Green Chicken Enchilada Soup

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Tangy and rich, this green chicken enchilada soup will remind you of your favorite dish from your favorite Mexican restaurant. Sour cream is stirred into the soup before serving, and Monterey Jack cheese may be added on top for even more creamy goodness. If you like a little heat, be sure to choose hot green chilies, and add some extra jalapeño slices to your bowl. We like this with crunchy corn tortilla chips and a green salad.

By Brenda Venable
Published on October 26, 2023
red soup bowl with green chicken enchilada soup, topped with jalapeno slices and grated cheese, with lime slices and tortilla chips on the side
Prep Time:
25 mins
Cook Time:
6 hrs
Total Time:
6 hrs 25 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 1/2 pounds skinless, boneless chicken breast halves

  • 1 (11-ounce) can fiesta corn

  • 1 (14 1/2 -ounce) can low-sodium chicken stock or broth

  • 2 (15-ounce) cans green enchilada sauce

  • 6 to 8 tomatillos, hulled and chopped

  • 1 (4 ounce) can chopped green chilies

  • 1 large onion, chopped

  • 2 bay leaves

  • 3 cloves garlic, minced

  • 2 teaspoons ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon salt, or to taste

  • 1/2 teaspoon freshly ground black pepper, or to taste

  • 1/4 cup chopped cilantro

  • 1 small zucchini, halved lengthwise and sliced

  • 1 small yellow squash, halved lengthwise and sliced

  • 1 cup sour cream

  • 1 cup shredded Monterrey Jack cheese

  • sliced jalapenos (optional)

  • corn tortilla chips (optional)

  • lime slices (optional)

Directions

  1. Place chicken breasts in the bottom of the slow cooker and add corn, chicken stock or broth, enchilada sauce, tomatillos, chopped green chilies, chopped onion, bay leaves, garlic, ground cumin, chili powder, salt, and pepper.

  2. Cover and cook on Low for 3 hours.

  3. Add chopped cilantro, zucchini, and yellow squash; cover and cook an additional 3 hours on Low.

  4. Transfer chicken to a cutting board and shred the meat with two forks. Return chicken to the cooker and stir. When ready to serve, remove bay leaves and stir in sour cream.

  5. Top each bowl with 2 tablespoons shredded Monterey Jack cheese, and serve with corn tortilla chips, if desired. Sliced jalapeños and lime slices may also be added, if you like.

Nutrition Facts (per serving)

383 Calories
17g Fat
25g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 383
% Daily Value *
Total Fat 17g 21%
Saturated Fat 7g 34%
Cholesterol 102mg 34%
Sodium 1048mg 46%
Total Carbohydrate 25g 9%
Dietary Fiber 5g 18%
Total Sugars 10g
Protein 35g 71%
Vitamin C 63mg 70%
Calcium 193mg 15%
Iron 3mg 17%
Potassium 967mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.