Crock Pot Green Enchilada Chicken Soup: A Creamy, Flavor-Packed Comfort Meal! 🥣🌮🔥


 

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

  1. Stir in heavy whipping cream, shredded cheese, and sour cream.
  2. 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! ⬇️🌿

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