Crock Pot Green Enchilada Chicken Soup

Crock Pot Green Enchilada Chicken Soup: A Flavorful Comfort in Every Spoonful

Looking for a warm, hearty, and easy-to-make dish that’s perfect for chilly nights or a family dinner? Look no further than Crock Pot Green Enchilada Chicken Soup! This soup is a crowd-pleaser, combining the rich flavors of green enchilada sauce, tender chicken, and a delightful blend of spices. Best of all, it’s made in a slow cooker, meaning you can set it and forget it while it cooks to perfection.

This simple yet flavorful soup is sure to become a staple in your recipe rotation. Whether you’re hosting a gathering, meal prepping for the week, or just craving a cozy bowl of comfort, Crock Pot Green Enchilada Chicken Soup delivers on taste and ease. Let’s dive into this incredibly satisfying recipe!

Why You’ll Love Crock Pot Green Enchilada Chicken Soup

Flavorful and Savory: With the rich taste of green enchilada sauce, tender chicken, and a blend of seasonings, this soup offers a warm and comforting burst of flavors with every spoonful.
Hands-Off Cooking: The beauty of this recipe is that it’s made in a Crock Pot. Simply add all the ingredients, set the timer, and let your slow cooker work its magic. No need to spend time slaving over the stove!
Perfect for Meal Prep: This soup keeps well in the fridge for a few days, and it’s just as delicious the next day (if not better!). It’s the ideal make-ahead meal for busy weeks.
Customizable: You can easily adjust the recipe to your liking. Add more heat with extra green chilies or opt for a vegetarian version by omitting the chicken and adding extra beans and vegetables. The possibilities are endless!
Healthy Comfort: Packed with lean chicken, vegetables, and a hearty broth, this soup is a great option for those looking for something comforting but still healthy.

Ingredients for Crock Pot Green Enchilada Chicken Soup

1 lb boneless, skinless chicken breasts (or thighs)
1 can (10 oz) green enchilada sauce
1 can (15 oz) diced tomatoes (drained)
1 can (4 oz) green chilies, diced
1 medium onion, diced
2 cloves garlic, minced
1 can (15 oz) corn, drained (optional for added texture)
1 can (15 oz) black beans, drained and rinsed
1 1/2 cups chicken broth (or vegetable broth for a lighter version)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika (for depth of flavor)
Salt and pepper to taste
Shredded cheese, sour cream, cilantro, and tortilla chips for garnish (optional)

How to Make Crock Pot Green Enchilada Chicken Soup

Step 1: Prepare Your Ingredients

Start by dicing the onion and mincing the garlic. If you haven’t done so already, drain and rinse the beans and drain the corn. This helps remove any excess salt or preservatives that might be lingering in the cans.

Step 2: Add the Ingredients to the Crock Pot

Place the chicken breasts at the bottom of your Crock Pot. Pour over the green enchilada sauce, diced tomatoes, green chilies, onion, garlic, corn, black beans, and chicken broth. Sprinkle the cumin, chili powder, smoked paprika, and a pinch of salt and pepper on top.

Step 3: Let the Crock Pot Do Its Magic

Cover and cook on low for 6-7 hours or high for 3-4 hours. The chicken will become tender and shred easily once cooked, and the flavors will meld together beautifully. No need to stir during the cooking process – just let the slow cooker work its magic!

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