Green Chile Chicken Enchilada Soup

As soon as the weather starts cooling off, I’m ready for a big bowl of soup! This Green Chile Chicken Enchilada Soup is full of tender shredded chicken, green chiles, and salsa verde, with a creamy finish that brings everything together. It has plenty of flavor without requiring much prep, making it a great option for busy days when you still want a comforting homemade dinner.

Everything starts right in the crockpot, including the uncooked chicken breasts. Frozen chopped onions keep things easy, and the combination of garlic, cumin, smoked paprika, and salsa verde gives the broth a delicious savory flavor. Once the chicken is tender, you simply shred it and stir in the cream, fresh cilantro, and lime juice.

The toppings are part of the fun with this one! Set out avocado, shredded cheese, sour cream, sliced radishes, and tortilla chips so everyone can fix their bowl just how they like it. The crunchy chips and cool toppings are especially good with the warm, creamy soup.

Ingredients

• 1½–2 pounds boneless, skinless chicken breasts

• 1 bag frozen chopped onions

• 3 cloves garlic, minced

• 4 cups chicken broth

• 1 tablespoon Better Than Bouillon chicken base

• 2 teaspoons cumin

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika

• ½ teaspoon black pepper

• Pinch of salt

• 2 cans diced green chiles, undrained

• 1½ cups salsa verde

• ¼ cup chopped fresh cilantro

• 1 cup heavy whipping cream

• Juice of 1 lime

Optional Toppings

• Chopped fresh cilantro

• Thinly sliced radishes

• Diced avocado

• Shredded cheese

• Sour cream

• Tortilla chips

Directions

1. Fill the crockpot.
   Place the chicken breasts in the crockpot. Add the frozen chopped onions, minced garlic, chicken broth, Better Than Bouillon, cumin, garlic powder, onion powder, smoked paprika, black pepper, and a pinch of salt. Pour in the diced green chiles with their juices and the salsa verde. Stir gently around the chicken to combine the broth and seasonings.

2. Cook until tender.
   Cover and cook on high for 3 hours or on low for 5–6 hours, until the chicken is tender and reaches an internal temperature of 165°F. Keep the lid on while it cooks so the crockpot can maintain its heat.

3. Shred the chicken.
   Carefully remove the chicken breasts and place them on a plate or cutting board. Shred with two forks, then return the shredded chicken to the crockpot. Stir it into the broth so it’s evenly distributed throughout the soup.

4. Add the finishing ingredients.
   Stir in the chopped cilantro, heavy whipping cream, and lime juice. Cover and allow the soup to warm through. The cream gives the broth a rich, smooth finish, while the lime juice adds a little brightness.

5. Top and serve.
   Ladle the soup into bowls and add your favorite toppings. Try shredded cheese and avocado for a creamy combination, sliced radishes for crunch, or a spoonful of sour cream with extra cilantro. Serve tortilla chips alongside the soup or crumble a few over the top just before eating.

Tips for Serving and Storing

The salsa verde you choose will influence the heat level of the finished soup. Use a mild salsa verde for a gentler flavor, or choose a hotter variety if your family enjoys some spice. You can also keep the soup mild and let everyone add hot sauce to their own bowl.

Because the chicken broth, bouillon, and salsa verde all contribute salt, taste the finished soup before adding any more. A little extra lime juice at the table is another delicious way to brighten up each serving.

Store leftover soup in an airtight container in the refrigerator and enjoy within 3–4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Keep the toppings separate until serving so the chips stay crunchy and the avocado stays fresh. It’s a cozy dinner that makes a delicious lunch the next day, too!