Crock Pot Green Enchilada Chicken Soup

Here’s a detailed recipe for Crock Pot Green Enchilada Chicken Soup that’s comforting, flavorful, and easy to make. I’ll break it down step by step so it’s clear and foolproof.

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Crock Pot Green Enchilada Chicken Soup

Ingredients (6–8 servings)

For the soup:

• 1.5 lbs (about 3–4) boneless, skinless chicken breasts

• 1 medium onion, diced

• 3–4 cloves garlic, minced

• 1 can (10 oz) diced green chilies

• 1 can (15 oz) corn, drained

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (10 oz) cream-style corn (optional for creaminess)

• 1 tsp cumin

• 1 tsp chili powder

• 1/2 tsp smoked paprika

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp black pepper

• 4 cups chicken broth

• 1 cup salsa verde (or green enchilada sauce for stronger flavor)

• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

• 1/2 cup sour cream (optional, for creamier soup)

For serving (optional toppings):

• Tortilla chips or strips

• Extra shredded cheese

• Chopped fresh cilantro

• Lime wedges

• Avocado slices

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Directions

1. Prepare the base

1. Spray the crock pot with non-stick cooking spray or lightly oil it.

2. Place the chicken breasts in the bottom.

3. Add diced onion, minced garlic, corn, black beans, diced green chilies, and cream-style corn (if using).

2. Season the soup

1. Sprinkle cumin, chili powder, smoked paprika, salt, and black pepper evenly over the ingredients in the crock pot.

2. Pour in the chicken broth and salsa verde (or green enchilada sauce).

3. Stir gently to combine, but the chicken can stay mostly on the bottom.

3. Cook the soup

1. Cover and cook:

   • Low: 6–7 hours

   • High: 3–4 hours

2. Check the chicken for doneness—it should be fully cooked and tender.

4. Shred the chicken

1. Remove the chicken from the crock pot and shred it with two forks.

2. Return the shredded chicken to the soup and stir to combine.

5. Add creaminess and cheese

1. Stir in shredded cheese until melted and smooth.

2. If desired, stir in sour cream for extra creaminess.

6. Taste and adjust

• Taste the soup and adjust seasoning with extra salt, pepper, or more chili powder if you like it spicier.

7. Serve

1. Ladle soup into bowls.

2. Add toppings like tortilla chips, extra cheese, chopped cilantro, avocado slices, or a squeeze of lime.

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Tips

• Make it thicker: Remove 1/2 cup of broth and mix 2 tbsp cornstarch with it; stir back into the soup and cook on high for 10–15 minutes until thickened.

• Freezing: This soup freezes well. Store in airtight containers for up to 3 months.

• Add heat: Add chopped jalapeños or a dash of cayenne if you want a spicier version.

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