Crock Pot Green Enchilada Chicken Soup
Crock Pot Green Enchilada Chicken Soup is packed with shredded chicken, veggies, beans and a tangy, flavorful green enchilada sauce! It's so easy to make and it's perfect with your favorite toppings!
Servings: 8 servings
Calories: 226kcal
Equipment
Ingredients
- 1 lb. skinless chicken breasts seasoned with salt and pepper
- 1 medium onion chopped
- 1 jalapeno seeded and finely chopped; sub with poblano pepper if desired
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 15 ounces homemade green enchilada sauce 1 1/4 cups; sub with your favorite store bought brand
- 4 cups reduced sodium chicken stock
- 15 ounces pinto or white beans rinsed and drained
- 1 cups corn fresh or frozen
- 2 tablespoons lime juice
- salt and pepper to taste
- optional garnishes: chopped cilantro, sour cream or diced avocado as desired
Instructions
- Season the chicken breasts with salt and pepper and set aside.1 lb. skinless chicken breasts
- Place the onion, jalapeno, garlic, cumin, oregano, green enchilada sauce, chicken stock, beans and corn in the slow cooker and stir well.1 medium onion, 1 jalapeno, 3 cloves garlic, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 15 ounces homemade green enchilada sauce, 4 cups reduced sodium chicken stock, 15 ounces pinto or white beans, 1 cups corn
- Place the chicken in the liquid, then cover. Cook on low heat for 5-6 hours or high for 3-4 hours, or until a meat thermometer inserted into the chicken registers 165 degrees and it shreds easily.
- Remove the chicken from the slow cooker and shred. Stir the shredded chicken and lime juice into the soup and season to taste with salt and pepepr. Ladle into bowls and serve with optional garnishes as desired. Enjoy!2 tablespoons lime juice, salt and pepper, optional garnishes: chopped cilantro, sour cream or diced avocado
Notes
- Pro tip: Prep the homemade green enchilada sauce up to a few days in advance, or purchase your favorite store bought brand.
- Sub the chicken breasts with boneless skinless chicken thighs if desired.
- Top this soup with anything from sour cream, cheese, diced avocado, freshly chopped cilantro, sliced jalapenos or tortilla chips.
- Store green chicken enchilada soup in the refrigerator for 3-4 days or freeze for up to 3 months.
Nutrition
Calories: 226kcal | Carbohydrates: 20g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 54mg | Sodium: 509mg | Fiber: 5g | Sugar: 3g