Introduction
Welcome to a cozy journey of flavors with this delightful Crock Pot Green Enchilada Chicken Soup! This dish is like a warm hug on a chilly night, easy to prepare, and bursting with zesty goodness. Just imagine tender pieces of chicken simmering in a savory broth, complemented by a medley of black beans, corn, and zesty green enchilada sauce. Perfect for busy weeknights or a comforting family meal, this hearty soup is sure to become a favorite!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Juice of 1 lime
- Fresh cilantro, for garnish
- Avocado, for garnish
- Sour cream, for serving
- Shredded cheese, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours 15 minutes
Yield: 6 servings
Directions and Instructions
- Begin by placing the chicken breasts at the bottom of your trusty crockpot, allowing them to soak up all the delicious flavors.
- Next, pour the green enchilada sauce over the chicken, followed by the black beans, corn, diced tomatoes, chicken broth, diced onion, minced garlic, cumin, chili powder, salt, and pepper.
- Gently stir to combine all the ingredients, ensuring the chicken is well-coated in the flavorful concoction.
- Cover the crockpot and let it work its magic! Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooked, carefully remove the chicken from the crockpot and shred it using two forks. The chicken should fall apart beautifully!
- Return the shredded chicken back into the soup, stirring it in to incorporate the flavors.
- Finish off with a squeeze of fresh lime juice, adjusting any seasonings to taste.
- Serve it up hot, garnished with fresh cilantro, diced avocado, a dollop of sour cream, and a sprinkle of shredded cheese for that extra creaminess.
Notes or Tips
If you’re short on time, you can opt for pre-cooked rotisserie chicken to make this even quicker. Just shred it and add it in at the end with the lime juice. Feel free to customize the toppings! Jalapeños, diced onions, or fresh lime wedges could add a nice touch.
Cooking Techniques
This recipe primarily uses the slow-cooking technique, which allows flavors to deeply develop and meld together. The low-and-slow approach ensures the chicken becomes tender, making shredding effortless. Don’t rush this process; it’s all about letting these ingredients shine with their natural flavors!
FAQ
Can I freeze this soup? Absolutely! This soup freezes well. Just make sure to store it in an airtight container, leaving some space for expansion.
How can I make it spicier? If you prefer a little heat, consider adding diced jalapeños or an extra pinch of chili powder to the mix.
Conclusion
This Crock Pot Green Enchilada Chicken Soup is a fantastic way to warm up and enjoy comforting flavors in a bowl. It’s easy, nourishing, and full of delightful textures and colors. Whether you’re feeding a crowd or just treating yourself, this dish is your ticket to comfort food bliss. So grab your ingredients and let the crockpot do the work while you enjoy the delightful aromas wafting through your kitchen!