Slow Cooker Green Enchilada Soup (5 ingredient!) Recipe - Rachel Cooks® (2024)

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 Chicken Enchilada Soup

Chicken enchilada soup, while amazing, is pretty simple which 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.

I’m obsessed with toppings. I think sometimes I make chili just for the toppings. Tacos, nachos, etc., it’s all about the toppings for me, especially those vegetarian nachos I shared awhile back? Yum.

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.
• Prefer dark meat? Substitute boneless skinless chicken thighs for the breasts.
• Stretch it: Add a can of corn (or frozen corn) or canned black beans, rinsed and drained, or a can of each.
• 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

Take a look at my list of 12 easy crockpot soup recipes or try one of the recipes below:

• 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!)
• Instant Pot Chicken and Rice Soup — easy and adaptable!
• Vegetarian Lasagna Soup (VIDEO)
• Slow Cooker White Chicken Chili

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 byreading about brands we love and use in ourown home.