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
Scale
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.
