Slow Cooker Green Enchilada Chicken Soup
This slow cooker green enchilada chicken soup is a comforting and flavorful dish, perfect for a hearty meal that delivers rich Mexican-inspired flavors with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) green enchilada sauce
- 1 can (15 oz) diced green chilies
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional toppings: shredded cheese, sour cream, sliced avocado, tortilla chips
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add green enchilada sauce, diced green chilies, chopped onion, minced garlic, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper on top.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir to combine.
- Add lime juice and chopped cilantro, stirring well.
- Serve hot with optional toppings like shredded cheese, sour cream, sliced avocado, and tortilla chips.
Notes
For extra creaminess, stir in 1/2 cup of sour cream or cream cheese just before serving.