Introduction
Warm up your evenings with this delightful Crock Pot Green Enchilada Chicken Soup. Picture a bowl filled with tender shredded chicken swimming in a zesty green enchilada sauce, vibrant tomatoes, hearty black beans, and sweet corn, topped off with gooey melted cheese. It’s the perfect quick-fix meal for busy weeknights or any time you crave a comforting dish that’s both healthy and full of flavor. Just toss everything into your crock pot and let it do the magic while you attend to your day!
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, for garnish
- Tortilla strips, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 6-7 hours
Total Time: 6 hours 15 minutes
Yield: 6 servings
Directions and Instructions
- Begin by placing the boneless, skinless chicken breasts at the bottom of your crock pot. This will serve as the hearty foundation of your soup.
- In a separate bowl, blend together the green enchilada sauce, diced tomatoes with green chilies, black beans, corn, diced onion, minced garlic, chicken broth, cumin, chili powder, salt, and black pepper until well mixed.
- Pour this colorful mixture over the chicken in the crock pot, ensuring the chicken is well coated.
- Cover the crock pot with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and easy to shred.
- Once cooked, carefully remove the chicken from the soup and use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the crock pot, letting it mingle with the flavorful broth.
- Stir in the shredded cheese, allowing it to melt and create a creamy, luscious texture throughout the soup.
- Serve the soup hot, garnished with fresh cilantro and crispy tortilla strips for a delightful crunch!
Notes or Tips
- For an extra kick, add diced jalapeños or a dash of hot sauce to the mixture before cooking.
- This soup can easily be adapted for meal prep; store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Feel free to substitute the chicken breasts with shredded rotisserie chicken for a quicker option!
Cooking Techniques
The magic of this recipe lies in the slow cooking process. Cooking on low heat allows all the flavors to meld beautifully while keeping the chicken incredibly tender and juicy. Shredding the chicken back into the soup after cooking ensures every bite is bursting with flavor. Using high-quality enchilada sauce can also enhance the dish significantly, providing that robust, tangy backbone that we all love!
FAQ
Can I use frozen chicken in this recipe?
Absolutely! You can use frozen chicken breasts; just ensure to cook on high for longer to ensure they’re cooked through.
How can I make this soup vegetarian?
Easy! Simply omit the chicken and replace the chicken broth with vegetable broth. You could add additional beans or vegetables to bulk it up!
What toppings can I use besides cilantro and tortilla strips?
You can also top your soup with diced avocado, sour cream, or even a sprinkle of lime juice for an added zest.
Conclusion
This Crock Pot Green Enchilada Chicken Soup is the ultimate cozy meal that brings warmth and joy to your dining table. With its vibrant flavors and comforting ingredients, it’s sure to become a favorite in your home. So gather your friends or family and enjoy a bowl of this deliciousness that just simmers to perfection while you go about your day! Happy cooking!