Description
A simple and flavorful green enchilada chicken soup that’s packed with tender chicken, green chiles, and warm spices.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can green enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Add chicken, enchilada sauce, green chiles, black beans, corn, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper to a slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken and shred with two forks.
- Return shredded chicken to the slow cooker.
- Stir in cilantro and lime juice.
- Serve hot with optional toppings like avocado, sour cream, or tortilla strips.
Notes
- For extra spice, add a diced jalapeño.
- Use leftover rotisserie chicken for a quicker version.
- Freeze leftovers for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican