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Crock Pot Green Enchilada Chicken Soup

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This easy Crock Pot Green Enchilada Chicken Soup is a dump-and-go slow cooker recipe that’s packed with flavor from green enchilada sauce, green chiles, and tender shredded chicken. Perfect for a cozy weeknight dinner!

Ingredients

Scale
  • For the Soup Base:
  • 1.5 lbs boneless skinless chicken breasts
  • 28 oz green enchilada sauce
  • 2 cups chicken bone broth
  • 4 oz diced green chiles (canned)
  • For Serving (Optional):
  • Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Sour cream or Greek yogurt
  • Diced avocado
  • Fresh cilantro
  • Tortilla chips or strips
  • Lime wedges

Instructions

  1. Place chicken breasts in the bottom of a 6-quart slow cooker.
  2. Pour the green enchilada sauce, chicken bone broth, and diced green chiles over the chicken.
  3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
  4. Remove the chicken from the slow cooker and shred it using two forks.
  5. Return the shredded chicken to the slow cooker and stir to combine.
  6. Taste and adjust seasoning if needed (you can add salt, pepper, or a pinch of cumin if desired).
  7. Ladle the soup into bowls and top with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and tortilla chips. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well for up to 3 months. For a thicker soup, you can mash some of the beans (if added) or stir in a cornstarch slurry at the end of cooking. For a spicier soup, use hot green enchilada sauce or add a diced jalapeño.

Nutrition

Find it online: https://cheerychop.com/crock-pot-green-enchilada-chicken-soup/