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.
Ingredients
Scale
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
Instructions
- Nestle whole chicken breasts into the crock pot base, creating an even layer.
- 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.
- 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.
- 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.
- 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