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
Preparation
- Add chicken, chicken broth, green enchilada sauce, chopped green chiles, and diced onion to a slow cooker.
- Cover and cook on high for 4 hours or low for 8 hours.
- 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.
Nutrition
*Percent Daily Values are based on a 2,000 calorie diet