Crock Pot Green Enchilada Chicken Soup

Edi toron
  • 1½ lbs (680g) boneless, skinless chicken breasts or thighs
  • 1 (4.5 oz) can mild green chiles, chopped
  • 1 (10 oz) can diced tomatoes with green chiles (Rotel Verde)
  • 1 (16 oz) jar green salsa (salsa verde)—mild or medium
  • 4 cups chicken broth (low-sodium)
  • 1 cup frozen corn kernels
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • Salt & black pepper to taste

For Creamy Finish (Added at End):

  • ½ cup sour cream or Mexican crema
  • ½ cup shredded Monterey Jack or pepper jack cheese
  • Juice of ½ lime

For Serving:

  • Avocado slices or guacamole
  • Tortilla strips or crushed chips
  • Fresh cilantro, chopped
  • Lime wedges
  • Queso fresco or cotija cheese

💡 Pro Tips:

  • Use Rotel Verde + salsa verde—double green power!
  • Shred chicken in the pot—keeps it juicy.
  • Add cream ingredients OFF heat—prevents curdling.

Step-by-Step Instructions (Zesty, Comforting, Foolproof)

1. Add to Slow Cooker

  • Place chicken in the bottom of a 6-quart slow cooker.
  • Top with green chiles, Rotel Verde, salsa verde, chicken broth, corn, cumin, oregano, garlic powder, salt, and pepper.
  • Stir gently to combine.

2. Cook Low & Slow

  • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken shreds easily.

3. Shred & Finish

  • Remove chicken. Shred with two forks, then return to pot.
  • Turn off slow cooker (or remove insert).
  • Stir in sour cream, cheese, and lime juice until melted and creamy.
  • Taste and adjust seasoning—add more lime or salt if needed.

4. Serve with Flair

  • Ladle into bowls. Top with avocado, tortilla strips, cilantro, cheese, and a squeeze of lime.

Serving Suggestions

  • 🌮 With warm corn tortillas or garlic butter tostadas
  • 🥗 Side of Mexican slaw (cabbage, lime, cilantro)
  • 🌶️ Hot sauce on the table for heat lovers
  • 🍚 Over cilantro-lime rice for a heartier meal

Make-Ahead & Storage Tips

  • Prep ahead: Chop chiles, measure spices—store in fridge overnight.
  • Leftovers: Keep in fridge up to 4 days. Reheat gently on stove (not microwave—dairy can split).
  • Freeze: Without dairy—add sour cream/cheese fresh when reheating.
  • Meal prep: Portion into jars—top with toppings when serving.

Frequently Asked Questions

Q: Can I use rotisserie chicken?
A: Yes! Add shredded chicken in the last 30 minutes to warm through. Skip broth if using store-bought broth + chicken.

Q: Too spicy?
A: Use mild salsa verde and omit Rotel (or use plain diced green chiles). Add a pinch of sugar to balance heat.

Q: Vegan version?
A: Use jackfruit or white beans, vegetable broth, coconut cream, and vegan cheese.

Q: Gluten-free?
A: Yes! Verify all canned/jarred ingredients are GF (most are).

❤️ The Bottom Line

This Crock Pot Green Enchilada Chicken Soup isn’t just easy—it’s a flavor explosion that feels like a fiesta in a bowl. It’s cozy enough for winter, bright enough for spring, and always satisfying.

So toss those ingredients in the slow cooker, walk away, and come home to a pot of green gold. Because the best soups don’t just feed you—they bring a little joy to the table, one spoonful at a time.

“Good soup doesn’t need a passport—it just needs green chiles, lime, and someone hungry.” 🌿🍋🔥

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