Crock Pot Green Enchilada Chicken Soup

2 cups shredded cooked chicken (chicken breast or rotisserie)

1 cup green enchilada sauce (choose low-sodium if diabetic)

2 cups low-sodium chicken broth

1 cup shredded Monterey Jack cheese

½ cup heavy cream or unsweetened coconut milk

½ tsp cumin

¼ tsp garlic powder

Salt & pepper, to taste

Fresh cilantro + jalapeño, for garnish

Load the Crock Pot: Add shredded chicken, enchilada sauce, broth, cumin, garlic powder, salt, and pepper.
Slow Cook to Perfection: Cook 4–6 hours on LOW or 2–3 hours on HIGH.
Make It Creamy: In the last 30 minutes, stir in the Monterey Jack cheese and heavy cream (or coconut milk). Let everything melt together into silky, cheesy goodness.
Serve & Garnish: Ladle into bowls and top with fresh chopped cilantro and sliced jalapeños. Add a squeeze of lime for extra brightness.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h