Slow Cooker Green Chile Chicken Enchilada Soup

4.63 from 8 votes

Slow Cooker Green Chile Chicken Enchilada Soup

Slow Cooker Green Chile Chicken Enchilada Soup takes everything you love about chicken enchiladas and puts it in soup form and is especially easy because it's a crock pot recipe!

Course Soup

Cuisine Mexican

Keyword slow cooker green chili chicken enchilada soup

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 354kcal

Author Melissa Williams | Persnickety Plates

Ingredients

For the soup

2 Tablespoons olive oil
1 medium yellow onion chopped
2 teaspoons garlic minced
2 chicken breasts boneless, skinless
1.5 teaspoons salt
2 teaspoons chili powder
1 teaspoon cumin
2 teaspoons oregano or Mexican oregano
4 cups chicken stock
8 oz green enchilada sauce divided
½ cup green chiles diced
2 cups water
4 small corn tortillas
4 oz cream cheese
1 cup Monterey Jack cheese shredded

For the tortilla strips

4 small corn tortillas
cooking spray
salt

Instructions

To make the soup

Add the olive oil to your slow cooker bowl 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.
Cover and cook on low for 6 hours or high for 3.5. hours.
While the soup is cooking, add 4 torn corn tortillas to a blender with the remaining enchilada sauce and 2 cups of water. Blend until completely mixed. Set aside for later.
After the cook time is up, use two forks to shred the chicken. It should shred very easily.
Add 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 another 30 minutes (or 1 hour on low).
Once done, give a good stir to distribute the cheeses.
Ladle into bowls and top with any/all of the following: tortilla strips (recipe below), more shredded cheese, cilantro, diced tomatoes, sour cream.

To make the tortilla strips

While your soup is cooking, preheat your oven to 350 degrees 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.
Bake for 10 minutes until lightly brown and crisp.

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