Jeri & Mike in the kitchen, making Green Enchilada Chicken Soup (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.

Start by adding chicken broth to the crockpot.

Open and add green enchilada sauce to the crockpot.

Sear chicken thighs in a pot until cooked a little on each side, then set aside.

Dice potatoes and add them to the crockpot with the chicken.

Let the chicken and potatoes cook for 2 to 3 hours before adding other vegetables.

Add minced garlic using a garlic press to the crockpot.

Season with garlic salt and Boo Assal seasoning, adjusting to taste.

Stir the mixture in the crockpot to combine.

After 3 hours, add drained and rinsed black beans, corn, fire roasted diced tomatoes, and green chilies to the crockpot.

Stir everything together and let it cook for another hour or two.

Once done, serve the soup in bowls, adding cheese, onions, and tortilla chips as toppings.

Add a dollop of sour cream to the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens