Ultimate Slow Cooker Green Enchilada Chicken Soup
Creamy, comforting, and packed with bright, tangy flavor, this soup blends tender shredded chicken with zesty green enchilada sauce, hearty beans, sweet corn, and fresh cilantro.
Servings: 6 servings
Equipment
- Slow Cooker
Ingredients
Main Ingredients
- 2 pounds Chicken Breast, boneless and skinless
- 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
- 1 can (4 oz) Green Chilies chopped
- 1/4 cup Fresh Cilantro finely chopped, plus extra for garnish
- 1 large Onion diced
- 3 cloves Garlic minced
- 1 teaspoon Cumin ground
- Salt and Pepper to taste
- Sour Cream for serving (optional)
- Shredded Cheddar Cheese for serving (optional)
- Avocado sliced, for garnish
Instructions
- Place the chicken breasts at the bottom of the slow cooker in an even layer so they cook uniformly.
- Add the diced onion, minced garlic, and green chilies on top of the chicken to infuse flavor as it cooks.
- Gently pour the green enchilada sauce and chicken broth over the layered ingredients, making sure the chicken is mostly submerged.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and shreds easily with a fork.
- Once cooked, remove the chicken breasts, shred them with two forks on a cutting board, then return the shredded chicken to the slow cooker.
- Stir in the white beans and corn, and continue cooking on high for an additional 30 minutes to heat through and let flavors meld.
- Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro, slices of avocado, a dollop of sour cream, and a sprinkle of shredded cheddar cheese if desired.
Notes
Store leftovers in an airtight container for up to 3-4 days. Cool to room temperature before refrigerating.