Why You’ll Love This Recipe
Crock Pot Green Enchilada Chicken Soup is the perfect comfort food. Its creamy, flavorful broth is packed with tender chicken, zesty green enchilada sauce, and a delightful blend of spices. Whether you’re looking for a meal to warm you up on a chilly day or a simple dish that practically cooks itself, this soup ticks all the boxes. It’s versatile, easy to prepare, and a hit with the whole family. Plus, the slow cooker does all the heavy lifting, making it ideal for busy weeknights or lazy weekends.
Ingredients
- Chicken: 1 ½ pounds boneless, skinless chicken breasts or thighs
- Green enchilada sauce: 2 cups (store-bought or homemade)
- Chicken broth: 4 cups
- Cream cheese: 8 oz, softened and cubed
- Diced green chilies: 1 can (4 oz)
- Corn kernels: 1 cup (fresh, canned, or frozen)
- Black beans: 1 can (15 oz), drained and rinsed
- Cumin: 1 teaspoon
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Salt and pepper: To taste
- Fresh cilantro: Chopped, for garnish
- Shredded cheese, sour cream, and tortilla strips: For topping (optional)
Directions
- Prepare the crock pot: Place the chicken breasts or thighs in the bottom of the slow cooker.
- Add liquids: Pour the green enchilada sauce and chicken broth over the chicken.
- Incorporate spices: Add cumin, garlic powder, onion powder, salt, and pepper. Stir gently to combine.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken from the crock pot, shred it with two forks, and return it to the pot.
- Add creamy elements: Stir in the cubed cream cheese until fully melted and incorporated. Add the diced green chilies, corn, and black beans. Let the soup cook for an additional 20-30 minutes on low to ensure everything is heated through.
- Serve: Ladle the soup into bowls and top with shredded cheese, sour cream, tortilla strips, and fresh cilantro as desired.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Prep time: 10 minutes
- Cook time: 6-8 hours on low or 3-4 hours on high
Variations
- Protein swap: Use shredded rotisserie chicken or leftover turkey to save time.
- Add vegetables: Incorporate diced bell peppers, zucchini, or spinach for added nutrition.
- Spice it up: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
- Low-carb option: Omit the black beans and corn, and substitute with riced cauliflower.
- Dairy-free version: Replace cream cheese with coconut milk or a non-dairy cream alternative.
Storage and Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. Allow the soup to cool completely before transferring it to freezer-safe containers or bags.
- Reheating: Reheat on the stove over medium heat or in the microwave in 1-minute increments, stirring occasionally. Add a splash of broth if the soup thickens during storage.
FAQs
1. Can I make this soup on the stovetop instead of a crock pot?
Yes! Simply cook the chicken in a large pot, shred it, and add the remaining ingredients. Simmer on low heat for about 30 minutes, stirring occasionally.
2. Can I use red enchilada sauce instead of green?
Absolutely! The flavor will be slightly different, but it will still taste delicious.
3. Is this soup gluten-free?
Most green enchilada sauces are gluten-free, but always check the label to ensure.
4. What can I serve with this soup?
Serve with a side of warm cornbread, tortilla chips, or a simple green salad for a complete meal.
5. How can I make it less spicy for kids?
Use mild green enchilada sauce and omit the diced green chilies. You can also reduce or skip optional spicy toppings.
Conclusion
Crock Pot Green Enchilada Chicken Soup is the ultimate crowd-pleaser that combines comfort, convenience, and incredible flavor. Whether you’re feeding a hungry family or meal-prepping for the week, this recipe delivers hearty satisfaction in every bowl. With its customizable ingredients and minimal effort, it’s destined to become a go-to favorite in your recipe collection. Try it today and savor the delicious ease of slow-cooked perfection!
People Also Ask
1. Is red or green enchilada sauce better for chicken enchiladas?
The choice between red and green enchilada sauce depends on your flavor preference. Green enchilada sauce, made with green chilies, tomatillos, and herbs, is tangy and slightly milder, making it a great pairing for chicken. Red enchilada sauce, typically made with red chilies and a richer, spicier base, offers a deeper flavor. Either can be used with chicken enchiladas, but green sauce tends to complement the lighter flavor of chicken better.
2. How to make chicken soup juicy?
To make chicken soup juicy:
- Use chicken thighs instead of breasts, as they are more flavorful and less likely to dry out.
- Cook on low heat for a longer time to keep the chicken tender.
- Shred the chicken gently and avoid overcooking it once it’s added back to the soup.
- Adding a splash of cream or butter at the end can also enhance the overall richness of the soup.
3. How do you thicken chicken soup in a crock pot?
Here are a few ways to thicken chicken soup in a crock pot:
- Cream cheese or heavy cream: Adding softened cream cheese or a bit of heavy cream can create a rich, creamy texture.
- Cornstarch slurry: Mix 1-2 tablespoons of cornstarch with water or broth, then stir it into the soup during the last 30 minutes of cooking.
- Puree ingredients: Blend a portion of the soup (like beans or vegetables) and stir it back into the pot.
- Add mashed potatoes: A small amount of mashed potatoes or potato flakes can thicken the soup without altering the flavor significantly.
4. How to make chicken soup without overcooking chicken?
To avoid overcooking chicken in soup:
- Use a meat thermometer: Cook until the internal temperature reaches 165°F (74°C), then remove the chicken to shred it.
- Cook on low heat: If using a slow cooker, opt for the low setting to maintain tenderness.
- Add chicken later: If your recipe allows, add raw or pre-cooked chicken during the last 1-2 hours of cooking instead of the beginning.
- Cut chicken into large pieces: Larger pieces cook more evenly and retain moisture better than small chunks.