Introduction
If you’re looking for a warm, comforting dish that’s as simple as it is delicious, look no further than this Crock Pot Green Enchilada Chicken Soup! Bursting with Mexican flavors, this hearty soup is perfect for chilly evenings or when you want to impress guests with minimal effort. Just toss everything into your slow cooker and let the magic happen. Your home will be filled with the delightful aroma of spices and savory ingredients, all blending beautifully to create a rich and creamy soup that’s sure to please every palate.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (10 oz) diced green chilies
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) green enchilada sauce
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, for garnish
- Tortilla chips, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours 15 minutes
Yield: 6 servings
Directions and Instructions
- Start by placing the chicken breasts at the bottom of your crock pot. This will be the base of your delightful soup.
- Next, add the diced green chilies, rinsed black beans, drained corn, green enchilada sauce, and chicken broth. Follow this with the diced onion, minced garlic, cumin, chili powder, salt, and pepper. Don’t be shy—let those flavors mingle!
- Stir everything together gently until it’s well combined, ensuring the chicken is nestled amongst all the delicious ingredients.
- Cover the crock pot and set it to cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Once the cooking time is up, carefully remove the chicken from the crock pot. Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot, stirring to incorporate it back into the flavorful broth.
- Serve the soup hot, topped with a generous sprinkle of shredded cheese, a handful of fresh cilantro, and a side of crispy tortilla chips for that perfect crunchy contrast.
Notes or Tips
This soup is incredibly versatile! Feel free to add your favorite vegetables for extra nutrition, such as diced bell peppers or zucchini. You can also adjust the spice level by adding more chili powder or some sliced jalapeños if you like a kick. Leftovers can be stored in the fridge for up to three days, making it great for meal prep!
Cooking Techniques
The slow cooker is your best friend here! This method not only locks in flavors but also ensures the chicken turns out tender and juicy. Shredding the chicken at the end allows it to absorb even more of the fragrant broth, making every bite a burst of flavor. Remember to season your soup to taste; sometimes a pinch more salt or spices can transform a good soup into a great one.
FAQ
Can I use frozen chicken? Yes, you can! Just add an extra hour to the cooking time, and ensure that the chicken is fully cooked before shredding.
What can I substitute for chicken broth? If you want to keep it vegetarian, vegetable broth works beautifully in this recipe!
Can I make this soup spicy? Absolutely! Adding diced jalapeños or a splash of hot sauce can elevate the heat level to your preference.
Conclusion
This Crock Pot Green Enchilada Chicken Soup is more than just a meal; it’s a warm embrace on a chilly day. With its vibrant components and inviting flavors, it’s sure to become a family favorite. Serve it up with crispy tortilla chips and watch as everyone goes back for seconds. Enjoy the comforting warmth and the bliss of easy cooking!