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Crock Pot Green Enchilada Chicken Soup

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Crock Pot Green Enchilada Chicken Soup

This Crock Pot Green Enchilada Chicken Soup is hearty, tangy, and bursting with bold Mexican flavors! Made with shredded chicken, beans, and veggies simmered in a flavorful green enchilada sauce, it’s the perfect comfort food. Top it with your favorite garnishes for a cozy, crowd-pleasing meal.

Prep Time: 15 minutes

Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8
Calories: 226 kcal

Ingredients

  • 1 lb. skinless chicken breasts, seasoned with salt and pepper
  • 1 medium onion, chopped
  • 1 jalapeño, seeded and finely chopped (substitute poblano pepper if desired)
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 15 ounces homemade green enchilada sauce (1 1/4 cups; or use store-bought)
  • 4 cups reduced-sodium chicken stock
  • 15 ounces pinto or white beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Optional garnishes: chopped cilantro, sour cream, diced avocado, sliced jalapeños, shredded cheese, or tortilla chips

Equipment

  • 6-quart Crock Pot

Instructions

  1. Prepare the Chicken
  • Season the chicken breasts with salt and pepper. Set aside.
  1. Assemble the Ingredients
  • In the Crock Pot, combine the onion, jalapeño, garlic, cumin, oregano, green enchilada sauce, chicken stock, beans, and corn. Stir until well mixed.
  1. Add the Chicken
  • Place the seasoned chicken breasts into the liquid mixture in the slow cooker. Cover with the lid.
  1. Cook the Soup
  • Cook on low heat for 5-6 hours or on high heat for 3-4 hours, until the chicken is fully cooked (internal temperature of 165°F) and easily shredded.
  1. Shred the Chicken
  • Remove the chicken from the Crock Pot, shred it using two forks, and return it to the soup.
  1. Finish the Soup
  • Stir in the lime juice, then season to taste with salt and pepper.
  1. Serve
  • Ladle the soup into bowls and garnish with your favorite toppings. Enjoy!
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Tips

  1. Homemade Green Enchilada Sauce:
  • Prep it a few days ahead for a fresher, more vibrant flavor.
  1. Chicken Thighs Option:
  • For a juicier soup, substitute chicken breasts with boneless, skinless chicken thighs.
  1. Texture Boost:
  • Add a handful of shredded cheese or crushed tortilla chips just before serving for extra richness.
  1. Storing and Freezing:
  • Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat on the stove or in the microwave.

FAQs

1. Can I make this soup on the stovetop instead of the Crock Pot?
Yes! Sauté the onion, jalapeño, and garlic in a large pot with a bit of oil. Add the remaining ingredients, bring to a boil, then reduce to a simmer. Cook until the chicken is tender, about 30-40 minutes.

2. Can I use rotisserie chicken?
Absolutely! Shred the rotisserie chicken and add it during the last 30 minutes of cooking to heat through.

3. Can I make this vegetarian?
Yes! Skip the chicken and use vegetable broth. You can add extra beans or tofu for protein.

4. What’s the best way to reheat frozen soup?
Thaw the soup in the refrigerator overnight, then reheat it on the stove over medium heat until warmed through.

5. Can I make this spicier?
For more heat, leave the seeds in the jalapeño, add a diced serrano pepper, or sprinkle in some cayenne pepper.

This Crock Pot Green Enchilada Chicken Soup is a must-try for busy weeknights or meal prepping! Its bold flavors and versatility make it a family favorite. 🌟

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