Crock-Pot Green Enchilada Chicken Soup
Flavorful slow cooker green enchilada chicken soup with tender shredded chicken, zesty green chiles, and creamy broth. Perfect comfort food.
- Prep Time: 15 minutes
- Cook Time: 3 to 7 hours
- Total Time: 3 hours 15 minutes to 7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 (10 ounce) can green enchilada sauce
- 1 (4 ounce) can diced green chiles
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 ounce) can white beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or sour cream
- Fresh cilantro, chopped for garnish
- Avocado, diced for garnish
- Tortilla strips, crushed for garnish
- Shredded cheese for garnish
Instructions
- Place the chicken breasts in a single layer at the bottom of your 6-quart slow cooker.
- In a medium bowl, combine green enchilada sauce, diced green chiles, diced onion, minced garlic, white beans, corn, chicken broth, cumin, chili powder, salt, and pepper. Mix well.
- Pour the sauce mixture evenly over the chicken breasts, ensuring chicken is mostly submerged.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken shreds easily with a fork.
- Remove chicken from slow cooker and shred using two forks into bite-sized pieces.
- Return shredded chicken to slow cooker. Turn off heat or set to warm, then stir in heavy cream or sour cream until soup is creamy and well combined.
- Ladle soup into bowls and top with fresh cilantro, diced avocado, crushed tortilla strips, and shredded cheese.
Notes
- Use a 6-quart slow cooker for best results.
- Frozen chicken breasts can be used. Add 30 minutes to cooking time and ensure internal temperature reaches 165°F.
- For spicier soup, use hot green enchilada sauce or add fresh jalapeño slices.
- Soup thickens when refrigerated. Add extra chicken broth when reheating to reach desired consistency.
- Coconut cream can replace heavy cream for dairy-free version.
- Suggested garnish amounts per serving: 2 tablespoons cheese, 1/4 avocado diced, 2 tablespoons cilantro, small handful tortilla strips.
Nutrition
- Serving Size: 1 bowl (1/6 of recipe)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg