Zesty Crock Pot Green Enchilada Chicken Soup Recipe for Cozy Nights

Crafting a hearty green enchilada chicken soup in the crock pot promises a delightful culinary adventure that warms both body and soul.

Slow-cooking transforms simple ingredients into a rich, comforting meal packed with robust flavors.

Tender chicken mingles with zesty green enchilada sauce, creating a harmonious blend of spices and textures.

Fragrant peppers and onions infuse each spoonful with depth and character.

Creamy and satisfying, this soup delivers a southwestern-inspired experience that feels like a warm embrace.

Minimal prep work means you can easily set up the crock pot and let magic happen while you tackle other tasks.

Prepare to be amazed by how effortlessly this recipe brings restaurant-quality comfort directly to your dinner table.

Why Crock Pot Green Enchilada Chicken Soup Is Loved

• Savor Hands-Off Cooking: Toss ingredients into the crock pot and let it work its magic without constant monitoring, perfect for busy home cooks who want delicious meals with minimal effort.
• Customize Your Comfort: Easily personalize the soup with your favorite toppings like sour cream, cheese, cilantro, or tortilla strips, making it adaptable to different taste preferences.
• Pack a Flavor Punch: Bursting with southwestern spices and hearty ingredients, this soup delivers a bold, satisfying meal that feels like a restaurant-quality dish prepared right in your kitchen.
• Family-Friendly Feast: Packed with protein, vegetables, and robust flavors, this one-pot wonder appeals to both adults and kids, creating a crowd-pleasing meal that brings everyone together.

What To Use For Crock Pot Green Enchilada Chicken Soup

• Chicken Breasts: A lean protein that adds substance and flavor to the soup.

• Diced Tomatoes, Green Chilies, Black Beans, Corn, Onion, Garlic: Provide a mix of textures, nutrients, and a robust southwestern flavor profile.

• Green Enchilada Sauce, Chicken Broth, Cumin, Chili Powder, Salt, Pepper: Create a rich, spicy, and well-seasoned liquid foundation for the soup, enhancing the overall taste and aroma.

Easy Directions For Crock Pot Green Enchilada Chicken Soup

Step 1: Prep Chicken Base

Place whole chicken breasts at the bottom of your slow cooker, creating a foundational layer for the soup.

Step 2: Layer Vibrant Ingredients

• Diced tomatoes
• Green enchilada sauce
• Chopped green chilies
• Black beans
• Sweet corn kernels
• Diced onion
• Minced garlic
• Chicken broth
• Ground cumin
• Chili powder
• Salt
• Black pepper

Step 3: Slow Cook to Perfection

Cover the slow cooker and let it work its magic. Cook on low setting for 6-8 hours or on high setting for 3-4 hours until chicken is tender and flavors have melded beautifully.

Step 4: Shred and Blend

When cooking time is almost complete, remove chicken breasts and use two forks to shred the meat into tender pieces. Return the shredded chicken back into the soup and stir thoroughly to distribute evenly.

Step 5: Serve and Garnish

Ladle the hot soup into bowls and top with your favorite garnishes like fresh cilantro, sour cream, shredded cheese, or crispy tortilla strips for extra crunch.

Tips For Great Crock Pot Green Enchilada Chicken Soup

• Opt for boneless, skinless chicken breasts to ensure tender, easy-to-shred meat without extra fat.
• Customize heat levels by choosing mild or spicy green enchilada sauce based on personal preference.
• Enhance soup's thickness by mashing some black beans or adding a cornstarch slurry during the last 30 minutes of cooking.
• Keep sodium in check by using low-sodium chicken broth and adjusting salt content to taste.
• Boost protein and nutrition by stirring in Greek yogurt or sour cream just before serving for creamy texture.

Fun Spins For Crock Pot Green Enchilada Chicken Soup

• Spicy Southwest Soup: Add jalapeños and increase chili powder for extra heat, perfect for those who love a fiery kick.
• Green Chile Chicken Stew: Reduce broth amount to create a thicker, heartier consistency with a rich, robust flavor profile.
• Vegetarian Enchilada Soup: Replace chicken with black beans, quinoa, and additional vegetables for a plant-based alternative that maintains the original recipe's zesty character.
• Creamy Green Enchilada Soup: Stir in cream cheese or sour cream near the end of cooking to create a smooth, velvety texture that enhances the soup's comfort food appeal.

Good Sides With Crock Pot Green Enchilada Chicken Soup

• Pair Zesty Mexican Lager: Crisp Corona or Modelo Especial perfectly complement the soup's spicy green enchilada flavors, cutting through the richness while refreshing the palate.
• Garnish with Fresh Cilantro Lime Crema: Whip sour cream with chopped cilantro and lime zest to add a cool, tangy brightness that balances the soup's warm, hearty profile.
• Serve with Crispy Tortilla Chips: Homemade or store-bought corn tortilla chips provide a satisfying crunch and excellent vehicle for scooping up the chunky, flavorful soup.
• Match with Sparkling Margarita: A classic margarita with fresh lime juice and tequila offers a vibrant, citrusy contrast that enhances the soup's Mexican-inspired elements.

Best Way To Store Crock Pot Green Enchilada Chicken Soup

• Store leftovers in an airtight container for up to 4 days in the refrigerator. Cool soup completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers or bags, leaving space for expansion. Freeze for up to 3 months. Label with date and contents.
• Transfer desired portion to microwave-safe bowl. Heat in 1-minute intervals, stirring between each interval until thoroughly warmed. Add a splash of chicken broth if soup seems too thick.
• Pour soup into saucepan, heat over medium-low temperature. Stir occasionally to prevent sticking and ensure even warming. Add extra broth if needed to restore original consistency.

Crock Pot Green Enchilada Chicken Soup Q And A

• How do I know if the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C). If you don’t have a thermometer, ensure the chicken is white throughout with no pink areas.

• Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Just add 1-2 hours to the cooking time and make sure to shred the chicken thoroughly to check for even cooking.

• Is this soup spicy?

The soup has a mild to moderate heat level from green chilies and enchilada sauce. If you prefer less spice, use mild green enchilada sauce or reduce the amount of green chilies.

Crock Pot Green Enchilada Chicken Soup Recipe

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4.6 from 31 reviews

• Total Time: 3 hours 10 minutes to 8 hours 10 minutes
• Yield: 6 1x

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Description

Hearty “crock pot green enchilada chicken soup” brings Mexican comfort right to your kitchen table. Creamy, spicy flavors merge perfectly, delivering a soul-warming meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) boneless, skinless chicken breasts

Vegetables and Beans:

• 1 can (15 ounces / 425 grams) diced tomatoes
• 1 can (4 ounces / 113 grams) diced green chilies
• 1 can (15 ounces / 425 grams) black beans, drained and rinsed
• 1 can (15 ounces / 425 grams) corn, drained
• 1 onion, diced
• 2 cloves garlic, minced

Liquids and Seasonings:

• 1 can (15 ounces / 425 grams) green enchilada sauce
• 4 cups (946 milliliters) chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Optional Toppings:

• Shredded cheese
• Sour cream
• Avocado
• Cilantro
• Tortilla strips

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Instructions

1. Nestle whole chicken breasts into the crock pot base, creating an even layer.
2. Cascade diced tomatoes, zesty green enchilada sauce, roasted green chilies, hearty black beans, sweet corn kernels, diced onion, minced garlic, rich chicken broth, warming cumin, vibrant chili powder, salt, and pepper directly over the chicken.
3. Secure the lid and slow cook on low temperature for 6-8 hours or high temperature for 3-4 hours, allowing flavors to meld and chicken to become tender.
4. Thirty minutes prior to serving, extract chicken and transform into tender shreds using two forks, then reintegrate the pulled meat back into the soup, stirring thoroughly to distribute evenly.
5. Ladle steaming soup into bowls and customize with preferred garnishes like fresh cilantro, shredded cheese, diced avocado, or crisp tortilla strips for added texture and zest.

Notes

• Swap chicken breasts for thighs to boost flavor and prevent drying out during slow cooking.
• Reduce sodium by using low-sodium chicken broth and rinsing canned black beans before adding.
• For a dairy-free version, skip cheese toppings and use dairy-free alternatives like nutritional yeast or cashew cream.
• Freeze individual portions in airtight containers for quick meal prep, keeping soup fresh for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 3-8 hours
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 196 kcal
• Sugar: 3 g
• Sodium: 560 mg
• Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 6 g
• Protein: 23 g
• Cholesterol: 55 mg