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
Scale
- 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.