Green Enchilada Chicken Soup (Print Version)
Tender chicken, green enchilada sauce, and fresh veggies slow-cooked to flavorful perfection.
# Ingredients:
Poultry
01 -
1.5 lbs boneless, skinless chicken breasts or thighs
Sauces and Broth
02 -
10 oz canned green enchilada sauce
03 -
1 cup chicken broth
Vegetables
04 -
1 cup diced green bell pepper
05 -
1 cup diced onion
06 -
1 cup diced tomatoes (optional)
07 -
4 oz canned diced green chilies
08 -
2 garlic cloves, minced
Spices
09 -
1 teaspoon ground cumin
10 -
1 teaspoon dried oregano
11 -
Salt, to taste
12 -
Black pepper, to taste
Garnish
13 -
1 cup shredded cheddar cheese (optional)
14 -
1/4 cup chopped fresh cilantro (optional)
# Instructions:
01 -
Place the chicken breasts or thighs at the bottom of the slow cooker.
02 -
Season the chicken evenly with salt, black pepper, ground cumin, and dried oregano.
03 -
Pour the green enchilada sauce and chicken broth over the chicken. Add diced green bell pepper, onion, tomatoes if using, diced green chilies, and minced garlic.
04 -
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is thoroughly cooked and tender.
05 -
Remove the chicken from the slow cooker carefully and shred it with two forks.
06 -
Return shredded chicken to the pot and stir thoroughly to integrate all flavors.
07 -
Taste the soup and adjust salt and black pepper as needed.
08 -
Ladle soup into bowls and garnish with shredded cheddar cheese and chopped fresh cilantro if desired.
# Notes:
01 -
For a spicier result, add extra diced green chilies or a dash of cayenne pepper.