Slow Cooker Chicken Enchilada Soup

ByHey Mom! What's Cooking? Published on

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When it comes to Mexican food we love it. We actually travelled around Mexico on a road trip a couple of years ago and got a real taste for it so love trying new dishes. This Chicken Enchilada Soup came about as we knew were we going to be out in the snow and wanted something delicious to come home to so the slow cooker was perfect. So here you go our easy slow cooker Mexican chicken soup.

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Green Enchilada Soup

Nothing is better than the spiciness of Mexican food. The combination of the different spices can be as fiery hot or as mild as you want. The green enchilada sauce that we use is bottled, it’s made with tomatillos plus green chillis and a mix of onions and spices and has a delicious tomato and lime flavour to it.

chicken enchillada soup with pepper rounds , tortilla chips and guacamole on a table

Combine that with the chicken, cream, and cheese and add in some tortillas, sour cream and guacamole and you have the perfect Mexican Enchilada soup to enjoy.

Yield: 8

Slow Cooker Chicken Enchilada Soup

bowl of green enchilada sauce and chicken soup with slices of pepper on top, a tortilla chip dips in the side next to the bowl is a spoon ready to eat this delicious mexican soup.

A delicious easy chicken soup recipe with green enchilada sauce, lots of cheese and cream perfect for Mexican night.

Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes

Ingredients

  • 2 lb Chicken Breasts (boneless and skinless
  • 28 oz Green Enchilada Sauce
  • 3 c Chicken Stock
  • 1 c Cream (can use whipping cream or half and half)
  • 16 oz Shredded Monterey Jack Cheese or White Cheddar
  • 6 oz Cream Cheese (room temp.)
  • 6 oz Salsa Verde
  • Salt and Pepper to taste

Instructions

  1. Place the chicken breasts into the slow cooker pan and season.
  2. Add in the chicken broth and enchilada sauce on low setting in the Slow Cooker for approx. 7 hours.
  3. Remove chicken from Slow Cooker and shred.
  4. Return shredded chicken back to pot along with the cream, salsa verde, shredded cheese and cream cheese.
  5. Stir mixture until cheeses are thoroughly melted and combined.  Add salt and pepper to taste.
  6. Serve with additional cheeses, sour cream, guacamole and some tortilla chips or soft flour tortillaschicken enchilada soup in a bowl with sliced peppers paprika and a tortilla chip in. A spoon is beside and all on a green checked table cloth

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 667Total Fat: 43gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 208mgSodium: 1411mgCarbohydrates: 13gFiber: 2gSugar: 8gProtein: 56g

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© Hey Mom! What's Cooking?
Cuisine: Mexican / Category: Dinners

More Meal Ideas for Mexican Night

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