Description
Warm up with this comforting Crock Pot Green Enchilada Chicken Soup. A delightful blend of tender chicken, zesty green enchilada sauce, and wholesome vegetables makes for a satisfying meal that’s perfect for weekdays or cozy gatherings. Just set your crock pot and let the flavors meld together effortlessly. Top with fresh cilantro, sour cream, and cheese for a delicious finish.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups green enchilada sauce
- 4 cups low-sodium chicken broth
- 1 can (15 oz) black beans, rinsed
- 1 cup corn (frozen or canned)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 1 cup shredded Mexican blend cheese
Instructions
- Place chicken breasts in the bottom of the crock pot; season lightly with salt and pepper.
- Pour green enchilada sauce and chicken broth over the chicken.
- Add black beans and corn; stir gently to combine while keeping the chicken intact.
- Cover the crock pot; set on low heat and cook for 6-8 hours until chicken is tender.
- Remove cooked chicken, shred it using two forks, then return it to the soup.
- Serve warm topped with fresh cilantro, sour cream, and shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups (350g)
- Calories: 450
- Sugar: 3g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 90mg