Green enchilada sauce is one of my favorite flavor twists. If you haven’t tried the baked chicken taquitos covered with green enchilada sauce, you must! Click here for the recipe.

This is a traditional tortilla soup that incorporates green enchilada sauce to add layers of flavor that will make your comfort soup heart happy. I love to top mine with shredded cheese and crispy jalapenos.

Let’s Get Crafty!
Ingredients:
2 large boneless chicken breasts, diced
1 can black beans, rinsed and drained
1/2 onion, diced
1/2 can corn, drained
6 oz salsa verde (mild)
28 oz can green enchilada sauce
2 cans chicken broth (low sodium)
8 oz cream cheese

Toss everything except the cream cheese into the slow cooker at the start of the day and cook on low for around 8 hours. About 30 minutes minutes before serving, add in the cream cheese and stir a couple times while it softens and melts into the soup.

This can be easily turned into a freezer meal by putting everything in a freezer bag except the cream cheese and chicken broth. When you pull it out to use once frozen, add the chicken broth and following the other directions above.

Some recipes call for heavy cream either in place of the cream cheese or in addition to cream cheese. It tastes decadent with just the cream cheese so I save the extra calories and just do the cream cheese.

Thanks for stopping by! Hope you have a great day.