The first time I made Slow Cooker Green Enchilada Chicken Soup, I was chasing that perfect balance of flavor and family nutrition during one hectic weeknight. My crew was tired, the calendar was packed, and I wanted something nourishing that felt like a comforting hug without adding more chaos to our dinnertime. When I served this Slow Cooker Green Enchilada Chicken Soup, their eyes lit up—not just because it was tasty, but because it seemed to recharge their energy. It quickly became a staple in our wellness journey, packed with wholesome ingredients that supported everyone’s health without me standing over the stove for hours.
What surprised me was how easy this Slow Cooker Green Enchilada Chicken Soup is to throw together, yet it delivers such a nutrition win. The gentle simmering in the crockpot breaks down the chicken perfectly, blending with the goodness of green chilies and nourishing broth. It’s a simple nutrition solution that fits right into our busy mom lives. If you’re a fellow nutrition-seeker juggling family meals and sanity-saving nutrition hacks, this recipe is a gem I can’t wait to share with you.
I’ve tweaked this Slow Cooker Green Enchilada Chicken Soup over time, learning from my family’s varied tastes and how our wellness needs evolved. Whether your little ones are picky or your schedule is slammed, this soup supports vibrant health and stays delicious. Plus, it reminds me a bit of the hearty yet simple chilis chicken enchilada soup recipe that I turn to when I want that Mexican comfort food feel but with a nourishing twist.
If this sounds like a welcome addition to your family’s meal rotation, let’s dive into what you’ll need to create this slow cooker magic!
INGREDIENTS You’ll Need:
- 2 lbs boneless, skinless chicken breasts or thighs (lean protein to keep your family satisfied and energized)
- 1 (28 oz) can green enchilada sauce (adds flavor and a healthy dose of vitamins from green chilies)
- 1 cup low-sodium chicken broth (for rich, nourishing hydration)
- 1 (4 oz) can diced green chilies (boosts flavor and provides a little vitamin C)
- 1 medium onion, diced (for natural sweetness and fiber)
- 3 cloves garlic, minced (immune-supporting goodness)
- 1 cup frozen corn kernels (fiber and natural sweetness, you can swap with fresh when in season)
- 1 can black beans, drained and rinsed (extra protein and fiber to keep tummies full)
- 1 cup plain Greek yogurt or light sour cream (for creamy texture plus calcium and probiotics)
- 1 tsp cumin (warming spice that adds a gentle depth)
- 1 tsp chili powder (adds flavor with antioxidants)
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish (adds freshness and nutrients)
No worries if you don’t have canned green enchilada sauce on hand — I’ve swapped it for a mix of salsa verde and a touch of chicken broth for extra nutrients in my Slow Cooker Green Enchilada Chicken Soup. This Slow Cooker Green Enchilada Chicken Soup proves nutritious doesn’t mean expensive or complicated.
Most of these wholesome ingredients are easy to find at your regular grocery store, and for busy moms, the canned and frozen components save precious prep time. If you’re trying to sneak extra veggies into your family’s meals, adding some diced zucchini or bell peppers works beautifully here, upping vitamins and fiber without sacrificing taste.
Trust me, this Slow Cooker Green Enchilada Chicken Soup ingredient list is simple because busy moms need nutrition without complexity!
Let’s Make it Happen!
- Start by tossing your diced onion, garlic, and diced green chilies into the slow cooker. This combo smells amazing early on and creates a flavorful base for your Slow Cooker Green Enchilada Chicken Soup.
- Add in the chicken breasts or thighs, then pour the green enchilada sauce and chicken broth over everything. Don’t forget a sprinkle of cumin, chili powder, salt, and pepper for that layered flavor your family will love.
- Pop the slow cooker lid on and set it to low for 6-7 hours or high for 3-4 hours. In my busy kitchen, this nutritious Slow Cooker Green Enchilada Chicken Soup usually takes the low setting, allowing flavors to meld while I tackle other tasks. It’s a perfect time to prep tomorrow’s lunch or unwind for a bit.
- About 30 minutes before serving, shred the chicken right in the pot with two forks. This part always surprises me how tender the protein gets — pure comfort for hungry bellies!
- Stir in the frozen corn and black beans, letting them warm through. Your Slow Cooker Green Enchilada Chicken Soup should smell nourishing by now, filling your kitchen with cozy, family-friendly aromas.
- Turn down the heat to low or warm and mix in the Greek yogurt or light sour cream for that creamy green enchilada soup feeling. Don’t worry if your Slow Cooker Green Enchilada Chicken Soup looks slightly thinner at this stage — it thickens while resting.
- Before serving, sprinkle fresh cilantro on top for a burst of color and freshness.
Here’s where I used to struggle — balancing time with flavor in my Slow Cooker Green Enchilada Chicken Soup. Cooking slow at low temp always delivers the best texture, and prepping the night before saves me stress. While your Slow Cooker Green Enchilada Chicken Soup is simmering, take a moment to appreciate nourishing your family through this delicious, simple recipe.
If you want a slightly different take, this enchilada chicken crockpot recipe pairs well with shredded cheese or avocado slices after serving for extra nutrition and kid smiles.
How We Love to Eat This!
At our house, this Slow Cooker Green Enchilada Chicken Soup shines served with warm whole-grain tortillas or crunchy baked tortilla chips. The kids devour this nutritious Slow Cooker Green Enchilada Chicken Soup when I serve it with a side of steamed veggies or a simple green salad to round out vitamins and fiber.
We’ve had it for casual weeknights and on chilly weekends when everyone needs a cozy, health-supporting meal fast. This Slow Cooker Green Enchilada Chicken Soup is perfect for those busy weeknights when we need good nutrition fast!
Leftovers reheat beautifully, making them ideal for school lunches or rushed evenings. My favorite leftover idea? Adding a handful of shredded cheese and a dollop of salsa verde for a fresh twist the next day.
Presentation-wise, a sprinkle of fresh cilantro or a squeeze of lime makes this slow cooker Mexican chicken soup inviting to little eyes and taste buds. Friends love this creamy green enchilada soup whenever I bring it to potlucks for its flavor and nourishing ingredients.
If you want to try a cousin recipe, try the Crock Pot Green Enchilada Chicken Soup from Flavor the Moments — it has a similar comforting vibe and wholesome punch you’ll appreciate.
FAQs: Your Questions Answered
Is this Slow Cooker Green Enchilada Chicken Soup really nutritious enough for growing kids?
Absolutely! The lean chicken, beans, and veggies give protein and fiber, while the green chile enchilada sauce and broth provide vitamins and minerals. Plus, adding Greek yogurt brings calcium and probiotics, all supporting growing bodies.
What if my picky eater won’t try this healthy Slow Cooker Green Enchilada Chicken Soup?
I’ve been there! Blending in mild corn or adding a little shredded cheese on top helps ease them in. Sometimes, letting kids sprinkle their own toppings like avocado or tortilla chips makes it more fun and appealing.
Can I meal prep this Slow Cooker Green Enchilada Chicken Soup for busy weeks ahead?
For sure! It keeps well in the fridge up to 3 days and freezes beautifully for up to 3 months. Just thaw slowly and reheat gently to maintain texture. I often double the recipe for future meals — total time-saver!
Can I make this soup dairy-free?
Yes! Swap Greek yogurt for a dairy-free alternative or skip it altogether. The soup still has great creamy texture from the simmered chicken and broth.
What’s the difference between this and regular chicken tortilla soup?
This Slow Cooker Green Enchilada Chicken Soup focuses on green chilies and enchilada sauce, giving it a unique, tangy flavor. It’s creamier, especially when you add Greek yogurt, compared to typical tomato-based tortilla soups.
How spicy is this soup?
It’s mild enough for kids but has a nice gentle kick from green chilies. You can tone it down by reducing the enchilada sauce or chilies if needed.
Where can I find other recipes like this?
If your kids love this wholesome recipe, they’ll go crazy for the slow cooker buffalo chicken dip or the hearty slow cooker chicken cacciatore recipe, both fabulous for family-friendly nutrition.
Final Thoughts:
This Slow Cooker Green Enchilada Chicken Soup has been a steady supporter on our family’s nutrition journey. It fits perfectly with our goals to serve simple, nourishing meals without the overwhelm. The flavors bring everyone to the table eager, soothing that nourishing chaos of everyday life.
My Slow Cooker Green Enchilada Chicken Soup Nutrition Hacks:
– Adding beans boosts fiber and protein, keeping everyone full longer.
– Greek yogurt swap adds creaminess and probiotics without extra fat.
– Using low-sodium broth keeps the soup heart-healthy yet flavorful.
Family-tested variations include:
– Spicy version for the adults with extra jalapeños.
– Dairy-free trial swaps Greek yogurt for coconut cream.
– Adding extra veggies like zucchini for busy veggie-phobic kids.
My teen loves the spiced-up jalapeño twist, while our little one sticks to the creamy original. Play around and make it your own—it’s all about what makes your family feel good and fueled.
I hope this nourishing Slow Cooker Green Enchilada Chicken Soup inspires you and brings a little peace to your family’s meal times. You got this, fellow nutrition-seeker! Your family’s wellness is worth these simple kitchen wins.
For more kitchen inspiration, check out the creamy green enchilada chicken soup viral recipe on Seeking Good Eats. And if you love Mexican-inspired soups, the slow cooker chicken salsa verde tortilla soup is another nourishing gem I rely on!
Sending cooking hugs and nourishing vibes your way.
Slow Cooker Green Enchilada Chicken Soup
This Slow Cooker Green Enchilada Chicken Soup is a flavorful, comforting dish combining tender chicken, green enchilada sauce, and fresh vegetables, perfect for an easy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 (28 oz) can green enchilada sauce
- 1 (14.5 oz) can diced green chilies
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 tsp ground cumin
- 1/2 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 green enchilada sauce, diced green chilies, onion, garlic, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper.
- Stir gently to combine all ingredients.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is fully cooked and tender.
- Remove chicken breasts, shred with two forks, and return shredded chicken to the slow cooker.
- Stir in fresh cilantro and lime juice.
- Serve hot with optional toppings like shredded cheese, sour cream, sliced avocado, and tortilla chips.
Notes
For extra flavor, add a dash of smoked paprika or serve with warm corn tortillas on the side.