Description

Crock Pot Green Enchilada Chicken Soup is packed with shredded chicken, veggies, beans and a tangy, flavorful green enchilada sauce! It’s so easy to make and it’s perfect with your favorite toppings!

Ingredients

Scale

1 lb. skinless chicken breasts, seasoned with salt and pepper
1 medium onion, chopped
1 jalapeno, seeded and finely chopped (or sub with poblano pepper)
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
15 ounces homemade green enchilada sauce (1 1/4 cups), or 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

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Instructions

1. Season the chicken breasts with salt and pepper and set aside.

2. Place the onion, jalapeno, garlic, cumin, oregano, green enchilada sauce, chicken stock, beans, and corn in the slow cooker and stir well.

3. Place the chicken in the liquid, then cover. Cook on low heat for 5-6 hours or high for 3-4 hours, until chicken is cooked through and shreds easily.

4. Remove the chicken from the slow cooker and shred with forks.

5. Stir the shredded chicken and lime juice back into the soup.

6. Season to taste with salt and pepper.

7. Ladle into bowls and top with desired garnishes like cilantro, sour cream, or diced avocado.

Notes

Prep the green enchilada sauce a few days in advance or use your favorite store-bought version.

You can substitute chicken breasts with boneless skinless chicken thighs for extra tenderness.

Great toppings include shredded cheese, sliced jalapeños, tortilla chips, or a squeeze of extra lime.

Refrigerate leftovers for 3–4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Soup
Method: Slow Cooker
Cuisine: Mexican-American

Nutrition

Serving Size: 1 serving
Calories: 226
Sugar: 3g
Sodium: 509mg
Fat: 5g
Saturated Fat: 1g
Carbohydrates: 20g
Fiber: 5g
Protein: 27g
Cholesterol: 54mg