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**Crock Pot Green Enchilada Chicken Soup: A Flavorful Comfort in Every Spoonful** 🌿🍲
Looking for a warm, hearty, and easy-to-make dish that’s perfect for chilly nights or a family dinner? Look no further than **Crock Pot Green Enchilada Chicken Soup**! This soup is a crowd-pleaser, combining the rich flavors of green enchilada sauce, tender chicken, and a delightful blend of spices. Best of all, it’s made in a slow cooker, meaning you can set it and forget it while it cooks to perfection.
This simple yet flavorful soup is sure to become a staple in your recipe rotation. Whether you’re hosting a gathering, meal prepping for the week, or just craving a cozy bowl of comfort, **Crock Pot Green Enchilada Chicken Soup** delivers on taste and ease. Let’s dive into this incredibly satisfying recipe!
### **Why You’ll Love Crock Pot Green Enchilada Chicken Soup**
1. **Flavorful and Savory**: With the rich taste of **green enchilada sauce**, tender chicken, and a blend of seasonings, this soup offers a warm and comforting burst of flavors with every spoonful.
2. **Hands-Off Cooking**: The beauty of this recipe is that it’s made in a **Crock Pot**. Simply add all the ingredients, set the timer, and let your slow cooker work its magic. No need to spend time slaving over the stove!
3. **Perfect for Meal Prep**: This soup keeps well in the fridge for a few days, and it’s just as delicious the next day (if not better!). It’s the ideal make-ahead meal for busy weeks.
4. **Customizable**: You can easily adjust the recipe to your liking. Add more heat with extra green chilies or opt for a vegetarian version by omitting the chicken and adding extra beans and vegetables. The possibilities are endless!
5. **Healthy Comfort**: Packed with lean chicken, vegetables, and a hearty broth, this soup is a great option for those looking for something comforting but still healthy.
### **Ingredients for Crock Pot Green Enchilada Chicken Soup**
– 1 lb **boneless, skinless chicken breasts** (or thighs)
– 1 can (10 oz) **green enchilada sauce**
– 1 can (15 oz) **diced tomatoes** (drained)
– 1 can (4 oz) **green chilies**, diced
– 1 medium **onion**, diced
– 2 cloves **garlic**, minced
– 1 can (15 oz) **corn**, drained (optional for added texture)
– 1 can (15 oz) **black beans**, drained and rinsed
– 1 1/2 cups **chicken broth** (or vegetable broth for a lighter version)
– 1 teaspoon **ground cumin**
– 1 teaspoon **chili powder**
– 1/2 teaspoon **smoked paprika** (for depth of flavor)
– Salt and pepper to taste
– **Shredded cheese**, **sour cream**, **cilantro**, and **tortilla chips** for garnish (optional)
### **How to Make Crock Pot Green Enchilada Chicken Soup**
#### **Step 1: Prepare Your Ingredients**
Start by **dicing the onion** and **mincing the garlic**. If you haven’t done so already, **drain and rinse the beans** and **drain the corn**. This helps remove any excess salt or preservatives that might be lingering in the cans.
#### **Step 2: Add the Ingredients to the Crock Pot**
Place the **chicken breasts** at the bottom of your Crock Pot. Pour over the **green enchilada sauce**, **diced tomatoes**, **green chilies**, **onion**, **garlic**, **corn**, **black beans**, and **chicken broth**. Sprinkle the **cumin**, **chili powder**, **smoked paprika**, and a pinch of salt and pepper on top.
#### **Step 3: Let the Crock Pot Do Its Magic**
Cover and cook on **low for 6-7 hours** or **high for 3-4 hours**. The chicken will become tender and shred easily once cooked, and the flavors will meld together beautifully. No need to stir during the cooking process – just let the slow cooker work its magic!
#### **Step 4: Shred the Chicken**
Once the cooking time is up, use **two forks** to shred the chicken right in the Crock Pot. The chicken should fall apart easily, and you’ll get perfectly shredded pieces to mix throughout the soup.
**Step 5: Stir and Taste**
After shredding the chicken, give everything a good stir to combine the ingredients. Taste and adjust seasoning if needed, adding a little more salt, pepper, or chili powder depending on your preferences.
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