You know those chilly evenings when all you crave is a warm bowl of comfort? That’s exactly what this crock pot green enchilada chicken soup delivers! It’s hearty, flavorful, and oh-so-satisfying. I love how the green enchilada sauce adds a zesty twist that makes this soup stand out from the crowd. Plus, it’s such a breeze to throw together—just toss everything in the crock pot and let it work its magic! This recipe holds a special place in my heart because it reminds me of cozy family dinners and the laughter shared around the table. Trust me, once you try it, you’ll be hooked on that delicious flavor and comforting warmth!
Ingredients List
- 2 cups shredded chicken
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup diced tomatoes with green chilies (14.5 oz)
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese for topping
- Chopped cilantro for garnish
How to Prepare Instructions
Step 1 – Prepare the Chicken
First things first, let’s get that chicken ready! Place your 2 cups of shredded chicken right at the bottom of your crock pot. I like to use rotisserie chicken because it’s already flavorful and super easy to shred. Just make sure it’s evenly spread out so it can soak up all those delicious flavors later on!
Step 2 – Add the Other Ingredients
Now it’s time to bring in the flavor party! Add the 1 can (10 oz) green enchilada sauce, 1 can (15 oz) black beans (drained and rinsed), 1 can (15 oz) corn (drained), and 1 cup diced tomatoes with green chilies (14.5 oz) right on top of the chicken. Pour in 1 cup of chicken broth, and sprinkle in 1 teaspoon of cumin, 1 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Don’t forget to season with salt and pepper to taste! Give everything a good stir to combine all those wonderful ingredients. Trust me, it’s going to smell amazing!
Step 3 – Cooking Time
Alright, now we let the crock pot do its thing! Cover it up and set it to cook on low for 6–7 hours or on high for 3–4 hours. Either way, you’re in for a treat! If you’re home while it cooks, the smell wafting through your kitchen will make it feel like a cozy hug.
Step 4 – Shred and Serve
Once that cooking time is up, it’s showtime! Carefully shred the chicken right in the soup using two forks or a handy pair of tongs. Stir it all together to get that chicken mixed in nicely with the soup. Now, for the finishing touch, you can top each serving with 1 cup of shredded cheese and a sprinkle of chopped cilantro for a fresh burst of flavor. Serve it up hot and enjoy the comforting warmth of this fantastic crock pot green enchilada chicken soup!
Why You’ll Love This Recipe
- Quick and Easy: With just a bit of prep, you can set it and forget it! The crock pot does all the hard work for you.
- Flavor-Packed: The combination of green enchilada sauce, spices, and chicken creates a rich, zesty flavor that’s simply irresistible.
- Healthy Comfort Food: Packed with protein from the chicken and fiber from the beans and corn, it’s a hearty meal that won’t weigh you down.
- Perfectly Customizable: You can easily adjust the spice level or add your favorite toppings, making it a versatile dish for everyone.
- Great for Meal Prep: This soup stores wonderfully and can be frozen for later, so you’ll always have a comforting meal on hand!
- Crowd-Pleaser: Whether it’s a family dinner or a cozy gathering with friends, this soup is sure to be a hit with all ages!
Tips for Success
Want to ensure your crock pot green enchilada chicken soup turns out perfectly every time? I’ve got you covered with a few pro tips!
- Adjusting Spice Levels: If you like a little kick, toss in some diced jalapeños or a splash of hot sauce before cooking. For a milder version, stick to the ingredients as is or use a mild enchilada sauce.
- Texture Tweaks: If you prefer a thicker soup, try mashing some of the black beans before adding them in. It gives a lovely creamy texture without needing extra ingredients!
- Storage: This soup is a fantastic make-ahead meal! Store it in an airtight container in the fridge for up to 4 days. Just reheat on the stove or in the microwave until warmed through.
- Freezing Tips: You can freeze the soup for up to 3 months. Just make sure to cool it completely before transferring it to freezer-safe bags. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently.
- Garnish Galore: Get creative with toppings! Besides cheese and cilantro, consider adding avocado slices, sour cream, or even crispy tortilla strips for an extra crunch.
With these tips, your soup will be a hit every time! Enjoy the deliciousness!
Nutritional Information
Here’s the estimated nutritional breakdown for each serving of my delicious crock pot green enchilada chicken soup. Keep in mind that these values can vary based on the specific ingredients you use, but this should give you a good idea of what to expect:
- Calories: 320
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 800mg
- Carbohydrates: 40g
- Fiber: 10g
- Sugar: 2g
- Protein: 20g
This soup is not just comforting but also packed with protein and fiber, making it a satisfying choice for any meal. Enjoy every wholesome bite!
FAQ Section
Got questions about my crock pot green enchilada chicken soup? Don’t worry, I’ve got the answers to some common queries that might pop up as you whip up this delightful dish!
Can I use different proteins?
Absolutely! While I love shredded chicken, you can easily swap it out for shredded turkey or even a plant-based option like jackfruit for a vegetarian take. Just make sure to adjust the cooking time accordingly!
How can I make this soup spicier?
If you’re craving some heat, try adding diced jalapeños, a splash of hot sauce, or even a sprinkle of cayenne pepper. It’ll give your soup that extra kick you’re looking for!
Can I make this soup in advance?
You bet! This soup actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave until it’s warmed through.
Is this soup gluten-free?
Yes! All the ingredients I use are naturally gluten-free, so you can enjoy this soup without any worries. Just double-check labels if you’re using packaged items to ensure they meet your dietary needs.
How should I store leftovers?
For leftovers, let the soup cool completely before transferring it to an airtight container. It’ll keep well in the fridge for about 4 days or in the freezer for up to 3 months. Just remember to thaw it overnight in the fridge before reheating!
Can I add more vegetables to the soup?
Definitely! Feel free to toss in some chopped bell peppers, zucchini, or even spinach for added nutrition. Just remember to adjust cooking times slightly if you’re adding larger or denser veggies!
With these tips, you’re all set to make the most of your crock pot green enchilada chicken soup. Enjoy the journey and the delicious flavors!
Equipment List
Before you dive into making this scrumptious crock pot green enchilada chicken soup, let’s make sure you have all the right tools on hand. Here’s what you’ll need:
- Crock Pot: This is the star of the show! Any size will do, but a 6-quart model is perfect for this recipe.
- Measuring Cups and Spoons: For precise ingredient measurements—trust me, it makes a difference!
- Cutting Board and Knife: Great for chopping up any fresh ingredients you might want to add in.
- Mixing Spoon: A sturdy spoon to stir everything together nicely. I love using a wooden spoon for this!
- Two Forks or Tongs: Essential for shredding that chicken right in the pot; you’ll want to have these handy!
- Bowl or Serving Ladle: For serving up that delicious soup once it’s done cooking. Bonus points if it’s a big, cozy bowl!
With these tools ready to go, you’ll be all set to whip up a delicious batch of soup that’ll warm your heart and soul. Happy cooking!
Storage & Reheating Instructions
Got some leftovers from your crock pot green enchilada chicken soup? Don’t let that deliciousness go to waste! Here’s how to store and reheat it so you can enjoy that comforting flavor again and again.
First off, let the soup cool down completely before storing it. This helps prevent condensation and keeps your soup from becoming watery. Once cooled, transfer it to an airtight container—glass or plastic will do just fine. You can keep it in the fridge for up to 4 days without losing any of that tasty goodness.
If you want to save it for a longer stretch, you can freeze the soup for up to 3 months. Just make sure to use freezer-safe bags or containers, and it’s a good idea to label them with the date so you know when it was made. When you’re ready to enjoy your soup again, thaw it overnight in the fridge for the best results.
As for reheating, you’ve got options! You can warm it up on the stovetop over medium heat, stirring occasionally until it’s heated through. If you’re in a hurry, the microwave works great too! Just pop it in a microwave-safe bowl, cover it loosely, and heat in 1-minute intervals, stirring in between, until it reaches your desired temperature.
Whichever method you choose, make sure to give it a good stir before serving to blend all those flavors again. And if you feel like it needs a little reviving, a splash of fresh chicken broth or a squeeze of lime can do wonders! Enjoy every last bite of that comforting soup!
Print
Crock Pot Green Enchilada Chicken Soup: 5 Comforting Flavors
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A hearty and flavorful crock pot green enchilada chicken soup.
Ingredients
- 2 cups shredded chicken
- 1 can green enchilada sauce (10 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 cup diced tomatoes with green chilies (14.5 oz)
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese for topping
- Chopped cilantro for garnish
Instructions
- Place chicken in the bottom of the crock pot.
- Add green enchilada sauce, black beans, corn, diced tomatoes, chicken broth, cumin, garlic powder, onion powder, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Shred the chicken in the soup and stir well before serving.
- Top with shredded cheese and cilantro before serving.
Notes
- This soup can be frozen for later use.
- Adjust spice levels by adding jalapeños if desired.
- Serve with tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg
Keywords: crock pot green enchilada chicken soup, green enchilada soup, chicken soup, crock pot soup
