Crock Pot Chicken Enchilada Soup | A Sweet Pea Chef

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Canned chicken is more affordable and saves prep time.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

In a large crock pot, pour in your salsa verde.

Add drained white beans and drained black beans.

Add boneless skinless chicken thighs and breasts.

Add diced fresh tomatoes, chili powder, ground cumin, sea salt, and black pepper.

Top with fresh cilantro and low sodium chicken broth, and stir to combine.

Cover and cook on low for five to six hours or on high for three to four hours, or until the chicken is tender and easily shreds.

Remove the tender chicken from the crock pot and set aside.

Add plain Greek yogurt into the crock pot and stir to combine.

Cover and cook on high for another 15 to 20 minutes or until the yogurt melts completely and is easily stirred into the soup.

Shred the chicken with two forks and add it back into the soup.

To serve, top with a dollop of Greek yogurt, some shredded jack cheese, fresh cilantro, and squeeze lime over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens