The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Crock Pot Green Enchilada Chicken Soup
Table of Contents
Crock Pot Green Enchilada Chicken Soup
Welcome to the ultimate comfort food recipe that will warm your soul and tantalize your taste buds – Crock Pot Green Enchilada Chicken Soup. This hearty and flavorful soup is a perfect blend of tender chicken, zesty green enchilada sauce, and a medley of spices, all slow-cooked to perfection. Whether you’re looking for an easy weeknight dinner or a crowd-pleasing dish for gatherings, this soup is sure to become a family favorite.
Imagine coming home to the inviting aroma of this Crock Pot Green Enchilada Chicken Soup simmering away, ready to be enjoyed with your favorite toppings. This recipe strikes the perfect balance between convenience and homemade goodness, making it a must-try for anyone who loves a delicious and fuss-free meal.
Let’s dive into why this Crock Pot Green Enchilada Chicken Soup is a standout dish that deserves a spot in your regular meal rotation:
• It’s incredibly easy to make, requiring just a handful of simple ingredients
• The slow cooker does all the work, infusing the soup with rich flavors while you go about your day
• The combination of green enchilada sauce, tender chicken, and savory spices creates a mouthwatering taste experience
• It’s versatile – serve it as a comforting meal on its own or pair it with your favorite sides for a complete feast
Ingredients
To make this delightful Crock Pot Green Enchilada Chicken Soup, you’ll need the following ingredients:
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups chicken broth
• 1 can (10 ounces) green enchilada sauce
• 1 can (15 ounces) diced tomatoes, undrained
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado, cilantro
Step-by-Step Instructions
1. In the crock pot, combine chicken broth, green enchilada sauce, diced tomatoes, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Stir well to mix the ingredients.
2. Add the chicken pieces to the crock pot, ensuring they are submerged in the liquid.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
4. Once the soup is ready, taste and adjust the seasoning if needed.
5. Serve the Crock Pot Green Enchilada Chicken Soup hot, garnished with your favorite toppings such as shredded cheese, sour cream, avocado slices, and fresh cilantro.
Serving Suggestions
This soup is delicious on its own, but you can elevate your dining experience by serving it with a side of warm tortillas, tortilla chips for dipping, or a crisp green salad. A squeeze of fresh lime juice over the soup adds a refreshing zing that complements the flavors beautifully.
Recipe Variations and Substitutions
Feel free to customize this Crock Pot Green Enchilada Chicken Soup to suit your preferences. Here are some ideas:
• For a spicier kick, add diced jalapeños or a pinch of cayenne pepper
• Swap the chicken for shredded cooked beef or pork for a different flavor profile
• Experiment with different types of beans such as pinto beans or kidney beans
• Include additional vegetables like bell peppers or zucchini for extra nutrients
Pro Tips for Success
• To save time, prep the ingredients the night before and refrigerate them in a container until ready to use
• For a richer soup, stir in a dollop of cream cheese or a splash of heavy cream before serving
• If you prefer a thicker consistency, blend a portion of the soup using an immersion blender before serving
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage
FAQ
Q: Can I make this soup vegetarian?
A: Yes, you can omit the chicken and use vegetable broth instead of chicken broth for a vegetarian version of this soup.
Q: Is this soup gluten-free?
A: As long as you ensure your ingredients are gluten-free, this soup can be made gluten-free.
Q: Can I cook this soup on the stovetop instead of a crock pot?
A: Absolutely! Simply simmer the ingredients in a large pot on the stove until the chicken is cooked through.
Q: How can I make this soup creamier?
A: Add a can of cream of chicken soup or coconut milk for a creamier texture.
Q: Can I add rice or quinoa to this soup?
A: Yes, you can add cooked rice or quinoa towards the end of the cooking time for added heartiness.
Conclusion
With its vibrant flavors, easy preparation, and comforting appeal, Crock Pot Green Enchilada Chicken Soup is a recipe that checks all the boxes for a satisfying meal. Whether you’re cooking for a crowd or simply craving a cozy dinner at home, this soup delivers on taste and convenience. Give it a try and experience the joy of a delicious homemade dish that will warm you from the inside out.
Crock Pot Green Enchilada Chicken Soup
Servings
6
Prep time
15 minutes
Cooking time
240 minutes
Calories
320 kcal
A hearty and flavorful soup featuring tender chicken, zesty green enchilada sauce, and savory spices, all slow-cooked to perfection. This comforting dish is easy to make and versatile, ideal for weeknight dinners or gatherings.
Cook Mode
Keep the screen of your device on
Ingredients
-
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
-
2 cups chicken broth
-
1 can (10 ounces) green enchilada sauce
-
1 can (15 ounces) diced tomatoes, undrained
-
1 can (15 ounces) black beans, drained and rinsed
-
1 cup frozen corn kernels
-
1 onion, diced
-
2 cloves garlic, minced
-
1 teaspoon ground cumin
-
1 teaspoon chili powder
-
Salt and pepper to taste
-
Optional toppings: shredded cheese, sour cream, avocado, cilantro
Directions
-
In the crock pot, combine chicken broth, green enchilada sauce, diced tomatoes, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Stir well to mix the ingredients.
-
Add the chicken pieces to the crock pot, ensuring they are submerged in the liquid.
-
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
-
Once the soup is ready, taste and adjust the seasoning if needed.
-
Serve the Crock Pot Green Enchilada Chicken Soup hot, garnished with your favorite toppings such as shredded cheese, sour cream, avocado slices, and fresh cilantro.
Nutrition Facts
Calories:
320
Fat:
6
Carbohydrates:
35
Protein:
30
Sodium:
800
Fiber:
8
Sugar:
6
