Hearty Slow Cooker Green Enchilada Chicken Soup
This hearty slow cooker soup combines tender chicken, flavorful green enchilada sauce, and a medley of beans and corn for a comforting and easy meal. Perfect for a weeknight dinner, it's packed with flavor and customizable with your favorite toppings.
Equipment
- Slow cooker
- Forks
- Ladle
Ingredients
Main Ingredients
- 2 lbs Boneless, skinless chicken breasts or thighs
- 1 (10 oz) can Rotel diced tomatoes with green chiles
- 1 (15 oz) can Black beans, rinsed and drained
- 1 (15 oz) can Sweet corn, drained
- 1 (4 oz) can Diced green chiles, undrained
- 1 (28 oz) can Green enchilada sauce
- 4 cups Chicken broth
- 1 tsp Cumin
- ½ tsp Chili powder
- ¼ tsp Garlic powder
- Salt and freshly ground black pepper to taste
For Serving
- 1 cup Shredded Monterey Jack or Colby Jack cheese
- Chopped fresh cilantro Optional topping
- Diced avocado Optional topping
- Sour cream or Greek yogurt Optional topping
- Crushed tortilla chips Optional topping
- Lime wedges Optional topping
Instructions
Cooking Steps
- Place chicken breasts or thighs at the bottom of a slow cooker.
- Scatter the Rotel, black beans, corn, and diced green chiles over the chicken.
- Pour in enchilada sauce, chicken broth, cumin, chili powder, garlic powder, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Remove and shred chicken, then return it to the slow cooker.
- Stir in shredded cheese until melted and incorporated.
- Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with desired toppings.
Notes
For extra flavor, consider browning the chicken before adding it to the slow cooker. This soup can be easily adapted for a vegetarian option by omitting the chicken and using vegetable broth, adding extra beans and vegetables. Leftovers store well in the refrigerator for up to 3-4 days and can be frozen for longer storage.