This Crock Pot Green Enchilada Chicken Soup is rich, creamy, and bursting with zesty green enchilada flavor! Made with tender chicken thighs, salsa verde, and a velvety cream base, it’s the perfect set-it-and-forget-it meal for busy weeknights. Low-carb, high-protein, and packed with Mexican flavors!
🛒 Ingredients
✔ 6 boneless, skinless chicken thighs, diced (or substitute with chicken breasts) 🍗
✔ 4 oz salsa verde (for that tangy, mildly spicy kick!) 🌶️
✔ 1 cup heavy whipping cream (for a rich, creamy base!) 🥛
✔ ½ teaspoon salt 🧂
✔ ½ teaspoon black pepper 🌿
✔ 2 teaspoons cumin (adds warmth & depth!) 🌶️
✔ 1 teaspoon garlic powder 🧄
✔ 1 teaspoon onion powder 🧅
✔ 1 (10 oz) can green enchilada sauce (for authentic enchilada flavor!)
✔ 4 cups chicken broth (adds depth & keeps it soupy!) 🍲
✔ 1 (4 oz) can diced green chilies (adds mild heat & flavor!) 🌶️
✔ 1 cup shredded Monterey Jack cheese (melts into creamy goodness!) 🧀
✔ ½ cup sour cream (for extra richness!)
✔ Juice of 1 lime (for a bright, fresh finish!) 🍋
✔ ½ cup chopped fresh cilantro (for garnish & flavor!) 🌿
Optional Add-Ins for Extra Flavor:
✔ ½ teaspoon smoked paprika (for a subtle smoky depth!)
✔ 1 can (15 oz) white beans (for added heartiness!)
✔ 1 cup corn kernels (for a slightly sweet crunch!) 🌽
👨🍳 Step-by-Step Instructions
