Switch up the chicken soup routine with this easy and flavorful slow cooker 5 ingredient green enchilada soup. Made in the slow cooker!
I’m sitting here listening to James Taylor and Alison Krauss and it’s a unseasonably warm, breezy, grey day outside. I want to write something interesting about this soup but really I just want to curl up in bed with a good movie. Well, we don’t have a TV in our bedroom, so I guess I’d be curling up on the couch with a good movie. I get two hours twice a week where I can work kid-free in a coffee shop (N is in preschool this year), and typically I’m ultra-productive during this time because it’s one of the only times I get.
Except today. Facebook keeps distracting me, friends texting, people watching, sipping my coffee…and thinking about going back to bed.
Plus this soup, while amazing, is pretty simple. Not much to say about it. Which of course is one of the reasons I love it. All you need to do is throw 5 ingredients (all raw!) into the slow cooker and 4 hours later (or 8 on low), dinner is ready.
It’s hard to pick my favorite part of this green enchilada soup, the ease of its preparation is definitely up there, but I think my favorite part is that it is desperate for toppings. It’s perfect the way it is, especially if you’re feeling under the weather (a great alternative to chicken noodle), but it’s extra great with toppings (they’ll of course add to the ingredient count!). I chose tortilla strips and cilantro, but cheese, avocado, diced tomato, and jalapeño would all be perfect too. I’m obsessed with toppings. I think sometimes I make chili just for the toppings. Tacos, nachos, etc…it’s all about the toppings for me — especially those vegetarian nachos I shared awhile back? Yum.