Description
This Crock Pot Green Enchilada Chicken Soup is a comforting, flavorful one-pot meal that’s both hearty and easy to make. Packed with tender shredded chicken, black beans, corn, and topped with creamy melted cheese, it’s a family favorite for cozy weeknight dinners. Just set it, forget it, and let your crock pot work its magic!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes (with green chiles if desired)
- 1 cup chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar or Monterey Jack)
Optional Toppings:
- Avocado slices
- Fresh cilantro
- Sour cream
- Lime wedges
- Tortilla chips
Instructions
- Place the chicken breasts at the bottom of the crock pot.
- Pour the green enchilada sauce, black beans, corn, diced tomatoes, chicken broth, diced onion, minced garlic, cumin, chili powder, salt, and pepper over the chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
- Stir in the shredded cheese until melted and well combined.
- Ladle the soup into bowls and top with avocado, cilantro, sour cream, lime wedges, and tortilla chips if desired. Enjoy!
Notes
- For added flavor, feel free to add diced jalapeños or hot sauce for a spicy kick.
- This soup is very freezer-friendly! Store any leftovers in an airtight container and freeze for up to 3 months.
- Vegetarian variation: Skip the chicken and substitute with extra beans or diced vegetables. Use vegetable broth instead of chicken broth.
- You can use chicken thighs instead of chicken breasts if preferred; they’ll add a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours (on low) or 3 hours (on high)
- Category: Soup
- Method: Slow Cooker / Crock Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 860 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 23 g
- Cholesterol: 55 mg