Description
This creamy and zesty Crock Pot soup is packed with tender shredded chicken, green enchilada sauce, and a touch of spice—perfect for cozy nights. It’s a dump-and-go recipe that delivers serious flavor with minimal effort.
Ingredients
For the soup:
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1 ½ lbs boneless, skinless chicken breasts
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1 (15 oz) can green enchilada sauce
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1 (4 oz) can diced green chiles
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1 (15 oz) can corn, drained
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1 (15 oz) can black beans, drained and rinsed
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1 small onion, diced
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2 garlic cloves, minced
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1 tsp cumin
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½ tsp chili powder
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½ tsp salt (or to taste)
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3 cups chicken broth
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1 cup sour cream (or Greek yogurt)
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1 cup shredded Monterey Jack or cheddar cheese
Optional toppings:
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Chopped cilantro
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Sliced jalapeños
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Diced avocado
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Tortilla strips or crushed tortilla chips
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Lime wedges
Instructions
1️⃣ Add ingredients to slow cooker: Place chicken breasts into the Crock Pot. Add enchilada sauce, green chiles, corn, black beans, onion, garlic, cumin, chili powder, salt, and chicken broth.
2️⃣ Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
3️⃣ Shred the chicken: Remove the chicken and shred it with two forks. Return it to the Crock Pot.
4️⃣ Make it creamy: Stir in sour cream and shredded cheese until melted and the soup is creamy. Let it heat for another 5–10 minutes on low.
5️⃣ Serve: Ladle into bowls and top with your favorite toppings like tortilla strips, avocado, or fresh cilantro.
Notes
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Shortcut Tip: Use rotisserie chicken and reduce cook time—just combine all ingredients except the sour cream and cheese, heat for 1–2 hours, then stir in chicken and finish as usual.
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Spice Level: Use medium or hot enchilada sauce if you like more heat, or add jalapeños or a dash of hot sauce.
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Creaminess Options: Sour cream gives a rich tang, but Greek yogurt is a great protein-packed substitute. Cream cheese can also be used for extra creaminess.
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Cheese Choices: Monterey Jack melts smoothly and complements the green chile flavor, but cheddar or a Mexican blend also work well.
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Freeze-Friendly: This soup freezes well! Skip adding dairy before freezing. Reheat and stir in sour cream and cheese fresh.
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Low-Carb Option: Skip the corn and beans, and load up on extra chicken and broth for a keto-friendly version.
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Topping Tip: Lime juice brightens the soup beautifully—squeeze over just before serving for a flavor boost.
- Prep Time: 10 min
- Cook Time: 6 hrs