Description
Simmering comfort awaits with crock pot green enchilada chicken soup, a hearty Mexican-inspired dish packed with zesty flavors and tender chicken. Slow-cooked simplicity brings spicy warmth to your table, inviting you to savor each rich, satisfying spoonful.
Ingredients
Scale
Protein:
- 2 lbs chicken breasts
- 1 cup shredded chicken
Vegetables and Aromatics:
- 1 medium onion
- 2 cloves garlic
- 1 cup green chiles, diced
- 1 cup corn kernels
Liquid and Seasoning:
- 4 cups chicken broth
- 1 cup green enchilada sauce
- 1/2 cup heavy cream
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Toppings and Garnish:
- 1 cup shredded monterey jack cheese
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
Optional Thickeners:
- 2 tbsp cornstarch
- 1/4 cup water
Instructions
- Layer the diced onions and minced garlic at the bottom of the crock pot, creating an aromatic foundation for the soup.
- Nestle whole chicken breasts on top of the onion and garlic base, ensuring they are evenly distributed.
- Sprinkle cumin, chili powder, salt, and black pepper directly over the chicken to infuse deep, robust flavors.
- Pour chicken broth and green enchilada sauce around the chicken, creating a flavorful braising liquid.
- Add diced green chiles and corn kernels to introduce vibrant texture and southwestern character.
- Cover and slow cook on low heat for 6-7 hours, allowing chicken to become incredibly tender and absorb surrounding seasonings.
- Remove chicken breasts, shred them using two forks, and return the meat back into the soup.
- Whisk cornstarch with water to create a quick thickening slurry, stirring it into the soup to enhance consistency.
- Stir in heavy cream, creating a luxurious and silky final texture.
- Incorporate additional shredded chicken for extra protein and heartiness.
- Ladle soup into serving bowls and generously top with monterey jack cheese, allowing it to melt slightly.
- Garnish with fresh chopped cilantro and a dollop of sour cream for a bright, tangy finish.
Notes
- Boost flavor by browning onions and garlic in a skillet before adding to crock pot for deeper, more caramelized taste.
- Swap chicken breasts with thighs for richer, more tender meat that won’t dry out during long cooking times.
- Create a gluten-free version by using cornstarch carefully and confirming all sauce ingredients are certified gluten-free.
- Dial down heat for sensitive palates by reducing chili powder and using mild green enchilada sauce instead of spicy variants.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg