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CROCK POT GREEN ENCHILADA CHICKEN SOUP

This Crock Pot Green Enchilada Chicken Soup is a delicious and easy meal perfect for a busy day. Just toss the ingredients in your slow cooker and come home to a warm and flavorful soup. Customize the toppings to your liking!

Prep Time
15 mins
Cook Time
4 hrs
Servings: 8 people
Calories: 350 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 1 (28 ounce) can crushed
  • 1 (4 ounce) can diced green chilies
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained (or frozen corn)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 (10 ounce) can cream of chicken soup (or cream of mushroom for a richer flavor)
  • 1 (4 ounce) can green enchilada sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon oregano
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • salt and pepper to taste
  • Optional toppings: shredded cheese (Monterey Jack, cheddar, or a Mexican blend), sour cream, avocado, chopped cilantro, tortilla strips

Instructions

    Cup of Yum
  1. Combine ingredients: In a slow cooker, combine the chicken breasts (or thighs), crushed tomatoes, diced green chilies, black beans, corn, onion, garlic, chicken broth, cream of chicken soup (or mushroom), green enchilada sauce, cumin, chili powder, oregano, cayenne pepper (if using), salt, and pepper.
  2. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and shreds easily.
  3. Shred chicken: Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine.
  4. Serve: Serve hot, topped with your favorite toppings, such as shredded cheese, sour cream, avocado, chopped cilantro, and tortilla strips.

Notes

  • Chicken: You can use chicken breasts or thighs. Thighs will be more tender and flavorful.
  • Beans and Corn: You can use other types of beans, such as pinto beans or kidney beans, and you can use fresh or frozen corn instead of canned.
  • Spice Level: Adjust the amount of cayenne pepper to your desired level of heat.
  • Toppings: Get creative with your toppings! A dollop of Greek yogurt can substitute for sour cream.
  • Make-Ahead: This soup is perfect for making ahead of time. You can even freeze it for a quick and easy meal later.

Nutrition Information

Calories 350kcal (18%) Carbohydrates 30g (10%) Protein 25g (50%) Fat 12g (18%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 30g 10%
Protein 25g 50%
Fat 12g 18%

* Percent Daily Values are based on a 2,000 calorie diet.