Description
Hearty crock pot green enchilada chicken soup delivers southwestern comfort in a bowl, blending zesty flavors with tender shredded chicken. Satisfying spices and creamy textures transport diners straight to Mexican culinary bliss with minimal effort.
Ingredients
Scale
Protein:
- 1 lb (454 g) boneless, skinless chicken breasts
Canned Ingredients:
- 1 can (10 ounces/284 g) green enchilada sauce
- 1 can (15 ounces/425 g) black beans, drained and rinsed
- 1 can (15 ounces/425 g) corn, drained
- 1 can (14.5 ounces/411 g) diced tomatoes (with green chiles if desired)
Seasonings and Additional Ingredients:
- 1 cup (240 ml) chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup (100 g) shredded cheese (cheddar or Monterey Jack)
Instructions
- Arrange raw chicken breasts in a uniform layer across the bottom of the slow cooker.
- Cascade green enchilada sauce, black beans, corn, diced tomatoes, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper directly over the chicken, ensuring comprehensive coverage.
- Secure the lid and allow the mixture to simmer on low temperature for 6-8 hours or high temperature for 3-4 hours, monitoring until chicken reaches complete doneness and becomes easily separable.
- Extract chicken breasts from the liquid and methodically deconstruct using two forks, transforming the meat into delicate, shredded fragments.
- Reintegrate shredded chicken into the soup, stirring gently to distribute protein evenly throughout the liquid base.
- Sprinkle shredded cheese into the soup, folding consistently until cheese melts completely and harmonizes with the remaining ingredients.
- Transfer soup into individual serving vessels, creating an artistic presentation by garnishing with fresh avocado slices, vibrant cilantro leaves, creamy sour cream dollops, zesty lime wedges, and crispy tortilla chips as optional embellishments.
Notes
- Swap chicken breasts with thighs for richer flavor and more tender meat when slow cooking.
- Lower sodium by using low-sodium broth and canned goods, perfect for heart-healthy diets.
- Customize heat levels by adjusting chili powder and adding fresh jalapeños for extra kick.
- Make it vegetarian by replacing chicken with extra firm tofu or additional beans, ensuring protein-packed alternative.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Category: Dinner, Lunch, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 24 g
- Cholesterol: 70 mg