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, diced onion, and Old El Paso™ Mild Green Chile Enchilada Sauce and Old El Paso™ Chopped Green Chiles to your slow cooker. Set the timer, let it simmer, then just shred the chicken, top and serve. Chicken noodle soup can get boring, right? This green enchilada chicken soup will remind you of chicken noodle soup in some ways but it will excite your taste buds in new and fun ways.
Prep 5 Minutes
Total Time 4 Hours
Servings 4

Ingredient List

  • 1 1/2 - 2 pounds boneless skinless chicken breast
  • 4 cups reduced sodium chicken broth
  • 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 cup diced yellow onion

Serve with, if desired

  • Shredded cheese
  • Chopped fresh cilantro
  • Crispy tortilla strips
  • Chopped avocado
  • Hot sauce
Recipe Continues Below


  1. Add chicken, chicken broth, green enchilada sauce, 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 chicken enchilada soup by stirring in a handful of fresh baby spinach or a small can of corn, drained.
  • Boneless, skinless chicken thighs can be used in place of the chicken breasts for this green enchilada soup.
  • If you enjoy a creamier soup, stir in a little sour cream at the end of cooking the green enchilada chicken soup or use it as a topping.


    *Percent Daily Values are based on a 2,000 calorie diet

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