Crock Pot Green Enchilada Chicken Soup

240 mins
Serves 1
facebook.com

Directions

  1. 1Place the chicken breasts or thighs at the bottom of the crock pot.
  2. 2Season the chicken with salt, pepper, cumin, and oregano.
  3. 3Pour in the green enchilada sauce and chicken broth.
  4. 4Add the diced bell pepper, onion, tomatoes if using, diced green chiles, and minced garlic.
  5. 5Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the chicken is tender and fully cooked.
  6. 6Carefully remove the chicken and shred it using two forks.
  7. 7Return the shredded chicken to the crock pot and stir well.
  8. 8Taste and adjust salt and pepper if needed.
  9. 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