Slow Cooker Green Enchilada Chicken Soup
This Slow Cooker Green Enchilada Chicken Soup is a flavorful, comforting dish combining tender chicken, zesty green enchilada sauce, and fresh ingredients, perfect for an easy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 (16 oz) jar green enchilada sauce
- 4 cups low-sodium chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 (15 oz) can black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded Monterey Jack cheese
- 1 cup chopped fresh spinach or cilantro
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- Optional toppings: sliced avocado, tortilla chips, lime wedges, sour cream
Instructions
- Place chicken breasts in the slow cooker.
- Pour green enchilada sauce and chicken broth over the chicken.
- Add diced onion, minced garlic, ground cumin, chili powder, salt, and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Remove the chicken and shred it using two forks, then return it to the slow cooker.
- Add corn kernels, black beans, and chopped spinach or cilantro; stir to combine.
- Cook for an additional 15-20 minutes on low until heated through.
- Serve hot, topped with shredded Monterey Jack cheese and optional toppings like avocado slices, tortilla chips, lime wedges, or sour cream.
Notes
For a creamier soup, stir in ½ cup of sour cream or Greek yogurt just before serving.
Find it online: https://justflowe.com/slow-cooker-green-enchilada-chicken-soup/