A warm and hearty slow-cooker soup packed with shredded chicken, black beans, corn, and a zesty green enchilada base—perfect for cozy nights. This simple recipe brings comfort and bold flavors to your table with minimal effort.
Why You’ll Love This Recipe
- Hands-Off Cooking: Let your crock pot do the work while you go about your day.
- Perfect for Meal Prep: Make a batch and enjoy leftovers throughout the week.
- Family-Friendly: A dish everyone at the table will love, with customizable toppings.
- Packed with Flavor: The green enchilada sauce, cumin, and chili powder provide a bold and zesty taste.
Ingredients
- 1 pound 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 chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups chicken broth
Directions
- Place the chicken breasts in the crock pot.
- Add the green enchilada sauce, black beans, corn, diced tomatoes with green chilies, onion, garlic, cumin, chili powder, and a pinch of salt and pepper.
- Pour in the chicken broth and stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crock pot. Stir well.
- Taste and adjust the seasoning with additional salt and pepper, if necessary. Serve hot with optional toppings like tortilla strips, avocado, shredded cheese, or a dollop of sour cream.
Servings and Timing
- Servings: 6 servings
- Prep Time: 10 minutes
- Cooking Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6-7 hours 10 minutes
Variations
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
- Creamy Twist: Stir in a cup of sour cream or cream cheese during the last 30 minutes of cooking.
- Vegetarian Option: Replace chicken with diced sweet potatoes or chickpeas and use vegetable broth.
- Cheesy Goodness: Top with shredded Monterey Jack or cheddar cheese before serving.
- Low-Carb Version: Skip the beans and corn, and add zucchini or cauliflower rice instead.
Storage/Reheating
- Storage:
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze in portions for up to 3 months.
- Reheating:
- Microwave in 1-minute intervals, stirring between each.
- Heat on the stovetop over medium-low until warmed through.
FAQs
Can I use frozen chicken?
Yes, frozen chicken can be used, but cooking time may need to be extended.
Can I substitute green enchilada sauce?
Red enchilada sauce works well for a slightly different flavor.
How do I make it dairy-free?
Simply skip any cheese or sour cream toppings and ensure your enchilada sauce is dairy-free.
What can I use instead of chicken breasts?
Chicken thighs are a great alternative, as they stay juicy and tender.
Can I use pre-cooked chicken?
Yes, add pre-cooked chicken during the last hour of cooking.
What toppings go best with this soup?
Tortilla strips, avocado slices, shredded cheese, fresh cilantro, and lime wedges are excellent choices.
Can I double the recipe?
Yes, as long as your crock pot is large enough to accommodate the ingredients.
How can I thicken the soup?
Mash some of the black beans or add a slurry of cornstarch and water.
Is this soup gluten-free?
Yes, all ingredients are naturally gluten-free, but check labels to ensure no cross-contamination.
Can I make it on the stovetop instead?
Yes, follow the same steps and simmer for 25-30 minutes, or until the chicken is cooked through.
Conclusion
Crock Pot Green Enchilada Chicken Soup is a hearty and flavorful dish that’s as easy to make as it is delicious. With tender chicken, zesty enchilada sauce, and plenty of customizable toppings, this soup is a crowd-pleaser for any occasion. Whether for meal prep or a cozy family dinner, this recipe is sure to become a staple in your rotation!
Print
Crock Pot Green Enchilada Chicken Soup
- Total Time: 7 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Slow-cooker soup with chicken, black beans, corn, and zesty green enchilada base—bold flavors and comfort made easy for cozy nights!
Ingredients
- 1 pound 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 chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups chicken broth
Instructions
- Place the chicken breasts in the crock pot.
- Add the green enchilada sauce, black beans, corn, diced tomatoes with green chilies, onion, garlic, cumin, chili powder, and a pinch of salt and pepper.
- Pour in the chicken broth and stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours , until the chicken is fully cooked and tender.
- Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crock pot. Stir well.
- Taste and adjust the seasoning with additional salt and pepper, if necessary. Serve hot with optional toppings like tortilla strips, avocado, shredded cheese, or a dollop of sour cream.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Keywords: crockpot chicken enchilada soup