Green Chicken Enchilada Soup




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Green Chicken Enchilada Soup
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Servings Prep Time
4 10
Cook Time Passive Time
3 hours 3 1/2 hours
Servings Prep Time
4 10
Cook Time Passive Time
3 hours 3 1/2 hours
Green Chicken Enchilada Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 10
Cook Time Passive Time
3 hours 3 1/2 hours
Servings Prep Time
4 10
Cook Time Passive Time
3 hours 3 1/2 hours
Ingredients
Toppings
Servings:
Units:
Instructions
  1. You can use store bought cooked rotisserie chicken and skip this step if you don't have time. However, it does taste way better with the chicken cooked in a slow cooker like this. In this picture (this is 4 pieces they were thin and still stacked) and coat with 1/3 cup cup chicken broth , a teaspoon of cumin & garlic powder and salt and pepper.
  2. Cook these chicken breast in a slow cooker for about 3 hours on low if thin like mine, if they are thicker you may need a bit longer. When they are almost done, shred them with two fork and set aside. You could also do this the day before if needed.
  3. First, gather all your ingredients and I like to take everything out because this soup is so easy to make and goes pretty fast!
  4. Next, add the olive oil, chopped onion and jalapeño with a pinch of salt and cook for about 6 minutes and then in the chopped garlic and zucchini and cook another 3 minutes.
  5. Next add in the 4 cups of chicken brith, shredded chicken and cannelini beans and some more salt and pepper and stir to combine.
  6. Then add in the mild green chilies, green enchilada sauce and cilantro and stir to combine. Then cook the for about 20 -25 minutes until all the flavors have combined.
  7. Once the soup is done, simply transfer to bowls and let everyone top their soup with their favorite toppings and enjoy!
  8. This is one of my favorite soup recipes I have have created and I hope you love it as much as my family does!
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