Are you ready to dive into a bowl of comfort that will warm your soul and tantalize your taste buds? Look no further than this Crockpot Green Chili Chicken Enchilada Soup! This mouthwatering Mexican-inspired dish combines tender chicken, zesty green chilies, and creamy goodness, all simmered to perfection in your trusty slow cooker. With just 10 minutes of prep time, you can set it and forget it, allowing the flavors to meld beautifully while you go about your day. Whether you're hosting a cozy gathering or simply craving a hearty meal, this recipe promises to deliver satisfaction in every spoonful. Get ready to impress your family and friends with a dish that’s as easy as it is delicious!
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) green chilies
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) corn, drained
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 cup shredded cheese
- 1/2 cup sour cream
Instructions
- Begin by preparing your ingredients. Rinse the boneless, skinless chicken breasts under cold water and pat them dry with paper towels. Cut them into bite-sized pieces for easier cooking and serving.
- In a large crockpot, combine the chopped chicken breasts, green chilies (including the liquid from the can), enchilada sauce, black beans (drained), corn (drained), and chicken broth.
- Add the cumin and garlic powder to the mixture in the crockpot. Stir everything together until the ingredients are well combined.
- Cover the crockpot with its lid and set it to cook on low for 6 hours. This slow cooking process will allow the flavors to meld and the chicken to become tender.
- After 6 hours, check the chicken for doneness. It should be cooked through and easily shredded with a fork. If it's not fully cooked, cover and continue cooking for an additional 30 minutes.
- Once the chicken is cooked, use two forks to shred the chicken directly in the crockpot. Stir the shredded chicken back into the soup to incorporate it evenly.
- Add the shredded cheese and sour cream to the soup. Stir until the cheese is melted and the sour cream is fully incorporated, creating a creamy texture.
- Serve the soup hot, garnished with additional cheese, chopped cilantro, or tortilla strips if desired. Enjoy your delicious Crockpot Green Chili Chicken Enchilada Soup!
Tips
- Prep Ahead: To save time on busy days, you can prepare your ingredients the night before. Chop the chicken and measure out your spices and canned goods, then store them in the refrigerator until you're ready to cook.
- Customize Your Spice Level: If you like it spicy, consider adding some diced jalapeños or a pinch of cayenne pepper to the mix. For a milder version, stick with the green chilies as they are.
- Use Rotisserie Chicken: For an even quicker option, you can substitute raw chicken with shredded rotisserie chicken. Just add it in during the last 30 minutes of cooking to heat through.
- Garnish for Extra Flavor: Don’t skip the garnishes! Top your soup with fresh cilantro, avocado slices, or crispy tortilla strips to add texture and a burst of flavor.
- Make It a Meal: Serve the soup with warm tortillas or cornbread on the side for a complete meal that will satisfy everyone at the table.
- Store Leftovers Wisely: This soup keeps well in the fridge for up to three days, and it also freezes beautifully. Portion out leftovers into airtight containers for easy meals later on.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 30g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 85mg
