Creamy Green Chile Chicken Enchilada Soup + Homemade Tortilla Strips | Crockpot Cooking

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well in soups.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Canned chicken is a cost-effective protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and works well for sautéing.

Wash and dry 4 chicken breasts and place them in the crock pot.

Add 1 can of mild green chilies to the crock pot.

Pour in 1 can of green enchilada sauce and mix it around with a spoon.

Add 1 quart of chicken broth (or chicken stock) to the mixture.

Cover the crock pot and cook on high for 6 hours or low for 8-10 hours.

After 6 hours, check the chicken for doneness; it should feel tender and fall apart easily.

Remove the chicken from the crock pot to add other ingredients.

Add 1/3 cup of salsa to the crock pot (instead of the usual 1/2 cup due to spiciness).

Add 4 ounces of soft cream cheese to the crock pot, breaking it up as needed.

Add half and half to the mixture and stir well.

Cover the crock pot and let it simmer for another hour.

Shred the cooked chicken using a fork until bite-sized pieces are achieved.

Add 1/2 cup of shredded Monterey Jack cheese to the crock pot, mixing well.

Add the shredded chicken back into the crock pot and stir to combine.

Slice corn tortillas into strips for frying.

Heat oil and fry the tortilla strips, monitoring closely to avoid burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens