Crock Pot Green Enchilada Chicken Soup is a delicious and convenient way to enjoy the flavours of green enchiladas in a warm and comforting soup.
This slow cooker recipe allows you to simply toss the ingredients into your crock pot and let it simmer all day.
Resulting in tender chicken, a creamy and cheesy broth, and a burst of Southwestern flavours.
It's the perfect meal for busy weeknights, allowing you to come home to a hot and satisfying dinner.
This recipe is easily customizable, allowing you to adjust the spice level and add your favourite toppings for a personalized bowl of comfort.
Why You'll Love This Recipe:
- Effortless and Convenient: The slow cooker does all the work, making this recipe perfect for busy days.
- Flavorful and Comforting: The combination of green chiles, cheese, and spices creates a rich and satisfying flavour.
- Customizable: Adjust the spice level and add your favourite toppings to create your perfect bowl of soup.
- Family-Friendly: This soup is a hit with both kids and adults.
- Make-Ahead Friendly: You can prepare the ingredients ahead of time and simply toss them into the crock pot when you're ready to cook.
Ingredients:
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1 (28-ounce) can green enchilada sauce
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (4 ounces) can of diced green chiles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chilli powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces cream cheese, cubed
- 1 cup shredded Monterey Jack cheese (or a blend of your favourite cheeses)
- Optional Toppings: Sour cream, shredded cheese, avocado, cilantro, tortilla strips
Directions:
- Step 1: Combine Ingredients
In a 6-quart slow cooker, combine the chicken breasts (or thighs), green enchilada sauce, black beans, corn, diced green chiles, chopped onion, minced garlic, chilli powder, cumin, oregano, salt, and pepper.
- Step 2: Cook
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours or until the chicken is cooked through and easily shreds.
- Step 3: Shred Chicken
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Step 4: Add Cheese
Stir in the cubed cream cheese and shredded Monterey Jack cheese until melted and smooth.
- Step 5: Serve
Ladle the soup into bowls and top with your favourite toppings, such as sour cream, shredded cheese, avocado, cilantro, and tortilla strips.
Serving and Storage:
Serving:
Crock Pot Green Enchilada Chicken Soup is best served hot, garnished with your favourite toppings.
Storage:
- Refrigerating: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze this soup. Allow it to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips for Success:
- Use Quality Ingredients: Using high-quality ingredients, such as fresh chicken and good quality canned goods, will enhance the flavour of the soup.
- Don't Overcook: Cook the chicken until it is easily shredded but not dry.
- Adjust Spice Level: Adjust the amount of green chiles or add a pinch of cayenne pepper for a spicier soup.
- Stir Before Serving: Stir the soup well before serving to ensure the cheese is evenly distributed.
- Customize Toppings: Get creative with your toppings! Sour cream, avocado, cilantro, tortilla strips, and a dollop of Greek yoghurt are all delicious options.
Variations:
- Spicy Green Enchilada Soup: Add diced jalapeños or a few dashes of hot sauce to the soup for extra heat.
- Creamy Green Enchilada Soup: Add a cup of heavy cream or half-and-half to the soup for a richer and creamier texture.
- Vegetarian Green Enchilada Soup: Substitute the chicken with vegetable broth and add more beans or vegetables for a vegetarian version.
- Add Vegetables: Add other vegetables, such as bell peppers, zucchini, or corn, to the soup for added flavour and nutrition.
- Make it a Chili: Add a can of diced tomatoes and a packet of chilli seasoning for a green enchilada chilli.
FAQ:
Yes, you can use frozen chicken breasts or thighs. They may take slightly longer to cook.
Yes, you can adapt this recipe for the stovetop. Brown the chicken and onions in a large pot, then add the remaining ingredients and simmer until the chicken is cooked through.
The cream cheese adds a creamy texture and flavour, but you can omit it if you prefer.
Yes, you can use other cheeses, such as cheddar or pepper jack, instead of Monterey Jack.
If your soup is too thin, you can mix a tablespoon of cornstarch with a little cold water and stir it into the soup during the last 30 minutes of cooking.
Crock Pot Green Enchilada Chicken Soup is a delicious, easy, and comforting meal that's perfect for any occasion.
The slow cooker makes it incredibly convenient, and the flavorful combination of chicken, green chiles, cheese, and spices will leave you wanting more.
Enjoy the warmth, the satisfying flavours, and the ease of preparation of this family-friendly soup.
It's a perfect way to enjoy the taste of green enchiladas in a cosy and comforting soup form.
CROCK POT GREEN ENCHILADA CHICKEN SOUP
Ingredients
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1 (28 ounce) can crushed
- 1 (4 ounce) can diced green chilies
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained (or frozen corn)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 (10 ounce) can cream of chicken soup (or cream of mushroom for a richer flavor)
- 1 (4 ounce) can green enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Optional toppings: shredded cheese (Monterey Jack, cheddar, or a Mexican blend), sour cream, avocado, chopped cilantro, tortilla strips
Instructions
- Combine ingredients: In a slow cooker, combine the chicken breasts (or thighs), crushed tomatoes, diced green chilies, black beans, corn, onion, garlic, chicken broth, cream of chicken soup (or mushroom), green enchilada sauce, cumin, chili powder, oregano, cayenne pepper (if using), salt, and pepper.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and shreds easily.
- Shred chicken: Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Serve: Serve hot, topped with your favorite toppings, such as shredded cheese, sour cream, avocado, chopped cilantro, and tortilla strips.
Notes
- Chicken: You can use chicken breasts or thighs. Thighs will be more tender and flavorful.
- Beans and Corn: You can use other types of beans, such as pinto beans or kidney beans, and you can use fresh or frozen corn instead of canned.
- Spice Level: Adjust the amount of cayenne pepper to your desired level of heat.
- Toppings: Get creative with your toppings! A dollop of Greek yogurt can substitute for sour cream.
- Make-Ahead: This soup is perfect for making ahead of time. You can even freeze it for a quick and easy meal later.
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