Slow Cooker Green Enchilada Soup takes everything you love about salsa verde chicken enchiladas and puts it in soup form. It's especially easy because it's a crock pot recipe!
Add the olive oil to the basin of a 6 quart slow cooker then add the chopped onion, chicken breasts, minced garlic, and all the seasonings (salt, chili powder, cumin, oregano).
Next, pour in the chicken stock, green chiles, and half of the enchilada sauce.
4 cups chicken stock, 8 ounces green enchilada sauce, ½ cup diced green chiles
Cover and cook on LOW for 6 hours or HIGH for 3.5. hours.
While the soup is cooking, tear 4 torn corn tortillas into small pieces and add them to a blender with the remaining enchilada sauce and 2 cups of water. Blend until completely mixed. Set aside for later.
4 small corn tortillas, 2 cups water
After the cook time is up, remove the chicken breasts and use two forks to shred it. It should shred very easily. Return the shredded chicken to the crockpot.
Pour the blended tortilla mixture to the slow cooker and mix well.
Add in the cream cheese and half of the Monterey Jack cheese. Stir and cover. Turn the slow cooker to HIGH and cook for another 30 minutes (or 1 hour on LOW).
4 ounces cream cheese, 1 cup Monterey Jack cheese
Once done, give a good stir to distribute the cheeses.
Ladle into bowls and top with any/all of the following: tortilla strips, more shredded cheese, cilantro, diced tomatoes, sour cream.
To make the tortilla strips
While your soup is cooking, preheat your oven to 350°F and line a baking sheet with parchment paper or foil. Spray with non-stick spray.
Cut the remaining 4 corn tortillas into strips and arrange into a single layer onto your prepared baking sheet. Gently spray the tops with non-stick spray and sprinkle with salt.
4 small corn tortillas, cooking spray, salt
Bake for 10 minutes until lightly brown and crisp.
Notes
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.