Delicious Slow Cooker Green Enchilada Chicken Soup Recipe Now
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Author:souzanfood
Total Time:8 hours 15 minutes
Yield:6 servings 1x
Description
Savor a tasty slow cooker green enchilada chicken soup Perfect for busy days its simple to make and bursting with flavor in every bowl
Ingredients
Scale
2 lbs boneless, skinless chicken breasts
1 can (10 oz) green enchilada sauce
4 cups chicken broth
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen or canned)
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
1 cup heavy cream or Greek yogurt (optional)
Instructions
Prep Your Chicken: Start by placing those chicken breasts in the slow cooker. If they’re a bit frozen, no worries. Just give them some more time to cook through.
Mix in the Flavors: Add the diced onion, minced garlic, black beans, corn, and any optional ingredients you choose to spice things up.
Add the Saucy Goodness: Pour in the green enchilada sauce and the chicken broth. Use a wooden spoon to combine everything nicely, letting all those flavors mingle.
Season it Up: Sprinkle in the cumin, smoked paprika, salt, and pepper. This is the step where the magic happens. Don’t rush it; let it blend in with the other ingredients.
Slow Cook: Cover the slow cooker and set it on low for 6-8 hours, or high for 3-4 hours. The anticipation is real, but trust the process!
Shred & Cream: Once the chicken is cooked through and tender, pull it out and shred it with two forks. Return it to the pot, and if you’re feeling extra fancy, stir in the heavy cream or Greek yogurt for velvety goodness.
Serve & Garnish: Ladle yourself a warm bowl of this delicious creation. Top it off with cilantro, lime juice, cheese, or whatever toppings you fancy!
Notes
A cozy, soul-soothing soup packed with bold flavors from green enchilada sauce, tender chicken, and fresh toppings – perfect for busy weeknights or lazy weekends!
