Slow Cooker Green Enchilada Soup

Slow-Cooker Green Enchilada Soup

Chicken tortilla soup just got an easy upgrade! This Slow-Cooker Green Enchilada Soup is the perfect no-hassle, craveable way to amp up a family-favorite comfort food. All it takes is 5 minutes of prep to add chicken, with Old El Paso™ Green Enchilada Sauce and Green Chiles, into your slow cooker with some diced onion. Set the timer, let it simmer, then just shred the chicken, top with your choice of cheese, cilantro, crispy tortilla strips, chopped avocado or hot sauce, and serve.
Prep 5 Minutes
Total 4 Hours
Servings 6

Ingredient List

  • 1 1/2 - 2 pounds boneless skinless chicken breast
  • 4 cups reduced sodium chicken broth
  • 1 can (10oz) Old El Paso™ Green Enchilada Sauce
  • 1 can (4.5oz) Old El Paso™ Chopped Green Chiles
  • 1 cup diced yellow onion
  • Optional toppings: Cheese, cilantro, crispy tortilla strips, chopped avocado, hot sauce
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Recipe Continues Below

Preparation

  1. Add chicken, chicken broth, Old El Paso™ Green Enchilada Sauce, Old El Paso Chopped Green Chiles, and diced onion to a slow cooker.
  2. Cover and cook on high for 4 hours or low for 8 hours.
  3. Remove chicken and shred using two forks. Return to slow cooker. Stir and serve garnished with desired toppings.

Expert Tips

  • Add more veggies to your green chile chicken enchilada soup by stirring in a can of rinsed, drained chickpeas or a can of corn.
  • Boneless, skinless chicken thighs can be used in place of the chicken breasts for this green chicken enchilada soup.
  • Make your slow-cooker green chile chicken soup creamy by topping with a bit of sour cream, or stir some in at the end of cooking.

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