Description
Hearty crock pot green enchilada chicken soup delivers bold southwestern flavors with minimal prep time. Comfort meets convenience in this easy, one-pot meal that brings family together around a steaming bowl of deliciousness.
Ingredients
Scale
Main Protein:
- 1 lb (500g) boneless, skinless chicken breasts or thighs
Canned and Liquid Ingredients:
- 1 can (10 oz/283g) green enchilada sauce
- 1 can (4 oz/113g) diced green chilies
- 4 cups chicken broth
- 1 cup frozen corn (or canned, drained)
- 1 can (15 oz/425g) black beans, drained and rinsed
Seasonings and Cheese:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 4 oz (113g) cream cheese, softened
- 1 cup shredded cheddar or Monterey Jack cheese
Garnish:
- ¼ cup fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare the base by nestling chicken breasts into the crock pot, then generously coat with green enchilada sauce, fragrant green chilies, robust chicken broth, and a harmonious blend of cumin, chili powder, garlic powder, onion powder, and salt.
- Allow the mixture to simmer slowly, covered, on Low for 6-8 hours or High for 3-4 hours until the chicken becomes effortlessly tender and thoroughly cooked.
- Extract the chicken from the liquid and meticulously shred using two forks, then return the delicate meat back into the aromatic broth.
- Introduce softened cream cheese, stirring until it completely dissolves and integrates seamlessly into the soup’s texture, creating a luxurious consistency.
- Enhance the soup’s complexity by folding in sweet frozen corn, hearty black beans, and a generous handful of shredded cheese, allowing the ingredients to meld together for 10-15 minutes.
- Gently ladle the steaming soup into serving bowls, elevating the presentation with a sprinkle of fresh cilantro, accompanied by zesty lime wedges, crispy tortilla chips, or a dollop of cool sour cream for those seeking extra indulgence.
Notes
- Adjust cooking time based on chicken breast thickness to prevent dryness and ensure tender meat.
- Replace cream cheese with Greek yogurt or dairy-free alternatives for lighter or lactose-free version.
- Enhance protein content by adding extra black beans or swapping chicken with shredded turkey.
- Customize heat level by selecting mild or spicy green enchilada sauce and adjusting chili powder quantity.
- Prep Time: 10 minutes
- Cook Time: 68 hours (low) or 34 hours (high)
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 70mg