Quick & Creamy Crock Pot Green Enchilada Chicken Soup
This recipe delivers a hearty, flavorful, and incredibly easy-to-make meal with minimal effort.
Equipment
- 6-quart slow cooker
- Forks
Ingredients
Main Ingredients
- 1.5 - 2 lbs boneless, skinless chicken breasts 2 large
- 28 oz can green enchilada sauce good quality brand recommended
- 3 cups chicken broth low-sodium preferred
- 4 oz can diced green chiles undrained
- 1/2 medium onion finely chopped
- 2-3 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- Salt to taste
- Black pepper to taste
- 1 cup shredded Monterey Jack cheese or a Mexican blend
- 14.5 oz can diced tomatoes Optional: drained
- 1 cup corn Optional: fresh, frozen, or canned and drained
Instructions
Cooking Instructions
- Lightly grease your 6-quart slow cooker.
- Place chicken breasts in the bottom of the slow cooker.
- Pour in enchilada sauce, chicken broth, and undrained green chiles; then add onion, garlic, cumin, chili powder, oregano, salt, and pepper.
- Cover and cook on HIGH for 3 hours.
- Remove chicken, shred with two forks, and return to the soup.
- Stir in shredded Monterey Jack cheese until melted and creamy.
- Taste and adjust seasonings; add cayenne or hot sauce for more spice if desired.
Notes
This soup is perfect for a cozy weeknight dinner and can be easily customized with your favorite toppings like avocado, cilantro, or a dollop of sour cream. For a richer flavor, you can sauté the onions and garlic before adding them to the slow cooker, but it's not necessary for a delicious result. If you prefer a thicker soup, you can remove about a cup of the liquid and stir in a tablespoon of cornstarch mixed with a little water before returning it to the slow cooker and simmering until thickened.