Switch up your 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 on the couch with a good movie.
But here goes …
About This Soup
Chicken enchilada soup, while amazing, is pretty simple 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 hours 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. It’s a great alternative to chicken noodle soup. It’s warm and comforting if you’re feeling a bit under the weather.
I think my favorite part is that it is so fun to add toppings. The soup is perfect the way it is but it’s extra great with toppings (they’ll of course add to the ingredient count!).
I like crispy tortilla strips and fresh cilantro but cheese, avocado, diced tomato, and jalapeño are all perfect too.
What you’ll Need
Maybe you’re wondering what the five star ingredients are? (Thank you to Old El Paso for sponsoring this post). Here goes:
- Boneless Skinless Chicken Breasts: 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.
- Onion: Just chop up any kind of onion you happen to have on hand.
- Old El Paso Green Enchilada Sauce: A can of this sauce flavors the broth and adds just a bit of heat. Any brand will do.
- Old El Paso Canned Green Chiles: Buy the chopped variety so you don’t have to chop them yourself. Again, any brand will do.
- Chicken Broth: Choose low-sodium or unsalted if you can.
How To Make This Soup
Well, it’s so easy! Simply put everything into your crockpot and let ‘er cook! Before serving, remove the chicken breasts, shred them with two forks and put them back into the soup.
Did you know it’s really easy to make your own tortilla strips? Simply buy plain corn tortillas, cut them into strips, and spread them out on a baking sheet. Spray lightly with cooking spray and bake. Do it while the soup is cooking. They can be made ahead of time, too, and stored in an airtight container.
This soup is comforting, super easy, and perfect any time of the year!
Make It Your Own
- Don’t have time for a slow cooker? Make this soup on the stove. Use shredded cooked chicken instead of the raw chicken. Sauté onions in Dutch oven, then add the rest of the ingredients. Simmer for 30 minutes.
- Substitute boneless skinless chicken thighs for the breasts if you prefer dark meat.
- Add a can of corn (or frozen corn) or canned black beans, rinsed and drained.
- For a more tomato-y soup, try Chicken Tortilla Soup, it’s fantastic.
- Like creamy soups? You’ll love Creamy Chicken Enchilada Soup With Noodles.
- Rather have enchiladas than enchilada soup? Try Chicken Enchiladas Verde.
More Yummy Soup Recipes
- Chile Relleno Soup — with chicken and roasted poblanos, this creamy soup is a winner!
- Instant Pot Cauliflower Potato Soup
- Easy Hamburger Soup Recipe
- Instant Pot Black Bean Soup (no need to soak beans!)
- Crockpot Pumpkin Soup (5 Ingredients!)
- Instant Pot Chicken and Rice Soup — easy and adaptable!
- Vegetarian Lasagna Soup (VIDEO)
- Slow Cooker White Chicken Chili
- 1 1/2 lbs. boneless skinless chicken breasts
- 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.
- Nutrition information does not include toppings.
- How To Make Crispy Tortilla Strips: Preheat oven to 350°F. Spray a rimmed baking sheet with cooking spray, avocado oil, or olive oil spray. Cut corn tortillas into thin strips. Arrange in an even layer on prepared baking sheet; spray lightly. Bake for 12-14 minutes, stirring once, until golden brown and crispy. Check frequently to make sure they don’t burn.
- Stovetop Directions: Use shredded cooked chicken instead of the raw chicken. Sauté onions in Dutch oven, then add the rest of the ingredients. Simmer for 30 minutes.
- 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).
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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.