Crock Pot Green Enchilada Chicken Soup – Page 2

Instructions

Step 1: Prepare the Chicken

Place the chicken breasts or thighs in the bottom of your crockpot. You can leave them whole to shred later or cut them into chunks for quicker cooking.

Step 2: Add the Other Ingredients

Add the green enchilada sauce, diced green chilies, corn, black beans, chicken broth, chopped onion, garlic powder, cumin, and chili powder (if using) into the crockpot with the chicken.
Season with salt and pepper to taste. Stir gently to combine the ingredients.

Step 3: Cook the Soup

Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender.

Step 4: Shred the Chicken

Once the chicken is cooked through, remove the chicken from the soup and shred it using two forks.
Return the shredded chicken back to the crockpot and stir to combine.

Step 5: Add Creaminess

For a creamier texture, stir in the heavy cream or sour cream. Allow the soup to cook for an additional 10-15 minutes on low to incorporate the creaminess.

Step 6: Finish and Serve

Just before serving, squeeze in the juice of one lime to brighten up the flavors.
Ladle the soup into bowls and garnish with fresh cilantro, shredded cheese, sour cream, or avocado if desired.

Tips for the Perfect Crock Pot Green Enchilada Chicken Soup

Use Chicken Thighs: For a more tender, juicy result, opt for boneless skinless chicken thighs instead of breasts.
Make It Spicy: Add more diced green chilies, jalapeños, or a dash of hot sauce for extra heat.
Add Toppings: Garnish with shredded cheese, avocado slices, sour cream, tortilla chips, or fresh cilantro for added flavor and texture.
Make It Lighter: Swap the heavy cream for a lighter version, such as Greek yogurt or a dairy-free alternative.
Freezing Tips: This soup freezes well! Let it cool completely, then store in an airtight container in the freezer for up to 3 months. Reheat gently on the stove.

Why This Recipe Works

Crock Pot Green Enchilada Chicken Soup is an incredibly easy and flavorful dish because of the slow cooking method. The longer the ingredients simmer together, the more the flavors meld into a rich and zesty base. The green enchilada sauce adds a tangy depth that enhances the chicken, while the beans and corn offer hearty texture and nutrition. By shredding the chicken and stirring in cream or sour cream, you create a comforting, velvety consistency that’s perfect for cozying up on a chilly day.

Pairing Suggestions

Tortilla Chips: Crunchy tortilla chips are perfect for dipping in this creamy, flavorful soup.
Cornbread: A warm slice of cornbread makes an excellent side to this dish, adding a slightly sweet contrast to the spicy soup.
Simple Salad: A fresh green salad with a tangy vinaigrette balances out the richness of the soup.

Conclusion

Crock Pot Green Enchilada Chicken Soup is a flavorful, comforting dish that will quickly become a family favorite. It’s a one-pot wonder that offers deep, satisfying flavors with minimal effort. Whether you’re serving it as a cozy meal for the family or preparing for meal prep for the week ahead, this soup is easy to make, customizable, and absolutely delicious.

So, get your crockpot ready, toss in the ingredients, and let it work its magic. In no time, you’ll be enjoying a bowl of rich, creamy soup that brings the warmth and zest of green enchiladas to your dinner table.

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