Description
This Green Chili Chicken Soup is a hearty and flavorful slow-cooker recipe featuring tender shredded chicken simmered in a blend of mild green enchilada sauce, diced green chiles, and aromatic spices. Perfect for a cozy meal, it’s topped with creamy Monterrey jack cheese, avocado slices, and sour cream, delivering a comforting Tex-Mex inspired dish that’s both savory and satisfying.
Ingredients
Scale
Main Ingredients
- 3 chicken breasts, cooked and shredded
- 2 (14.5-ounce) cans chicken broth
- 1 (28-ounce) can mild green enchilada sauce
- 2 (4-ounce) cans diced green chiles
- â…” cup water
- 1 ½ tablespoons cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- â…” cup corn (if frozen, thawed)
- Salt and pepper, to taste
Toppings
- Monterrey Jack cheese
- Avocado slices
- Sour cream
Instructions
- Combine Ingredients: Place the shredded chicken, chicken broth, mild green enchilada sauce, diced green chiles, water, cumin, chili powder, onion powder, garlic powder, and corn into a crock pot set on HIGH heat.
- Cook Soup: Allow the mixture to cook for 3 to 4 hours, which lets the flavors meld together and the chicken become tender and infused with the spices.
- Season & Serve: Once cooked, add salt and pepper to taste. Ladle the soup into bowls and garnish with Monterrey Jack cheese, sour cream, and freshly sliced avocado for a creamy contrast and extra flavor.
Notes
- For a spicier version, substitute mild green enchilada sauce with medium or hot.
- If you prefer less corn, you can reduce the amount or omit it entirely.
- Leftovers keep well for up to 3 days refrigerated and can be frozen for up to 2 months.
- To speed up the cooking process, you can brown the chicken breasts before shredding to add depth of flavor, though it’s optional.
- If you don’t have a crock pot, cooking in a stovetop pot simmering on low for 1.5-2 hours may also work, but the texture and depth of flavor might vary.
