Slow Cooker Green Enchilada Chicken Soup
This Slow Cooker Green Enchilada Chicken Soup combines tender chicken with vibrant green enchilada sauce for a flavorful and comforting meal that’s perfect for any day.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (16 oz) jar green enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Optional toppings: shredded cheese, sour cream, sliced avocado, tortilla chips
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Add the green enchilada sauce, diced green chiles, diced onion, minced garlic, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper.
- Stir gently to combine all the ingredients.
- Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
- Remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the slow cooker and stir in the fresh cilantro and lime juice.
- Adjust seasoning with salt and pepper if needed.
- Ladle soup into bowls and garnish with desired toppings before serving.
Notes
For an extra creamy texture, stir in 1/2 cup of sour cream or Greek yogurt just before serving.
Find it online: https://delilita.com/slow-cooker-green-enchilada-chicken-soup/