This Crock Pot Green Enchilada Chicken Soup is a comforting, flavorful soup that takes all the zesty, savory goodness of green enchiladas and turns it into an easy, hearty meal. The chicken becomes tender and juicy as it slow cooks in a delicious green enchilada sauce, broth, and a mix of seasonings, making it perfect for cozy dinners, busy weeknights, or meal prep. It’s also customizable—add your favorite toppings like cheese, sour cream, and tortilla strips for the ultimate enchilada-inspired soup!

Ingredients:

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 can (10 oz) green enchilada sauce
  • 1 can (4 oz) diced green chilies
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) corn kernels, drained (optional)
  • 1 can (15 oz) black beans, drained and rinsed
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • Juice of 1 lime
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
  • Crispy tortilla strips or crushed tortilla chips for garnish (optional)
  • Sour cream and fresh cilantro for garnish (optional)

Instructions:

  1. Layer the ingredients: In the Crock Pot, add the chicken breasts (or thighs), green enchilada sauce, green chilies, onion, garlic, corn, black beans, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper.
  2. Slow cook: Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is fully cooked and tender.
  3. Shred the chicken: Once the chicken is cooked, remove it from the Crock Pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
  4. Add lime juice and cheese: Stir in the lime juice and shredded cheese until melted and incorporated into the soup.
  5. Taste and adjust: Taste the soup and adjust the seasoning, adding more salt, pepper, or lime juice if needed.
  6. Serve: Ladle the soup into bowls, and garnish with crispy tortilla strips or crushed tortilla chips, a dollop of sour cream, and fresh cilantro for an extra touch.

Nutrition (per serving, assuming 6 servings):

  • Calories: ~350-400
  • Protein: 30g
  • Carbohydrates: 25g
  • Fat: 15g
    • Saturated fat: 6g
  • Fiber: 6g
  • Sugar: 5g
  • Sodium: 800-1,000mg (depending on the enchilada sauce and broth used)

This Crock Pot Green Enchilada Chicken Soup is a crowd-pleaser that brings bold, tangy flavors with minimal effort.