Slow Cooker Green Enchilada Chicken Soup
This Slow Cooker Green Enchilada Chicken Soup is a flavorful and comforting dish featuring tender chicken simmered in a zesty green enchilada sauce with vegetables and spices, perfect for an easy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can green enchilada sauce
- 4 cups low-sodium chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 1 tbsp olive oil
- Juice of 1 lime
- Optional toppings: sliced avocado, shredded cheese, sour cream, tortilla chips
Instructions
- Heat olive oil in a skillet over medium heat and sauté diced onion and garlic until softened, about 3 minutes.
- Transfer the sautéed onion and garlic to the slow cooker.
- Add chicken breasts, green enchilada sauce, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper to the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return shredded chicken to the slow cooker and stir in fresh cilantro and lime juice.
- Adjust seasoning if needed and serve hot with optional toppings like avocado, cheese, sour cream, or tortilla chips.
Notes
For added creaminess, stir in 1/2 cup of sour cream or Greek yogurt just before serving. Garnish with fresh cilantro and a squeeze of lime for extra brightness.