Crockpot Green Enchilada Chicken Soup
This slow cooker green enchilada chicken soup is perfect for busy weeknights when you want a wholesome meal without the hassle.
Equipment
- Slow Cooker (Crockpot)
- Cutting Board & Knife
- Measuring Cups & Spoons
- Mixing Spoon / Spatula
- Serving Ladle
- Optional: Tongs
Ingredients
For the Soup
- 2 lbs boneless skinless chicken breasts
- 1 28 oz can green enchilada sauce
- 1 14.5 oz can diced green chilies
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can corn, drained
- 1 small onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Fresh cilantro chopped
- Lime wedges
- Sour cream or Greek yogurt
- Tortilla strips or chips
Instructions
Step 1: Prep the Chicken
- Pat your chicken breasts dry with paper towels. This helps them cook evenly in the slow cooker.
- Optional: Season lightly with salt and pepper for extra flavor before adding to the pot.
- Pro Tip: If you want extra tender, shreddable chicken, use boneless, skinless chicken thighs—they stay juicy longer.
Step 2: Chop the Veggies
- Finely chop the onion and mince the garlic.
- Drain and rinse the black beans and corn.
- Open the can of diced green chilies and set aside.
Step 3: Combine Ingredients in the Slow Cooker
- Place the chicken breasts at the bottom of your slow cooker.
- Pour in the green enchilada sauce and chicken broth.
- Add the chopped onion, minced garlic, black beans, corn, and green chilies.
- Sprinkle in the cumin, chili powder, and a pinch of salt and pepper.
- Pro Tip: Give everything a gentle stir before covering. This helps the flavors start to meld without breaking up the chicken too soon.
Step 4: Cook Low and Slow
- Cover your slow cooker and set it to low for 6–7 hours or high for 3–4 hours.
- Avoid lifting the lid during cooking—it lets all the heat and flavor escape.
Step 5: Shred the Chicken
- Once the chicken is fully cooked, remove it from the pot and shred using two forks.
- Return the shredded chicken to the slow cooker and stir it into the soup.
- Pro Tip: If you like a slightly creamier soup, stir in a bit of sour cream or cream cheese at this stage—just 2–3 tablespoons is enough.
Step 6: Taste and Adjust
- Give the soup a taste and adjust seasoning if needed. Add more salt, pepper, or chili powder to suit your preference.
- Let the soup sit for 10–15 minutes on warm before serving so the flavors fully meld.
Notes
Nutritional Value (Per Serving — Approximate)
- Calories: 280–320
- Protein: 26–30g
- Carbohydrates: 28–32g
- Fat: 5–7g
- Fiber: 6–8g
- Sodium: 900–1100mg
- Sugar: 3–5g