Crock Pot Green Enchilada Chicken Soup

Name: Crock Pot Green Enchilada Chicken Soup
Yield: 6-8
Cuisine: European
Ingredients: 2.5 lbs. of boneless skinless Chicken Breasts or thighs; 28 oz. can of Green Enchilada sauce; 24 oz. of Chicken broth; 1 Cup half and half or heavy whipping cream; 2 Cups Monterey jack cheese; 4 oz. cream cheese, cubed at room temp; 4 oz. Green Salsa (salsa verde); Salt and Pepper to taste

Ultimate Slow Cooker Green Enchilada Chicken Soup

Experience the warmth and richness of authentic Mexican flavors with our ultimate slow cooker Green Enchilada Chicken Soup. Perfect for cozy nights or a nutritious family meal, this soup combines the ease of slow cooking with the zest of green enchiladas, promising a delightful culinary journey right at your table.

Ingredients: A Fresh and Flavorful Assembly

Our recipe uses only the freshest ingredients to ensure a vibrant and nourishing meal:

Chicken Breast: 2 pounds, boneless and skinless, ideally organic
Green Enchilada Sauce: 3 cups, homemade or a high-quality store-bought brand
Chicken Broth: 4 cups, rich in flavor and low in sodium
White Beans: 2 cans (15 oz each), drained and rinsed
Frozen Corn: 1 cup, adds a sweet crunch
Green Chilies: 1 can (4 oz), chopped, to spice things up
Fresh Cilantro: ¼ cup, finely chopped, plus extra for garnish
Onion: 1 large, diced
Garlic: 3 cloves, minced
Cumin: 1 teaspoon, ground, for an earthy touch
Salt and Pepper: To taste
Sour Cream: For serving (optional)
Shredded Cheddar Cheese: For serving (optional)
Avocado: Sliced, for garnish

Preparation: Set It and Forget It

Initial Preparation

Prep the Chicken: Place the chicken breasts at the bottom of the slow cooker. This acts as a base for the flavors to infuse directly into the meat, ensuring every bite is as flavorful as possible.
Layer the Ingredients: Add the diced onions, minced garlic, and green chilies on top of the chicken. This sequence allows the onions and garlic to soften and release their flavors directly into the meat and broth.
Pour in Liquids: Gently pour the green enchilada sauce and chicken broth over the layered ingredients. The liquids should just about cover the contents, allowing for an even cook.

Cooking

Set the Slow Cooker: Cook on low for 6-8 hours or on high for 3-4 hours. The slow cooking process is crucial as it tenderizes the chicken and melds the flavors together harmoniously.

Final Touches

Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker, shred them with two forks, and return the shredded chicken to the pot.
Add Beans and Corn: Stir in the white beans and corn. Continue cooking on high for an additional 30 minutes to allow these ingredients to warm through and absorb the flavors.
Season and Serve: Adjust the seasoning with salt and pepper. Serve hot, garnished with fresh cilantro, slices of avocado, a dollop of sour cream, and a sprinkle of shredded cheddar cheese.

Nutritional Benefits

This Green Enchilada Chicken Soup is not only delicious but also packed with nutrients:

Protein-Rich: Chicken and beans make this soup a great source of protein, essential for muscle repair and growth.
Fiber-Filled: White beans and corn contribute a healthy dose of fiber, aiding in digestion and prolonged satiety.
Low Fat: Using lean chicken breast and minimal oil makes this a heart-healthy choice.

Serving Suggestions

Accompaniments: Serve with a side of warm tortillas or a light salad dressed with lime vinaigrette.
Beverage Pairing: A chilled glass of lime-infused sparkling water complements the zestiness of the soup.

Conclusion

Our Slow Cooker Green Enchilada Chicken Soup is the epitome of comfort food with a twist. It’s easy, delicious, and brings a piece of Mexican cuisine into your kitchen. Perfect for any day of the week, it’s a meal that will satisfy both the taste buds and the body’s needs.