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Slow Cooker Enchilada Verde Soup

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Total Time: 4 hours 10 minutes
Servings: 6

Ingredients

  • 1 1/2 – 2 pounds boneless skinless chicken breast
  • 4 cups reduced sodium chicken broth
  • 1 can (10 oz) your favorite green enchilada sauce
  • 1 can (4.5 oz) chopped green chiles
  • 1 cup diced yellow onion
  • Optional toppings: Cheese, cilantro, crispy tortilla strips, chopped avocado, hot sauce

Instructions

  • Add chicken, chicken broth, Green Enchilada Sauce, 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.

Notes

This soup is extremely adaptable which is one of the best things about it. Add a can of black beans, a cup of frozen corn, or a can of fire roasted tomatoes for extra depth. Want an extra hit of spice, add a tablespoon of cumin and chili powder. The skies the limit when it comes to modifying this dish.