Description
A hearty and flavorful crock pot green enchilada chicken soup.
Ingredients
Scale
- 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