Easy Crock Pot Green Enchilada Chicken Soup
A comforting and flavor-packed soup made effortlessly in a slow cooker, perfect for busy weeknights and family gatherings.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 pound chicken breasts
- 2 cups chicken broth
- 1 can green enchilada sauce
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheese (optional, for garnish)
Instructions
- Prepare the chicken: Place the chicken breasts in the bottom of your slow cooker.
- Add the liquids: Pour in the chicken broth and green enchilada sauce over the chicken.
- Incorporate the vegetables: Add the corn, black beans, and diced tomatoes to the slow cooker.
- Season the mixture: Sprinkle cumin, garlic powder, and onion powder over everything in the pot.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and shreds easily.
- Shred and stir: Once cooked, shred the chicken directly in the slow cooker using two forks, and stir everything together.
- Serve: If desired, top with shredded cheese before serving to add extra creaminess.
Notes
Choose quality chicken for the best flavor and texture. Monitor cooking time to avoid overcooking.