flavor! 🌽🔥