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Crock Pot Green Enchilada Chicken Soup
Crock Pot Green Enchilada Chicken Soup

Crock Pot Green Enchilada Chicken Soup
Crock Pot Green Enchilada Chicken Soup: A Flavorful and Easy Low-Carb Delight
Crock Pot Green Enchilada Chicken Soup
Source
Ingredients:
1
Servings
  • 1.5
    lb
     boneless, skinless chicken breasts or thighs
  • 1
    item
     can (10 oz) green enchilada sauce (low-carb or homemade)
  • 240
    ml
     chicken broth (low-sodium)
  • 240
    ml
     diced green bell pepper
  • 240
    ml
     diced onion
  • 240
    ml
     diced tomatoes (optional, for extra flavor)
  • 1
    item
     can (4 oz) diced green chilies
  • 2
    clove
     garlic (minced)
  • 1
    tsp
     ground cumin
  • 1
    tsp
     dried oregano
  • 1
    item
     salt and pepper (to taste)
  • 240
    ml
     shredded cheddar cheese (optional, for garnish)
  • 60
    ml
     chopped fresh cilantro (optional, for garnish)
Crock Pot Green Enchilada Chicken Soup
Instructions:
  1. Prepare the Ingredients: Place the chicken breasts or thighs in the bottom of the slow cooker. Season with salt, pepper, ground cumin, and dried oregano.
  2. Add Vegetables and Sauce: Pour the green enchilada sauce, chicken broth, diced green bell pepper, diced onion, diced tomatoes (if using), diced green chilies, and minced garlic over the chicken in the slow cooker.
  3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
  4. Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.
  5. Serve: Ladle the soup into bowls and top with shredded cheddar cheese and chopped fresh cilantro, if desired. Serve hot.
  • 1.5
    lb
     boneless, skinless chicken breasts or thighs
  • 1
    item
     can (10 oz) green enchilada sauce (low-carb or homemade)
  • 240
    ml
     chicken broth (low-sodium)
  • 240
    ml
     diced green bell pepper
  • 240
    ml
     diced onion
  • 240
    ml
     diced tomatoes (optional, for extra flavor)
  • 1
    item
     can (4 oz) diced green chilies
  • 2
    clove
     garlic (minced)
  • 1
    tsp
     ground cumin
  • 1
    tsp
     dried oregano
  • 1
    item
     salt and pepper (to taste)
  • 240
    ml
     shredded cheddar cheese (optional, for garnish)
  • 60
    ml
     chopped fresh cilantro (optional, for garnish)
1
Servings
0

Prepare the Ingredients: Place the chicken breasts or thighs in the bottom of the slow cooker. Season with salt, pepper, ground cumin, and dried oregano.

Add Vegetables and Sauce: Pour the green enchilada sauce, chicken broth, diced green bell pepper, diced onion, diced tomatoes (if using), diced green chilies, and minced garlic over the chicken in the slow cooker.

Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.

Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.

Serve: Ladle the soup into bowls and top with shredded cheddar cheese and chopped fresh cilantro, if desired. Serve hot.

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