Slow Cooker Green Enchilada Soup (5 ingredient!)
Switch up the chicken soup routine with this easy and flavorful slow cooker 5 ingredient green enchilada soup.
I’m sitting here listening to James Taylor and Alison Krauss and it’s a unseasonably warm, breezy, gray 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.
Maybe you’re wondering what the five star ingredients are? They are chicken, onion, Old El Paso Green Enchilada Sauce (thank you to Old El Paso for sponsoring this post!), Old El Paso Green Chiles, and chicken broth. No need to dice the chicken or mess with it at all. It will shred easily after cooking in the broth in the slow cooker. This soup is comforting and easy and perfect for our transition into winter.
Used in this recipe:
- 1 1/2 – 2 pounds boneless skinless chicken breast
- 4 cups reduced sodium chicken broth
- 1 can (10 oz) Old El Paso Green Enchilada Sauce
- 1 can (4.5 oz) Old El Paso Chopped Green Chiles
- 1 cup diced yellow onion
- Optional toppings: Cheese, cilantro, crispy tortilla strips, chopped avocado, hot sauce
- Add chicken, chicken broth, Old El Paso Green Enchilada Sauce, Old El Paso Chopped Green Chiles, and diced onion to a slow cooker.
- Cover, and cook on high for 4 hours, or low for 8 hours.
- Remove chicken and shred using two forks. Return to slow cooker.
- Stir, and serve garnished with desired toppings.
- This soup is great for families because you can have fun with the toppings – I chose crispy tortilla strips and cilantro but avocado, hot sauce, and cheese would all be great options too.
- This soup freezes well in an airtight container. Reheat slowly over medium heat in a saucepan (or use the slow cooker again and heat on low until hot).
Nutrition Information:Yield: 6 Serving Size: 1 of 6
Amount Per Serving: Calories: 357 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 133mg Sodium: 569mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 52g
Husband’s take: No complaints!
Changes I would make: None are necessary.
Difficulty: SO easy.
Disclosure: I’m excited to partner with Old El Paso this year to bring you fresh and flavorful recipes. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.