Cover the crock pot and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and fully cooked.
Shred the Chicken:
Remove the chicken breasts from the crock pot and shred them with two forks.
Return the shredded chicken to the crock pot and stir well to combine.
Taste and Adjust:
Taste the soup and adjust the seasoning with additional salt, pepper, or spices as needed.
Serve:
Ladle the soup into bowls and garnish with your favorite toppings like shredded cheese, sour cream, sliced avocado, fresh cilantro, or crispy tortilla strips.
Squeeze a lime wedge over the top for an extra burst of flavor.
Tips:
Make It Creamy: Stir in 1/2 cup of heavy cream, sour cream, or cream cheese at the end for a creamy version.
Add Heat: Use diced jalapeños or hot enchilada sauce for a spicier soup.
Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Enjoy your Crock Pot Green Enchilada Chicken Soup—rich, flavorful, and so satisfying! 🥣🌶️🧀
