Introduction
Warm up your evenings with a delightful bowl of Crock Pot Green Enchilada Chicken Soup. This richly flavored soup is perfect for cozy nights when you crave something comforting yet simple to prepare. Let your slow cooker do all the heavy lifting as it melds delicious ingredients together, creating a symphony of flavors that will warm you from the inside out. With tender, shredded chicken swimming in a zesty green enchilada sauce, each spoonful is sure to be a family favorite!
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup chicken broth
- 1 cup diced onions
- 1 cup diced bell peppers
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Sour cream and shredded cheese for serving (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
Yield: 4-6 servings
Directions and Instructions
- Place the chicken breasts at the bottom of the crock pot, allowing them to be the hearty foundation of your soup.
- In a medium bowl, combine the green enchilada sauce, diced tomatoes, black beans, corn, chicken broth, diced onions, diced bell peppers, minced garlic, chili powder, cumin, and a sprinkle of salt and pepper. Mix well.
- Pour this vibrant mixture over the chicken in the crock pot, ensuring it covers the chicken completely to infuse it with flavor.
- Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, letting the ingredients blend beautifully together.
- Once cooked, take two forks and shred the chicken in the pot. Stir everything together to create a wonderful medley of textures.
- Taste the soup and adjust the seasoning if needed, adding more salt, pepper, or spices according to your palate.
- Serve hot, garnished with fresh cilantro, and if you like, add a dollop of sour cream and a sprinkle of shredded cheese for an extra layer of deliciousness!
Notes or Tips
- For added heat, consider throwing in some diced jalapeños or a pinch of cayenne pepper.
- This soup is very forgiving, so feel free to swap out the beans or vegetables based on what you have on hand!
- Leftovers can be refrigerated for up to 3 days, and the flavors only get better with time!
Cooking Techniques
This recipe utilizes the slow-cooking technique, allowing for low and slow cooking that ensures the chicken turns out tender and juicy. The combination of spices and liquids in the crock pot creates a wonderful environment for flavor development, making every bite a rich and delicious experience.
FAQ
- Can I use frozen chicken breasts? Yes, you can! Just be sure to extend the cooking time slightly if you’re using frozen chicken.
- Is this soup gluten-free? Yes, as long as your enchilada sauce is gluten-free, this recipe is safe for gluten-sensitive individuals.
- What can I serve with this soup? This soup pairs beautifully with cornbread, tortilla chips, or a fresh side salad.
Conclusion
There you have it—an easy and scrumptious Crock Pot Green Enchilada Chicken Soup that brings the warmth and comfort of home right to your table. Perfect for busy weekdays or leisurely weekends, this dish is sure to delight family and friends alike. So grab your ingredients, fire up that slow cooker, and prepare for a culinary hug that will nourish both body and soul!