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The experience of returning home to a warm and comfortable supper that has been simmering away all day is a lovely one, especially when we are in the midst of the chaos that is our regular life. The green enchilada chicken soup that is cooked in a slow cooker is exactly what it sounds like: a wonderful and substantial soup that is created with basic ingredients but is filled with flavor. This dish, which was inspired by the cold nights of the Midwest and my passion for anything with a hint of Southwestern flare, strikes the ideal balance between the tangy zest of green enchiladas and the warm promise of chicken soup. On top of that, it is one of those dinners that you can “set it and forget it,” which makes it an absolute godsend for hectic weeknights.
The ideal complement to this soup is a side of warm, crusty bread or tortilla chips, which adds an additional layer of crunch to the dish. The rich and tangy tastes would be well complemented by a fresh garden salad with a light dressing, which would round off the dinner in a way that would make it completely balanced. If you want to add that extra special touch, don’t forget to garnish your dish with some sour cream, sliced avocado, or a sprinkling of fresh cilantro.
Servings for the Green Enchilada Chicken Soup Prepared in a Slow Cooker: 6
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