🍲 Crock Pot Green Enchilada Chicken Soup 🌶️ Creamy, zesty, and effortlessly low-carb—your new favorite dump-and-go dinner!

This soup is packed with tender chicken, vibrant green enchilada flavors, and just the right amount of creaminess. Perfect for busy nights or cozy weekend dinners.

 Ingredients (Serves 4–6)

1 lb (450 g) boneless, skinless chicken breasts

1 small onion, diced

2 cloves garlic, minced

1–2 cans (10–12 oz) green enchilada sauce

1 cup chicken broth

1 cup salsa verde

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika (optional)

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

½ cup sour cream or Greek yogurt (optional, for extra creaminess)

Fresh cilantro, chopped, for garnish

Sliced avocado, for topping

 Instructions

 Prep the crock pot

Add the chicken breasts, onion, garlic, green enchilada sauce, salsa verde, chicken broth, cumin, chili powder, paprika, salt, and pepper to your slow cooker. Stir gently to combine.

 Cook low and slow

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shredded.

 Shred the chicken

Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup and stir to combine.

 Add creamy goodness

Stir in the shredded cheese and sour cream (if using) until melted and smooth. Taste and adjust seasoning.

 Serve & garnish

Ladle the soup into bowls and top with chopped cilantro and slices of avocado. Optional: add a squeeze of lime or a few tortilla strips for crunch.

 Tips & Variations

Make it spicier: Add chopped jalapeños or a pinch of cayenne.

Make it thicker: Mash a few potatoes or add cauliflower rice for a low-carb option.

Freezer-friendly: Portion into airtight containers for easy grab-and-go meals.