Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Green Chicken Enchilada Soup Recipe
Green Chicken Enchilada Soup delivers tangy and rich preparations that remind you of favorite dishes from favorite Mexican restaurants through enchilada flavors in liquid form. This restaurant-inspired recipe transforms beloved enchilada characteristics into convenient soup format while maintaining authentic taste profiles. The liquid format creates accessible comfort food.
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.
Prep Time:
25 mins
Cook Time:
6 hrs
Total Time:
6 hrs 25 mins
Servings:
8
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Ingredients
1 1/2 pounds skinless, boneless chicken breast halves
1 (11 ounce) can fiesta corn
1 (14.5 ounce) can low-sodium chicken stock or broth
2 (15 ounce) cans green enchilada sauce
6 tomatillos, hulled and chopped
1 (4 ounce) can chopped green chilies
1 large onion, chopped
2 bay leaves
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup chopped cilantro
1 small zucchini, halved lengthwise and sliced
1 small yellow squash, halved lengthwise and sliced
1 cup sour cream
1 cup shredded Monterrey Jack cheese
sliced jalapenos (optional)
corn tortilla chips (optional)
lime slices (optional)
Directions
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.
Cover and cook on Low for 3 hours.
Add chopped cilantro, zucchini, and yellow squash; cover and cook an additional 3 hours on Low.
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.
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.
Nutrition Facts (per serving)
| 371 | Calories |
| 15g | Fat |
| 24g | Carbs |
| 36g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 371 | |
| % Daily Value * | |
| Total Fat 15g | 20% |
| Saturated Fat 7g | 34% |
| Cholesterol 102mg | 34% |
| Sodium 955mg | 42% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 5g | 17% |
| Total Sugars 10g | |
| Protein 36g | 71% |
| Vitamin C 59mg | 65% |
| Calcium 187mg | 14% |
| Iron 3mg | 17% |
| Potassium 946mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
