When the chill in the air bites a little sharper, and your cravings demand something warm, rich, and utterly satisfying, there’s only one answer—this Crock Pot Green Enchilada Chicken Soup. It’s a velvety, flavor-packed bowl of comfort, bursting with tender shredded chicken, zesty green enchilada sauce, hearty beans, and a symphony of spices that’ll wrap around your senses like a cozy blanket. And the best part? Minimal effort! Just toss everything into your slow cooker, go about your day, and come back to a pot brimming with savory goodness.
Why You’ll Love This Recipe
- Unbelievably Easy: A true dump-and-go meal—your slow cooker does all the work while you sit back and relax.
- Explosion of Flavors: Tangy green enchilada sauce, aromatic spices, and fresh ingredients create a deeply satisfying taste.
- Perfect for Meal Prep: Make a big batch and enjoy stress-free meals throughout the week.
- Customizable: Adjust the heat, switch up the toppings, or throw in extra veggies for a personal touch.
🛒 Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 2 cups chicken broth
🥣 Step-by-Step Instructions
🔪 1. Prep Like a Pro
- Dice the onion, mince the garlic.
- Drain and rinse the black beans and corn.
🏺 2. Build the Flavor
- Place chicken breasts at the bottom of your slow cooker.
- Pour in the green enchilada sauce, black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, salt, and pepper.
- Add the chicken broth and stir gently.
⏳ 3. Let the Magic Happen
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once the chicken is tender and cooked through, remove and shred it with two forks.
- Return shredded chicken to the soup and mix well.
🍽️ 4. Time to Serve
- Ladle the soup into bowls and garnish with toppings like avocado, shredded cheese, fresh cilantro, or crispy tortilla strips.
- Pair with warm tortillas or crusty bread for the ultimate experience.
🔥 Pro Tips for the Best Green Enchilada Chicken Soup
- Fresh is Best: Use fresh garlic and onion for maximum depth of flavor.
- Kick Up the Heat: Love spice? Add a chopped jalapeño or extra chili powder.
- Shredding Hack: Use a hand mixer for effortless shredding.
- Storage Smarts: Keeps in the fridge for up to 4 days or freeze for 3 months.
🛠️ Make It Your Own
- Veggie Boost: Add diced bell peppers, zucchini, or spinach.
- Creamy Twist: Stir in sour cream or cream cheese for a luscious texture.
- Switch It Up: Swap chicken for turkey or even shredded beef.
📊 Nutritional Information (Per Serving)
- Calories: 280
- Protein: 25g
- Carbs: 30g
- Fiber: 7g
- Fat: 6g
❓ FAQs
❔ Can I use frozen chicken?
Absolutely! Just extend the cooking time by 1-2 hours.
❔ Can I make this on the stovetop?
Yes! Simmer for 30-40 minutes until the chicken is fully cooked, then shred and mix back in.
❔ Is this soup gluten-free?
It is! Just ensure your enchilada sauce and broth are gluten-free.
❔ Can I add rice?
Yes! Stir in cooked rice or add uncooked rice at the start (increase broth as needed).
🔄 Freezing & Reheating
- Freeze: Cool completely, then store in freezer-safe containers for up to 3 months.
- Reheat: Thaw overnight, then warm on the stovetop or microwave until heated through.
💌 Share the Love!
Did this soup bring warmth to your kitchen? 🥄✨ Spread the love by sharing this recipe with friends and family! Pin it, post it, and tag someone who needs a cozy meal today! 💚🌶️