This Green Enchilada Chicken Soup is a hearty and flavorful dish that’s perfect for cozy nights. Loaded with tender chicken, zesty green enchilada sauce, black beans, and sweet corn, this soup is a comforting meal that comes together effortlessly in the crock pot. Garnish with your favorite toppings for an irresistible Tex-Mex-inspired bowl!
Ingredients
- 1 pound 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 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 2 cups chicken broth
Optional Toppings
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Sour cream
- Sliced avocado
- Chopped cilantro
- Tortilla chips or strips
- Lime wedges
Why You’ll Love This Recipe
- Effortless to Make: Just toss everything into the crock pot and let it work its magic.
- Bold and Zesty Flavors: The green enchilada sauce and spices give the soup a tangy, Tex-Mex kick.
- Hearty and Healthy: Packed with protein, fiber, and veggies.
- Customizable: Adjust the heat level or add your favorite toppings.
How to Make Crock Pot Green Enchilada Chicken Soup
1. Assemble the Ingredients
- Place the chicken breasts in the bottom of your crock pot.
- Add the green enchilada sauce, black beans, corn, diced tomatoes with green chilies, chopped onion, minced garlic, ground cumin, chili powder, salt, and pepper.
2. Add the Broth
- Pour the chicken broth over the ingredients, ensuring everything is well combined.
3. Cook the Soup
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
4. Shred the Chicken
- Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
5. Taste and Adjust
- Taste the soup and adjust the seasoning with additional salt, pepper, or chili powder if needed.
6. Serve and Garnish
- Ladle the soup into bowls and top with shredded cheese, sour cream, sliced avocado, chopped cilantro, tortilla chips, or a squeeze of lime juice.
Serving Suggestions
- With Cornbread: Pair with warm cornbread for a hearty meal.
- Over Rice: Serve the soup over steamed rice for a filling twist.
- As a Dip: Use thick tortilla chips to scoop up the soup for a fun party appetizer.
Tips for the Best Green Enchilada Chicken Soup
- Use Fresh Chicken: Fresh chicken breasts ensure the best flavor and texture.
- Adjust the Heat: For a spicier soup, add diced jalapeños or a dash of hot sauce.
- Thicken the Broth: Stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water in the last 30 minutes for a thicker soup.
- Prep Ahead: Chop veggies and assemble ingredients the night before for easy morning setup.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze the soup (without the toppings) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop over low heat or in the microwave until heated through.
Final Thoughts
This Crock Pot Green Enchilada Chicken Soup is a crowd-pleasing dish that’s as easy to make as it is delicious. Perfect for busy nights or meal prepping, this zesty soup is guaranteed to become a family favorite.
Let me know how yours turns out—and don’t forget to share your favorite toppings or creative twists! 🥣✨