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### How to Make It
1. **Add to the Crock Pot**: Place chicken, enchilada sauce, broth, green chilies, corn, beans, and seasoning in the slow cooker.
2. **Cook Low and Slow**: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
3. **Shred and Stir**: Shred the chicken right in the pot, then stir in cream cheese or heavy cream to make it rich and velvety.
4. **Serve with Toppings**: Ladle into bowls and top with shredded cheese, crushed tortilla chips, avocado, cilantro, or a squeeze of lime.
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### Tips for the Best Green Enchilada Chicken Soup
* **Use rotisserie chicken** to speed things up if you’re in a hurry—just reduce cook time and stir it in near the end.
* **Spice it up** with jalapeños or a splash of hot sauce if you like more heat.
* **Make it dairy-free** by skipping the cream or using a plant-based alternative.
* **Freeze leftovers** in individual portions for easy lunches or dinners later on.
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### A Weeknight Win with Tex-Mex Flair
This **Crock Pot Green Enchilada Chicken Soup** is the kind of recipe that becomes a staple. It’s fast to prep, full of familiar flavors, and cozy enough to satisfy even the pickiest eaters. And the best part? You can throw it all in the slow cooker and walk away.
One bowl and you’ll understand why this one’s on repeat all season long.
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**Try it today, and don’t forget your favorite toppings—they take it from good to unforgettable!**
Would you like a printable recipe card, shopping list, or slow cooker timing chart to go with this?
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