Crock Pot Green Enchilada Chicken Soup – Creamy & Zesty Comfort!
Introduction
Crock Pot Green Enchilada Chicken Soup is a warm and comforting dish perfect for any day of the week. With its creamy texture and zesty flavor, this soup brings together the goodness of chicken, beans, and spices. It’s a simple and delicious way to enjoy a hearty meal without spending hours in the kitchen.
Why Make This Recipe
This soup is not only easy to prepare but also great for busy days. Just toss the ingredients into your Crock Pot, and let it do the work for you. The flavors develop beautifully as it cooks, making it a family favorite. Plus, it’s packed with protein, fiber, and tons of flavor. You can customize it with your favorite toppings for an extra touch!
How to Make Crock Pot Green Enchilada Chicken Soup
Ingredients:
- 1 ½ lbs boneless, skinless chicken breasts
- 1 (15 oz) can green enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp salt (or to taste)
- 3 cups chicken broth
- 1 cup sour cream (or Greek yogurt)
- 1 cup shredded Monterey Jack or cheddar cheese
- Chopped cilantro
- Sliced jalapeños
- Diced avocado
- Tortilla strips or crushed tortilla chips
- Lime wedges
Directions:
- Add ingredients to slow cooker: Place chicken breasts into the Crock Pot. Add the enchilada sauce, green chiles, corn, black beans, onion, garlic, cumin, chili powder, salt, and chicken broth.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
- Shred the chicken: Remove the chicken and shred it with two forks. Return it to the Crock Pot.
- Make it creamy: Stir in sour cream and shredded cheese until melted and the soup is creamy. Let it heat for another 5–10 minutes on low.
- Serve: Ladle into bowls and top with your favorite toppings like tortilla strips, avocado, or fresh cilantro.
How to Serve Crock Pot Green Enchilada Chicken Soup
Serve the soup hot in bowls. You can add your favorite toppings like chopped cilantro, diced avocado, sliced jalapeños, and a squeeze of lime. For extra crunch, throw in some tortilla strips or crushed tortilla chips. This makes the soup delightful and visually appealing!
How to Store Crock Pot Green Enchilada Chicken Soup
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can also freeze the soup for longer storage. When ready to eat, simply reheat in the microwave or on the stove until hot.
Tips to Make Crock Pot Green Enchilada Chicken Soup
- Use cooked rotisserie chicken for a quicker option.
- Add more vegetables, like bell peppers or spinach, for extra nutrition.
- Adjust the spices to suit your taste; add more chili powder for extra heat.
Variation
For a vegetarian version, substitute the chicken with extra beans or lentils. You can also use vegetable broth instead of chicken broth and add more vegetables for a hearty meal.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just increase the cooking time by 1-2 hours on low.
2. Can I make this soup in advance?
Yes, you can prepare all the ingredients ahead of time and store them in the fridge. Just add them to the Crock Pot when ready to cook.
3. How spicy is this soup?
The spice level is mild, but you can add more chili powder or jalapeños to increase the heat according to your preference.
Enjoy your homemade Crock Pot Green Enchilada Chicken Soup, a simple and satisfying meal for everyone!
