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Green Chicken Enchilada Soup
Green Chicken Enchilada Soup
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Prep Time:
25 minutes
Cook Time:
360 minutes
Total Time:
385 minutes
Slow cooker green chicken enchilada soup - a zesty and indulgent reminder of your favorite Mexican restaurant dish.
Ingredients:
  • Sliced jalapeños, optional
  • Corn tortilla chips, optional
  • Lime slices, optional
  • 1 1/2 pounds skinless, boneless chicken breast halves
  • 1 (11-ounce) can fiesta corn
  • 1 (14.5-ounce) can low-sodium chicken stock or broth
  • 2 (15-ounce) cans green enchilada sauce
  • 6 to 8 tomatillos, hulled and chopped
  • 1 (4-ounce) can chopped green chilies
  • 1 large onion, chopped
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 14 cup chopped cilantro
  • 1 small zucchini, halved lengthwise and sliced
  • 1 small yellow squash, halved lengthwise and sliced
  • 1 cup sour cream
  • 1 cup shredded Monterrey Jack cheese, divided use
Instructions:
  • Lay chicken breasts at the base of the slow cooker and layer with corn, chicken stock, enchilada sauce, tomatillos, green chilies, onion, bay leaves, garlic, cumin, chili powder, salt, and pepper.
  • Slow cook covered for 3 hours on Low heat.
  • Stir in freshly chopped cilantro, zucchini, and yellow squash. Cover and let simmer on Low for 3 more hours.
  • Move the chicken to a cutting board, use two forks to shred the meat, then return the chicken to the cooker, and mix it well. Before serving, discard bay leaves and blend in the sour cream.
  • Sprinkle 2 tablespoons of shredded Monterey Jack cheese on top of each bowl. Serve with corn tortilla chips, and add sliced jalapeños and lime slices for extra flavor, if desired.

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