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.
Servings: 6 servings
Calories: 200kcal
Equipment
- Slow Cooker
Ingredients
Main Ingredients
- 2 pounds Chicken Breast, boneless and skinless Ideally organic
- 3 cups Green Enchilada Sauce Homemade or high-quality store-bought
- 4 cups Chicken Broth Rich in flavor and low in sodium
- 2 cans (15 oz each) White Beans Drained and rinsed
- 1 cup Frozen Corn Adds a sweet crunch
- 1 can (4 oz) Green Chilies, chopped To spice things up
- ¼ cup Fresh Cilantro, finely chopped Plus extra for garnish
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 1 teaspoon Cumin, 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
Instructions
- Step 1: Place the chicken breasts at the bottom of the slow cooker.
- Step 2: Add the diced onions, minced garlic, and green chilies on top of the chicken.
- Step 3: Gently pour the green enchilada sauce and chicken broth over the layered ingredients.
- Step 4: Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 5: Once cooked, remove the chicken breasts, shred them, and return to the pot.
- Step 6: Stir in the white beans and corn, and continue cooking on high for an additional 30 minutes.
- Step 7: Adjust seasoning with salt and pepper, and serve hot garnished with fresh cilantro, avocado, sour cream, and cheddar cheese.
Notes
Serve with a side of warm tortillas or a light salad dressed with lime vinaigrette. A chilled glass of lime-infused sparkling water complements the zestiness of the soup.
Nutrition
Calories: 200kcal | Fat: 20g