This green chili chicken enchilada soup cooked in your slow cooker just might be the best soup you have ever made. Simple to make but through the roof in flavor, this soup is tangy, savory, creamy and cheesy with just a touch of spice. With only two simple steps, this recipe is guaranteed to make tonight's dinner super stress-free!
For this recipe, I recommend using precooked chicken. Buying a precooked rotisserie chicken and shredding it yourself is the way to go. Tomatillo salsa verde and green enchilada sauce add a nice zip to the dish, while chilies give you a little heat. Sour cream and cheese add a wonderful creaminess to round out the tangy and spicy flavors. I like to add more sour cream when serving (there's no such thing as too much sour cream), Monterey Jack cheese, cilantro and tortilla chips for a little crunch! I hope you're ready for this!
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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