- Use the Right Chicken Cut
Boneless skinless chicken breasts are the leanest choice, but boneless skinless thighs offer more flavor. You can use either, depending on your preference. Thighs tend to stay more moist and tender after slow cooking. - Adjust the Spice Level
If you prefer a milder soup, opt for a mild green enchilada sauce and use less salsa verde. For those who enjoy heat, choose a medium or hot sauce and increase the salsa verde for an extra kick. - Make it Ahead of Time
This soup can be made in advance and stored in the refrigerator for up to 3 days. In fact, the flavors often deepen and improve after sitting for a day. You can also freeze the soup for up to 3 months—just be sure to let it cool completely before transferring it to an airtight container. - Customize with Toppings
The beauty of this soup lies in its versatility. You can add a variety of toppings to suit your tastes, such as shredded cheese, jalapeños, or even crispy tortilla strips for some added crunch
Why This Recipe is a Game-Changer
Not only does this Crock Pot Green Enchilada Chicken Soup come together effortlessly, but it also delivers a balance of flavors that can’t be beaten. The creamy base, combined with the tender shredded chicken and spicy green salsa, makes every bite a comforting experience. Whether you’re serving it for a family dinner or preparing a meal ahead of time, this soup will quickly become a favorite
