Crock Pot Green Enchilada Chicken Soup
This comforting, flavorful soup combines tender shredded chicken, green enchilada sauce, mild spices, and veggies for a cozy, set-it-and-forget-it meal that’s both nourishing and satisfying.
Ingredients:
1.5 lbs boneless, skinless chicken breasts or thighs
1 can (10 oz) green enchilada sauce (low-carb or homemade)
1 cup chicken broth (low-sodium)
1 cup diced green bell pepper
1 cup diced onion
1 cup diced tomatoes (optional, for extra flavor)
1 can (4 oz) diced green chilies
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper (to taste)
1 cup shredded cheddar cheese (optional, for garnish)
1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
- Prepare the Ingredients:
Place the chicken breasts or thighs at the bottom of the crock pot. Season with salt, pepper, ground cumin, and oregano. - Add Veggies & Sauce:
Pour in the green enchilada sauce and chicken broth. Add diced green bell pepper, onion, tomatoes (if using), green chilies, and minced garlic. - Cook:
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is fully cooked and easily shredded. - Shred Chicken:
Carefully remove the chicken, shred it with two forks, and return it to the pot. Stir to combine all ingredients. - Serve:
Ladle into bowls and garnish with shredded cheddar cheese and chopped fresh cilantro, if desired. Serve hot and enjoy!
Why You’ll Love This Recipe
Effortless Crock Pot Meal – Just dump, cook, and serve!
Warm & Comforting – Perfect for chilly days or cozy dinners.
Customizable – Make it spicier, creamier, or even dairy-free.
Low-Carb & Keto-Friendly – Easy to fit into many healthy diets.
Great for Leftovers – Tastes even better the next day.
Key Ingredients
Chicken – Breasts or thighs, both work great and shred beautifully.
Green Enchilada Sauce – Adds a mild kick and signature tang.
Chicken Broth – Low-sodium keeps the flavors balanced.
Green Bell Pepper & Onion – Fresh veggies add body and flavor.
Green Chilies – A subtle heat and Southwest flair.
Garlic, Cumin, Oregano – Classic seasoning trio for Mexican-style soups.
Optional Topping – Shredded cheddar and cilantro for extra flavor and presentation.
Expert Tips
Add Creaminess: Stir in ½ cup cream cheese or heavy cream at the end for a creamy texture.
Use Rotisserie Chicken: For an even quicker prep, use pre-cooked shredded chicken and reduce cook time to 2 hours on low.
Make It Spicy: Add a diced jalapeño or a few dashes of hot sauce if you like heat.
Thicker Soup: Mash some of the cooked vegetables before adding the shredded chicken back to the pot.
Important Notes When Making This Recipe
Avoid Overcooking Chicken: Especially on high check at the 3-hour mark.
Use Homemade Enchilada Sauce: If you’re watching sugar or carbs, store-bought versions can vary.
Don’t Skip the Garlic: It adds great depth to the overall flavor.
Low-Sodium Broth is Best: Since the enchilada sauce can be salty.
Nutrition Information
(Per serving – estimated based on 6 servings, excluding optional toppings)
Calories: 260
Protein: 28g
Fat: 10g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 720mg
Note: Nutrition may vary based on brand of ingredients and toppings used.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! It stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
Is it spicy?
It’s mild as written. For a spicier version, add diced jalapeños or hot sauce.
Can I make this soup dairy-free?
Yes. Just omit the cheddar cheese topping or use a dairy-free cheese alternative.
What can I serve with this soup?
Try it with warm flour tortillas, low-carb chips, or a simple side salad.
Can I use frozen chicken?
Yes, but ensure the internal temperature reaches 165°F. Cooking time may increase slightly.