This is an easy soup perfect for busy weeknights. Use rotisserie chicken to make it even faster! One of my favorite soups for a yummy meal the whole family loves. Skip the stovetop and pull out the crockpot to make this delicious soup.
You know those days when you KNOW that the evening is just going to be a tornado of stuff going on and you’ll barely have time to pull out a frozen dinner?
Yeah, me too. We all have them!
Pull out that slow cooker and throw the ingredient for this soup in, instead of a frozen dinner. It’ll cook all day while you work, run errands, and all of the things. And then when you have 5 minutes for dinner…it’ll be ready!
I like to keep enchilada sauce and salsa verde in the pantry to pull out when I need a quick recipe idea. Try swapping salsa verde for traditional sala for a different take on this soup.
Ingredients:
- Chicken Breasts (boneless and skinless). Try using chicken thighs for even more flavor. A rotisserie chicken or leftover chicken to make it even faster!
- Green Enchilada Sauce. You can use whatever your favorite brand from the grocery store is.
- Chicken Stock or Chicken Broth
- Heavy Cream can use whipping cream or half and half
- Shredded Monterey Jack Cheese
- Cream Cheese
- Salsa Verde
- Cook chicken breasts, chicken broth and enchilada sauce on low setting in the Slow Cooker for approx. 7 hours. Because raw chicken is being put in the slow cooker be sure not to open it before the time is up so that you can achieve full cooking in a safe manner.
- Remove chicken from Slow Cooker and shred. Return shredded chicken back to pot along with the cream, salsa verde, shredded cheese and cream cheese, Stir mixture until cheeses are thoroughly melted and combined. Add salt and pepper to taste.
- Serve with your favorite toppings like: additional cheeses, sour cream, green chiles, sliced pepper rings, sliced avocado and tortilla strips or chips, if desired.
Additions:
- Can of black beans, rinsed.
- A couple drops of hot sauce to increase the heat. Just a little bit will go a long way.
- A tablespoon of chili powder to increase the bold flavor.
- A chopped red bell pepper added with the chicken breasts adds yummy flavor + nutrition.
- If you want to up the flavor, add a packet of taco seasoning. But be sure to try the recipe in the original version FIRST.
Make this dairy-free:
Skip the cheese and sour cream for a dairy-free option. You’ll have a soup that isn’t creamy + cheesy but, instead, a flavorful broth just waiting for some fresh cilantro and crunchy tortilla strips on top.
To store:
Store any leftovers in an airtight container, in the fridge, for up to 3 days. Reheat on the stove or in the microwave. You may find the soup to be a bit thick. If so, add a bit of additional broth or milk to thin it out to the desired consistency.
This soup isn’t recommend to freeze because of the dairy ingredients. However, the dairy-free version freezes great!
Ingredients
- 2 lg Chicken Breasts (boneless and skinless)
- 28 oz Green Enchilada Sauce
- 3 c Chicken Stock or Broth
- 1 c Cream can use whipping cream or half and half
- 16 oz Shredded Monterey Jack Cheese or White Cheddar
- 6 oz Cream Cheese room temp.
- 6 oz Salsa Verde
- Salt and Pepper to taste
Instructions
- Cook chicken breasts, chicken broth and enchilada sauce on low setting in the Slow Cooker for approx. 7 hours.
- Remove chicken from Slow Cooker and shred. Return shredded chicken back to pot along with the cream, salsa verde, shredded cheese and cream cheese, Stir mixture until cheeses are thoroughly melted and combined. Add salt and pepper to taste.
- Serve with additional cheeses, sour cream green chiles, sliced pepper rings, sliced avocado and tortilla chips if desired.
