𝗖𝗿𝗼𝗰𝗸 𝗣𝗼𝘁 𝗚𝗿𝗲𝗲𝗻 𝗘𝗻𝗰𝗵𝗶𝗹𝗮𝗱𝗮 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗦𝗼𝘂𝗽

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### **Instructions**

#### **Step 1: Prepare Your Crock Pot**
Place the chicken breasts in the bottom of your crock pot.

#### **Step 2: Add the Soup Base**
Pour the green enchilada sauce and chicken broth over the chicken. Add the black beans, corn, green chiles, garlic powder, onion powder, cumin, salt, and pepper. Stir gently to combine.

#### **Step 3: Slow Cook**
Set your crock pot to **low** and cook for 6-8 hours, or on **high** for 3-4 hours, until the chicken is tender and fully cooked.

#### **Step 4: Shred the Chicken**
Using two forks, shred the cooked chicken directly in the crock pot. Stir to mix the chicken evenly into the soup.

#### **Step 5: Add Cream and Cheese**
Stir in the heavy cream and shredded cheese. Let the soup cook on low for an additional 15-20 minutes until the cheese is melted and the soup is creamy.

#### **Step 6: Serve and Enjoy**
Ladle the soup into bowls and top with your favorite garnishes like tortilla strips, avocado, or a dollop of sour cream.

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### **Tips for Success**

– **Spice Level**: For a spicier kick, add a diced jalapeño or a dash of cayenne pepper.
– **Make It Lighter**: Substitute heavy cream with plain Greek yogurt or coconut milk.
– **Meal Prep Friendly**: This soup tastes even better the next day, making it perfect for leftovers.

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### **Why This Recipe Works**

The combination of green enchilada sauce and chicken broth creates a robust, tangy base that pairs beautifully with tender shredded chicken. The addition of cream and cheese balances the spice with a velvety texture, while beans and corn add heartiness and color.

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### **Conclusion**

This **Crock Pot Green Enchilada Chicken Soup** is a one-pot wonder that’s perfect for busy days or cozy nights. It’s easy to make, full of flavor, and endlessly adaptable to suit your tastes. Make a big batch and watch it disappear—don’t forget the toppings to make every bowl truly special!