1️⃣ Prep the Crock Pot
- Add diced chicken, salsa verde, salt, pepper, cumin, garlic powder, onion powder, green enchilada sauce, green chilies, and chicken broth into the slow cooker.
2️⃣ Slow Cook to Perfection
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender.
3️⃣ Add the Creamy Goodness
- Stir in heavy whipping cream, shredded cheese, and sour cream.
- Cook for another 20–30 minutes on LOW, stirring occasionally, until the cheese is melted and the soup is creamy.
4️⃣ Finish with Freshness
- Stir in lime juice and chopped cilantro right before serving for a fresh, zesty boost!
🍽️ How to Serve
✔ Top with Crispy Tortilla Strips – Adds a crunchy bite! 🌮
✔ Sprinkle with Extra Cheese & Avocado Slices – For extra richness! 🧀🥑
✔ Pair with Warm Flour or Corn Tortillas – To soak up all that creamy goodness! 🌯
🛠️ Storage & Reheating Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Let soup cool completely, then freeze for up to 3 months.
- Reheat: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring between. (Add a splash of broth if it thickens!)
💖 Why You’ll Love This Recipe
✔ Super Creamy & Flavorful – A rich, cheesy, and satisfying soup!
✔ Slow Cooker Convenience – Just toss everything in & let it cook!
✔ Perfect for Meal Prep – Stays delicious for days!
✔ Low-Carb & Keto-Friendly – A perfect comfort meal with minimal carbs!
This Crock Pot Green Enchilada Chicken Soup is easy, creamy, and bursting with flavor! Make it tonight and enjoy a bowl of cozy, Mexican-inspired goodness! 🥣🔥
💬 Tried this recipe? Let me know how it turned out in the comments below! ⬇️🌿
