Tangy and rich, this green chicken enchilada soup will remind you of your favorite dish from your favorite Mexican restaurant. Sour cream is stirred into the soup before serving, and Monterey Jack cheese may be added on top for even more creamy goodness. If you like a little heat, be sure to choose hot green chilies, and add some extra jalapeño slices to your bowl. We like this with crunchy corn tortilla chips and a green salad.
Ingredients
- 1/2 pounds skinless, boneless chicken breast halves: 1 piece
- (11-ounce) can fiesta corn: 1 piece
- (14 1/2 -ounce) can low-sodium chicken stock or broth: 1 piece
- (15-ounce) cans green enchilada sauce: 2 piece
- to 8 tomatillos, hulled and: 6 piece (chopped)
- green chilies: 1 can (4 ounce can, chopped)
- onion: 1 piece (chopped)
- bay leaves: 2 piece
- garlic: 3 clove (minced)
- ground cumin: 2 tsp
- chili powder: 1 tsp
- salt: 0.5 tsp (to taste)
- black pepper: 0.5 tsp (to taste, freshly ground)
- cilantro: 0.25 cup (chopped)
- zucchini, halved lengthwise and: 1 piece (sliced)
- yellow squash, halved lengthwise and: 1 piece (sliced)
- sour cream: 1 cup
- Monterrey Jack cheese: 1 cup (shredded)
- jalapenos: (sliced, optional)
- corn tortilla chips: (optional)
- lime slices: (optional)
Metric Conversion
Stages of cooking
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Place chicken breasts in the bottom of the slow cooker and add corn, chicken stock or broth, enchilada sauce, tomatillos, chopped green chilies, chopped onion, bay leaves, garlic, ground cumin, chili powder, salt, and pepper.
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Cover and cook on Low for 3 hours.
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Add chopped cilantro, zucchini, and yellow squash; cover and cook an additional 3 hours on Low.
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Transfer chicken to a cutting board and shred the meat with two forks. Return chicken to the cooker and stir. When ready to serve, remove bay leaves and stir in sour cream.
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Top each bowl with 2 tablespoons shredded Monterey Jack cheese, and serve with corn tortilla chips, if desired. Sliced jalapeños and lime slices may also be added, if you like.
