If you’re craving a comforting soup that bursts with vibrant flavors and effortless preparation, the Crock Pot Green Enchilada Chicken Soup Recipe is here to satisfy your heart and belly. This luscious soup beautifully combines tender shredded chicken with zesty green enchilada sauce, hearty beans, and sweet corn, all simmered low and slow to develop a rich, cozy depth. It’s the perfect meal to make ahead, inviting you to gather around the table with friends and family for a bowl full of warmth and deliciousness that feels both familiar and exciting.
Ingredients You’ll Need
The magic of this Crock Pot Green Enchilada Chicken Soup Recipe lies in its simple yet vibrant ingredients. Each element plays a vital role: the seasoned chicken adds hearty protein, the spices infuse warmth and depth, and the green enchilada sauce brings that signature tangy kick. Fresh corn and beans add satisfying texture and color, making this soup a wholesome meal in every spoonful.
- 1 lb. skinless chicken breasts: The lean protein base that soaks up all the lovely flavors as it cooks.
- 1 medium onion (chopped): Adds a subtle sweetness and depth to the soup’s foundation.
- 1 jalapeno (seeded and finely chopped): For a gentle spicy warmth; swap with poblano pepper if you prefer milder heat.
- 3 cloves garlic (minced): Boosts the savory backbone with aromatic richness.
- 2 teaspoons ground cumin: Provides earthy, smoky notes essential in enchilada flavors.
- 1 teaspoon dried oregano: Brings a hint of herbal brightness to balance the spices.
- 15 ounces homemade green enchilada sauce: The star ingredient that gives the soup its signature tang and vibrant color.
- 4 cups reduced sodium chicken stock: Keeps the broth light yet flavorful and allows the other ingredients to shine.
- 15 ounces pinto or white beans (rinsed and drained): Adds creaminess, fiber, and heartiness to every bite.
- 1 cup corn (fresh or frozen): Sweetness and a pop of texture that complements the spicy and savory flavors.
- 2 tablespoons lime juice: Adds a fresh, zesty lift right before serving to brighten the whole dish.
- Salt and pepper (to taste): To perfectly season and balance the soup.
- Optional garnishes: Chopped cilantro, sour cream, or diced avocado for added creaminess and color contrast.
How to Make Crock Pot Green Enchilada Chicken Soup Recipe
Step 1: Season the Chicken
Start by seasoning the chicken breasts generously with salt and pepper. This simple step ensures the chicken has a flavorful foundation before it even touches the broth, making every shred packed with savory notes.
Step 2: Combine Ingredients in the Slow Cooker
Next, place the onion, jalapeno, garlic, cumin, oregano, green enchilada sauce, chicken stock, beans, and corn into your slow cooker. Give everything a good stir to evenly distribute the spices and liquids, setting the stage for those flavors to mingle beautifully.
Step 3: Add the Chicken and Cook
Nestle the seasoned chicken breasts into the sauce mixture, cover the slow cooker, and set it to cook. Opt for low heat for 5 to 6 hours or high heat for 3 to 4 hours, until the chicken reaches an internal temperature of 165 degrees and falls apart effortlessly. This slow cooking method lets the spices infuse deeply and keeps the meat tender and juicy.
Step 4: Shred the Chicken and Finish the Soup
Once cooked, carefully remove the chicken breasts and shred them using two forks. Stir the shredded chicken back into the slow cooker, add the lime juice, and taste to adjust salt and pepper. This final freshness brightens the soup, bringing all the flavors together in perfect harmony.
How to Serve Crock Pot Green Enchilada Chicken Soup Recipe
Garnishes
Enhance your soup experience by topping bowls with chopped cilantro, a dollop of sour cream, or diced avocado. These garnishes add a cool, creamy texture and a pop of green that complements the soup’s lively flavor profile beautifully.
Side Dishes
Pair this soup with warm, crusty bread or homemade tortilla chips for dipping. Light Mexican-style rice or a fresh salad with citrus dressing makes for a balanced meal that complements the hearty and smoky qualities of the soup perfectly.
Creative Ways to Present
Serve the soup in rustic bowls with a sprinkle of shredded cheese or crushed tortilla chips on top for an extra layer of texture. For a casual gathering, consider serving it in small mason jars or soup shots as an appetizer that will wow your guests with its vibrant taste and cozy vibe.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious Crock Pot Green Enchilada Chicken Soup Recipe, store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to deepen, making the next meal just as satisfying.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. When it’s time to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium heat or in the microwave, stirring occasionally to evenly warm through. Add a splash of chicken stock or water if it thickens too much during storage to bring back the perfect consistency.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and stay tender after slow cooking, which makes them a great substitute if you prefer a juicier texture.
Is there a vegetarian version of this soup?
Yes, you can skip the chicken and add extra beans, corn, and perhaps some diced zucchini or bell peppers. Use vegetable broth and your favorite green enchilada sauce for the base.
Can I make this recipe on the stovetop instead of a slow cooker?
Definitely! Simmer all ingredients except the chicken on medium heat, then poach the chicken breasts in the simmering soup until cooked through, about 20 minutes. Shred and return to the pot before adding lime juice.
What can I do if I don’t have homemade green enchilada sauce?
Store-bought green enchilada sauce works perfectly here. Just choose your favorite brand to keep that tangy and slightly spicy flavor that defines this soup.
How spicy is this soup?
The heat level is moderate, thanks to the jalapeno and green enchilada sauce. You can easily adjust the spiciness by reducing the jalapeno or substituting it with a milder pepper like poblano.
Final Thoughts
There’s something incredibly comforting about a bowl of this Crock Pot Green Enchilada Chicken Soup Recipe. It’s easy to prepare, packed with flavor, and perfect for those cozy days when you want nourishing food in the simplest way. I hope you give this recipe a try soon and find it becomes a cherished favorite in your own kitchen!
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Crock Pot Green Enchilada Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Total Time: 5 hours 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Crock Pot Green Enchilada Chicken Soup is a hearty and flavorful slow-cooked meal that combines tender shredded chicken with a zesty green enchilada sauce, beans, corn, and warming spices. Perfectly seasoned and easy to prepare, it’s ideal for a comforting weeknight dinner or meal prep.
Ingredients
Main Ingredients
- 1 lb. skinless chicken breasts, seasoned with salt and pepper
- 1 medium onion, chopped
- 1 jalapeno, seeded and finely chopped (substitute with poblano pepper if desired)
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 15 ounces green enchilada sauce (about 1 1/4 cups; homemade or store-bought)
- 4 cups reduced sodium chicken stock
- 15 ounces pinto or white beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 2 tablespoons lime juice
- Salt and pepper, to taste
Optional Garnishes
- Chopped cilantro
- Sour cream
- Diced avocado
Instructions
- Season Chicken: Start by seasoning the skinless chicken breasts with salt and pepper to enhance their flavor before cooking.
- Combine Soup Ingredients: In the slow cooker, add the chopped onion, finely chopped jalapeno, minced garlic, ground cumin, dried oregano, green enchilada sauce, reduced sodium chicken stock, rinsed and drained beans, and corn. Stir well to combine all the ingredients.
- Add Chicken to Slow Cooker: Place the seasoned chicken breasts into the mixture, making sure they are covered by the liquid. Cover the slow cooker with the lid.
- Slow Cook the Soup: Cook on low heat for 5 to 6 hours or on high heat for 3 to 4 hours. Cook until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks or your hands. Return the shredded chicken to the slow cooker.
- Add Lime Juice and Season: Stir the lime juice into the soup and adjust seasoning with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped cilantro, sour cream, or diced avocado as desired. Enjoy your comforting green enchilada chicken soup!
Notes
- For a milder flavor, substitute jalapeno with a poblano pepper.
- Use homemade green enchilada sauce for a fresher taste or store-bought for convenience.
- Ensure the chicken is fully cooked to an internal temperature of 165°F for food safety.
- Leftovers keep well in the refrigerator for up to 3 days and freeze beautifully for up to 3 months.
- Adjust the amount of lime juice according to your preferred level of tanginess.
