Green Enchilada Soup
Green Enchilada Soup takes a traditional meal and turns it into something unique! All made in the slow cooker, this delicious soup is all about easy prep, minimal effort with maximum payoff, and only one dish to clean up.
Servings 6
Calories 310kcal
Ingredients
- 4 Cups Low Sodium Chicken Broth
- 1 28-oz Can Green Enchilada Sauce
- 1 Cup Salsa Verde plus more to taste
- 1 15-oz Can Corn, drained
- 1 15-oz Can Pinto beans, rinsed and drained
- 1 Small White Onion diced
- 2 Tablespoons Taco Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Salt
- 1 Pound Boneless Skinless Chicken Breasts
- 1/2 Cup Sour Cream
- 2 Cups Shredded Cheddar or Monterrey Jack Cheese
Instructions
- Add the chicken broth, enchilada sauce, salsa verde, corn, beans, onion, taco seasoning, garlic powder, onion powder, and salt in a large crockpot.
- Lay the chicken on top and cook on low for 7-8 hours or until the chicken is cooked.
- Remove the chicken from the pot and shred then add it back to the pot.
- Whisk a ladle of the broth into a medium bowl with the sour cream to temper it then stir into the soup.
- Stir in the cheese until melted then serve with diced white onion, shredded cheese, minced cilantro, lime wedges, and tortilla chips if desired.
Notes
NOTE: If you prefer this to be meatless, you can use vegetable broth instead of chicken and add either another can of pinto beans or a can of rinsed/drained black beans instead of the chicken.
Nutrition
Serving: 1.5Cups | Calories: 310kcal