How to make slow cooker green chili chicken enchilada soup (video)

John Jasins

Contributing Writer

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!

Cooktop Cove

Slow cooker Green chili chicken enchilada soup

10 minutes

6 hours

6 hours, 10 minutes

2 pounds shredded rotisserie chicken

2 14-ounce cans chicken broth

1 16-ounce can mild green enchilada sauce

2 cups tomatillo salsa verde

½ cup medium-diced yellow onion

2 tablespoons minced garlic

2 4.5-ounce cans diced green chilies

1 teaspoon cumin

1 teaspoon salt

2 cups sour cream

2 cups shredded Monterey Jack cheese

3 tablespoons roughly chopped cilantro

2 cups tortillas stips or chips

In a 6-quart slow cooker, combine everything from chicken to salt.

Cover and cook on low for 6 hours.

Stir in 1 cup of sour cream and 1 cup of Monterey Jack cheese.

Serve and garnish with sour cream, Monterey Jack cheese, cilantro and tortilla strips or chips.

Pro tip: To make this soup extra spicy, add a diced fresh jalapeno at the beginning of cooking.

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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