EASY GREEN CHILE CHICKEN ENCHILADA SOUP, Slow Cooker, Crockpot Meal, Cheesy, Delicious!

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.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced green chiles and cook for another 2 minutes.

Add cubed chicken breast to the pot and season with cumin, oregano, salt, and black pepper.

Pour in chicken broth and bring to a boil.

Reduce heat and simmer for 20 minutes, or until chicken is cooked through.

Remove chicken, shred it with two forks, and return it to the pot.

Cut corn tortillas into strips and add to the soup.

Simmer for an additional 10 minutes to soften tortillas.

Stir in cheddar cheese until melted and combined.

Serve hot, garnished with sour cream, cilantro, and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens