Crock Pot Green Enchilada Chicken Soup is a flavorful, hearty, and comforting dish that’s perfect for chilly evenings. With just a few simple ingredients, you can create a delicious soup with tender chicken, zesty green enchilada sauce, and a blend of seasonings. Plus, it’s easy to make and simmers all day in your slow cooker, making it the perfect set-it-and-forget-it meal.
Here’s a simple recipe for Crock Pot Green Enchilada Chicken Soup:
Crock Pot Green Enchilada Chicken Soup
Ingredients:
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 (10 oz) can green enchilada sauce
- 1 (10 oz) can rotel tomatoes (or any diced tomatoes with green chilies)
- 1 (15 oz) can corn (drained)
- 1 (15 oz) can black beans (drained and rinsed)
- 1 (4 oz) can diced green chilies
- 1 medium yellow onion, chopped
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder (optional, for heat)
- Salt and pepper, to taste
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Sour cream, for topping
- Tortilla chips or crispy tortillas, for serving
- Fresh cilantro (optional, for garnish)
- Lime wedges, for garnish (optional)
Instructions:
1. Prepare the Chicken:
- Place the boneless, skinless chicken breasts (or thighs) at the bottom of the slow cooker. You can use frozen chicken if you prefer—there’s no need to thaw it.
2. Add the Vegetables and Sauces:
- Add the green enchilada sauce, rotel tomatoes, corn, black beans, and diced green chilies into the slow cooker.
- Add the chopped onion, chicken broth, and season with cumin, garlic powder, chili powder (if using), and salt and pepper to taste.
3. Stir and Set the Slow Cooker:
- Stir everything together to combine the ingredients well.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily.
4. Shred the Chicken:
- Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
5. Final Adjustments:
- Taste the soup and adjust the seasoning if needed (you might want to add a little extra salt, pepper, or chili powder, depending on your preference).
- If the soup is too thick, you can add a little more chicken broth to reach your desired consistency.
6. Serve:
- Ladle the soup into bowls and top with shredded cheese, a dollop of sour cream, and fresh cilantro for garnish.
- Serve with tortilla chips or crispy tortilla strips for added crunch, and squeeze some lime juice on top for a fresh burst of flavor.
Storage:
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, just heat on the stove or in the microwave. You can also freeze the soup for up to 3 months. If freezing, leave out the toppings until you’re ready to serve.
Tips & Variations:
- Add More Veggies: You can add other vegetables like zucchini, bell peppers, or spinach to boost the nutrition and flavor.
- Spicy Version: For more heat, add a few dashes of hot sauce or jalapeño slices.
- Creamy Version: For a creamier texture, add cream cheese or heavy cream towards the end of cooking, or swirl in some sour cream just before serving.
- Low-Carb Option: If you’re following a low-carb diet, skip the corn and beans, and add extra vegetables for more bulk.
This Crock Pot Green Enchilada Chicken Soup is a deliciously comforting meal with just the right amount of spice, and it’s so easy to make! With its savory, slightly tangy flavor, it’s perfect for a weeknight dinner or a cozy lunch. Enjoy!
