Slow Cooker Green Enchilada Chicken Soup
This Slow Cooker Green Enchilada Chicken Soup combines tender chicken with tangy green enchilada sauce and fresh ingredients for a comforting and flavorful meal perfect for any day.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups green enchilada sauce
- 4 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 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 the chicken breasts in the slow cooker.
- Add diced onion, minced garlic, green enchilada sauce, chicken broth, diced green chilies, corn, black beans, cumin, chili powder, salt, and pepper.
- Stir gently to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is fully cooked and tender.
- Remove chicken breasts and shred with two forks.
- Return shredded chicken to the slow cooker and stir in fresh cilantro and lime juice.
- Adjust seasoning to taste and let cook an additional 10 minutes.
- Ladle soup into bowls and garnish with optional toppings as desired.
Notes
For extra creaminess, stir in a few tablespoons of sour cream or Mexican crema before serving.