slow cooker Green Enchilada Chicken Soup recipe for you to try:
Ingredients:
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) diced green chilies
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (15 ounces) green enchilada sauce
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 cup shredded cheddar or Monterey Jack cheese (for garnish)
- Fresh cilantro, chopped (for garnish)
- Sour cream (for garnish)
- Sliced avocado (for garnish)
- Tortilla chips (for garnish)
Instructions:
- Place the chicken breasts or thighs in the bottom of your slow cooker.
- Add the chopped onion, minced garlic, diced green chilies, diced tomatoes, black beans, and corn to the slow cooker.
- In a separate bowl, mix the green enchilada sauce, chicken broth, ground cumin, chili powder, and oregano.
- Pour the sauce mixture over the ingredients in the slow cooker.
- Season with salt and pepper to taste.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is tender and fully cooked.
- Once the chicken is cooked, use two forks to shred it directly in the slow cooker.
- Serve the soup hot, garnished with shredded cheese, chopped cilantro, sour cream, sliced avocado, and crushed tortilla chips.
- Enjoy your Green Enchilada Chicken Soup with all your favorite toppings!
This soup is easy to make in the slow cooker and is packed with flavor. The green enchilada sauce adds a unique twist to the traditional chicken soup, and the garnishes make it even more delicious. Enjoy!
