Embark on a culinary journey to Mexico with this vibrant and comforting Green Chicken Enchilada Soup. A symphony of flavors, this soup boasts tender shredded chicken, tangy tomatillos, and a creamy finish. Perfect for a cozy night in or a festive gathering, it's a guaranteed crowd-pleaser.

Follow The Directions

01

Step

In a slow cooker, combine chicken breasts, corn, chicken stock, green enchilada sauce, tomatillos, green chilies, onion, bay leaves, garlic, cumin, chili powder, salt, and pepper. (5 minutes)

02

Step

Cover and cook on Low for 3 hours. (3 hours)

03

Step

Add chopped cilantro, zucchini, and yellow squash; cover and continue cooking on Low for another 3 hours. (3 hours)

04

Step

Remove chicken to a cutting board and shred using two forks. Return the shredded chicken to the slow cooker and stir. Remove bay leaves and stir in sour cream. (10 minutes)

05

Step

Ladle into bowls and top each with 2 tablespoons of shredded Monterey Jack cheese. Serve with corn tortilla chips, sliced jalapeños, and lime slices, if desired. (5 minutes)

For a richer flavor, consider searing the chicken breasts before adding them to the slow cooker.
Adjust the amount of green chilies and jalapeños to suit your spice preference.
Garnish with avocado slices or a dollop of guacamole for added creaminess and flavor.
This soup is even better the next day! Store leftovers in an airtight container in the refrigerator.

Aida Armstrong

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