Crock Pot Green Enchilada Chicken Soup
Directions
- 1Place the chicken breasts or thighs at the bottom of the crock pot.
- 2Season the chicken with salt, pepper, cumin, and oregano.
- 3Pour in the green enchilada sauce and chicken broth.
- 4Add the diced bell pepper, onion, tomatoes if using, diced green chiles, and minced garlic.
- 5Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the chicken is tender and fully cooked.
- 6Carefully remove the chicken and shred it using two forks.
- 7Return the shredded chicken to the crock pot and stir well.
- 8Taste and adjust salt and pepper if needed.
- 9Ladle into bowls and top with shredded cheddar cheese and fresh cilantro before serving.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 can (10 oz) green enchilada sauce
- 1 cup chicken broth
- 1 cup diced green bell pepper
- 1 cup diced onion
- 1 cup diced tomatoes
- 1 can (4 oz) diced green chiles
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- to taste Salt and pepper
- 1 cup shredded cheddar cheese
- 0.25 cup chopped fresh cilantro
Equipment
crock pottwo forks
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