When the weather gets chilly, nothing warms the soul like a bowl of Slow Cooker Green Enchilada Chicken Soup. I remember one cozy evening last winter when my son, Jake, came home after a long day at school and declared this soup his new favorite. It's easy to see why: this comforting dish is packed with flavor and is perfect for those busy nights.
Table of Contents
Why You’ll Love It
- It’s a one-pot meal that saves on cleanup.
- You can customize it with your favorite toppings.
- It’s healthy and fits into many diets, including keto.
Pure Comfort
This soup is pure comfort in a bowl. With tender chicken, zesty green enchilada sauce, and a medley of veggies, each spoonful feels like a warm hug on a cold night.
What You Need
- 1 lb 1 lb boneless, skinless chicken breasts – You can substitute with chicken thighs for more flavor.
- 1 1 large yellow onion, diced – Shallots work well too.
- 2 cloves 2 cloves garlic, minced – Garlic powder can be used in a pinch.
- 1 can 1 can (10 oz) green enchilada sauce – Look for mild or spicy, depending on your taste.
- 1 can 1 can (15 oz) black beans, drained and rinsed – Pinto beans are a great alternative.
- 1 can 1 can (15 oz) corn, drained – Frozen corn can be used instead.
- 4 cups 4 cups chicken broth – Low-sodium broth is a healthier option.
- 1 tsp 1 tsp cumin – Coriander can be a tasty substitute.
- 1 tsp 1 tsp chili powder – Adjust the spice level to your preference.
- to taste Salt and pepper to taste – Use garlic salt for added flavor.
- to taste Fresh cilantro, for garnish – You can skip this if you’re not a fan.
Time to Cook
Prep: 15 minutes | Cook: 6 hours | Total: 6 hours 15 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prep the ingredients the night before.
Steps to Make It
- Start by placing the chicken breasts at the bottom of your slow cooker. This will help them cook evenly and soak up all the delicious flavors from the soup.
- Next, add the diced onion and minced garlic on top of the chicken. The aroma of the garlic will start to fill your kitchen, making it hard to wait for this soup to cook.
- Pour in the green enchilada sauce, black beans, corn, and chicken broth. Stir everything together gently to combine the ingredients, ensuring the chicken is covered with the liquid.
- Sprinkle in the cumin and chili powder, then season with salt and pepper. The spices will give the soup a warm, inviting flavor that you’ll love.
- Cover the slow cooker and set it to cook on low for about 6 hours. When it’s done, the chicken should be tender and easily shred with a fork.
- Once the cooking time is up, shred the chicken directly in the slow cooker using two forks. This will allow the chicken to absorb even more of that tasty broth.
- Give the soup a good stir to mix everything well. It should look vibrant and hearty, perfect for serving.
- Ladle the soup into bowls and garnish with fresh cilantro. The bright green cilantro will add a pop of color and freshness to each serving.
Make It Perfect
- For added creaminess, stir in some cream cheese or Greek yogurt before serving.
- Serve with tortilla chips for a crunchy texture.
- If you like it spicier, add some diced jalapeños or hot sauce.
Mix It Up
- Make it vegetarian by substituting chicken with extra beans or veggies.
- For a creamy version, add a cup of heavy cream towards the end of cooking.
Perfect Partners
- Serve with warm cornbread or crusty bread.
- Pair with a fresh avocado salad for a complete meal.
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FAQs
Can I make this soup ahead of time?
Absolutely! You can prepare the ingredients a day in advance and store them in the fridge.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this soup?
Yes, it freezes well! Just let it cool completely before transferring it to freezer-safe containers.
What can I use instead of chicken?
Try using tofu or chickpeas for a vegetarian option.
Is this soup spicy?
It has a mild spice from the green enchilada sauce, but you can adjust it to your liking.
Conclusion
This Slow Cooker Green Enchilada Chicken Soup is perfect for cozy nights with family. It’s not only delicious but also easy to prepare, making it a go-to recipe for busy weeknights. Give it a try, and I bet it will become a favorite in your home too!
Slow Cooker Green Enchilada Chicken Soup for Cozy Nights
Equipment
- slow cooker
- Fork
Ingredients
Main
- 1 lb boneless, skinless chicken breasts You can substitute with chicken thighs for more flavor
- 1 large yellow onion, diced Shallots work well too
- 2 cloves garlic, minced Garlic powder can be used in a pinch
- 1 can (10 oz) green enchilada sauce Look for mild or spicy, depending on your taste
- 1 can (15 oz) black beans, drained and rinsed Pinto beans are a great alternative
- 1 can (15 oz) corn, drained Frozen corn can be used instead
- 4 cups chicken broth Low-sodium broth is a healthier option
- 1 tsp cumin Coriander can be a tasty substitute
- 1 tsp chili powder Adjust the spice level to your preference
- to taste salt and pepper Use garlic salt for added flavor
- to taste fresh cilantro For garnish; you can skip if you’re not a fan
Instructions
- Place the chicken breasts at the bottom of your slow cooker.
- Add the diced onion and minced garlic on top of the chicken.
- Pour in the green enchilada sauce, black beans, corn, and chicken broth and stir gently to combine.
- Sprinkle cumin and chili powder, then season with salt and pepper.
- Cover and cook on low for about 6 hours.
- Shred the chicken directly in the slow cooker using two forks.
- Stir the soup well to mix everything.
- Ladle the soup into bowls and garnish with fresh cilantro.