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Crock-Pot Green Enchilada Chicken Soup Recipe

Crock-Pot Green Enchilada Chicken Soup Recipe

This savory Crock-Pot Green Enchilada Chicken Soup is a delightful blend of Mexican flavors in a comforting soup form. Perfect for cozy evenings!
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Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 pounds boneless, skinless chicken breasts cut into chunks
  • 1 can green enchilada sauce 15 ounces
  • 1 cup chicken broth low sodium
  • 1 cup heavy cream
  • 1 can diced green chilies 4 ounces
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper freshly ground
  • 1 cup shredded Monterey Jack cheese optional, for serving
  • 0.5 cup sour cream optional, for garnish
  • 2 tablespoons cilantro chopped, optional for garnish

Instructions

Preparation Steps

  • Place the chicken breast chunks into the Crock-Pot.
  • Pour the green enchilada sauce, chicken broth, and heavy cream over the chicken.
  • Add diced green chilies, ground cumin, garlic powder, and onion powder. Season with salt and pepper.
  • Set the Crock-Pot to low heat and cook for 4 hours, or until the chicken is tender.
  • Once cooked, shred the chicken using two forks and mix well into the soup.
  • Serve hot, garnished with Monterey Jack cheese, sour cream, and cilantro if desired.

Notes

This soup pairs excellently with warm tortillas or a side of cornbread.