Description
Cozy up with this rich and zesty Crock Pot Green Enchilada Chicken Soup. It’s a slow-cooked, flavor-packed comfort dish loaded with tender shredded chicken, green enchilada sauce, sweet corn, white beans, and melted cheddar cheese. A perfect choice for an easy dinner, weeknight family meal, or meal prep lunch. This easy recipe fits right in your rotation of healthy soup options, hearty food ideas, and simple dinner recipes. From quick weeknight dinners to warming cold-weather lunches, this Tex-Mex bowl will leave you coming back for seconds.
Ingredients
3 boneless skinless chicken breasts
2 cups green enchilada sauce
2 cups chicken broth
1 cup canned sweet corn, drained
1 can (10 oz) diced tomatoes with green chilies
1 can (15 oz) white beans, drained and rinsed
1 tablespoon taco seasoning
1 cup shredded cheddar cheese
1⁄4 cup fresh cilantro, chopped
Instructions
1. Place chicken breasts in the slow cooker.
2. Pour in enchilada sauce, chicken broth, corn, diced tomatoes, beans, and taco seasoning. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Remove chicken, shred with two forks, and return to the slow cooker.
5. Stir in shredded cheddar cheese until melted.
6. Serve hot, topped with cilantro and optional extras like tortilla chips or sour cream.
Notes
This soup gets even better the next day, making it great for leftovers.
For a creamier texture, stir in 4 oz of cream cheese in the last 15 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1⁄2 cups
- Calories: 340
- Sugar: 5g
- Sodium: 890mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 78mg
Keywords: crock pot chicken soup, enchilada soup, slow cooker recipes, Tex-Mex soup, chicken enchilada soup