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Green Enchilada Chicken Soup

30 minutes prep 4 hours cook


Nothing feels like fall better than a bowl of soup. This Green enchilada soup is easy to assemble and control the heat.

Green Enchilada Chicken Soup


  • Cook chicken tenderloins on the stovetop. Cut into cubes. Salt and pepper to taste.

  • Combine all ingredients in a crock pot.  Add chicken.  Season with red pepper flakes, salt and pepper.

  • Cook on high for 2 hours.  Stirring occasionally.

  • Reduce heat to low and simmer for 2 hours.


  • 1 large can of green enchilada sauce

  • 1 jar salsa (mild, medium or hot)

  • 1 lb white meat chicken tenderloins

  • 1 small can Mexican style corn, drained

  • 1 can of black beans, drained

  • 1 tablespoon red pepper flakes

  • 1 cup chicken broth

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