Crockpot Green Enchilada Chicken Soup | Easy and Quick | Stovetop Recipe

green enchilada sauce

🥗Healthier: homemade tomatillo sauce

💰Cheaper: canned green salsa

Homemade tomatillo sauce can be lower in sodium and preservatives.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

tortilla strips

🥗Healthier: baked tortilla chips

💰Cheaper: crushed corn tortillas

Baked chips reduce fat while crushed tortillas can be a budget-friendly option.

chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Shredded turkey is leaner, and canned chicken is often less expensive.

Boil 3 boneless chicken breasts in water and reserve the broth.

Dissolve bouillon in water to add to the soup.

Chop the boiled chicken into 3 cups and add it to the pot with the reserved broth.

Add 16 ounces of green enchilada sauce to the pot.

Cook on low heat and add everything else since it was all cooked.

Add 4 ounces of cream cheese to the pot.

Add 1 cup of heavy cream and a tad bit of water to the heavy cream.

Let the mixture simmer for about 30 minutes until the cream cheese melts and flavors combine, avoiding boiling.

Season with salt and pepper to taste.

Optionally, add white beans for extra protein.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens