Here’s a simple and comforting Crock Pot Green Enchilada Chicken Soup recipe—rich, creamy, and packed with flavor. 🌶️🍲
Crock Pot Green Enchilada Chicken Soup
Ingredients (serves 4–6)
- 1.5 lbs (680 g) chicken breasts (boneless, skinless)
- 1 can (10 oz / 285 g) green enchilada sauce
- 1 can (10 oz / 285 g) diced green chiles
- 1 cup frozen or fresh corn kernels
- 1 cup black beans, drained and rinsed
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1/2 cup sour cream or Greek yogurt (optional, for creaminess)
- Optional toppings: shredded cheese, avocado, cilantro, lime wedges, tortilla chips
Instructions
1. Add Ingredients to Crock Pot
- Place chicken breasts, onion, garlic, green enchilada sauce, diced green chiles, corn, black beans, chicken broth, cumin, chili powder, salt, and pepper into the slow cooker.
2. Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
3. Shred the Chicken
- Remove chicken, shred with two forks, and return to the soup.
4. Add Creaminess
- Stir in sour cream or Greek yogurt if desired for a creamy texture.
- Taste and adjust seasoning.
5. Serve
- Ladle soup into bowls.
- Top with cheese, avocado, cilantro, lime, or tortilla chips.
Tips
- Make it spicier: Add jalapeño or extra green chiles.
- Thicker soup: Mash a few beans or let it cook uncovered for the last 30 minutes.
- Make ahead: Soup tastes even better the next day; it freezes well.
If you want, I can make a super quick 30-minute stove-top version of this soup that skips the slow cooker but keeps all the flavor.
Do you want me to do that?
