When the days get busy and you still want a delicious, comforting meal, this easy crock pot green enchilada chicken soup is exactly what you need. It’s packed with bold flavors and wholesome ingredients that come together effortlessly while you focus on your day.
Using a crock pot means you can set it and forget it, making dinner ready by the time you’re home. This green enchilada chicken soup is perfect for those hectic weeknights when you crave something warm, satisfying, and packed with a little kick.
Why You'll Love This Recipe
- Hands-off cooking: just add ingredients and let the crock pot do the work.
- Rich, tangy flavor from green enchilada sauce and fresh ingredients.
- Loaded with protein and veggies for a balanced meal.
- Customizable toppings to suit your taste preferences.
- Perfect for meal prep or feeding a crowd with minimal effort.
Ingredients
Gather these simple ingredients to make your crock pot green enchilada chicken soup come to life.
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups low sodium chicken broth
- 1 cup canned green enchilada sauce
- 1 (4-ounce) can diced green chilies
- 1 cup frozen corn kernels
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 medium avocado, diced (for garnish)
- 1 lime, cut into wedges (for serving)
- Optional: shredded cheese, sour cream, tortilla chips for topping
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 4 hours on high or 7 hours on low
- Total Time: 4 hours 15 minutes (high) / 7 hours 15 minutes (low)
- Servings: 6
- Calories (approx.): 280 per serving
How to Make How to Make Easy Crock Pot Green Enchilada Chicken Soup: A Must-Try for Busy Weeknights!
- Place the chicken breasts in the bottom of your crock pot, then add the diced onion, minced garlic, and canned green chilies.
- Pour in the chicken broth and green enchilada sauce, then sprinkle the cumin, oregano, chili powder, salt, and pepper over the top.
- Cover and cook on high for 4 hours or low for 7 hours, until the chicken is tender and shreds easily.
- Remove the chicken breasts and shred them with two forks, then return the shredded chicken to the crock pot.
- Add the frozen corn and chopped cilantro, stirring well to combine. Let it cook for an additional 15 minutes to warm through.
- Ladle the soup into bowls and garnish with diced avocado, fresh cilantro, and a squeeze of lime. Add shredded cheese, sour cream, or crushed tortilla chips if desired.
Tips for the Best Results
- Use fresh cilantro and lime juice for the brightest flavor and freshness.
- Shred the chicken directly in the crock pot to soak up more broth and seasonings.
- Adjust the spice level by adding more or less chili powder and green chilies.
- For a thicker soup, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking.
- Make sure to use low sodium broth to control the saltiness of the soup.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools, so add a splash of broth or water when reheating to reach your desired consistency.
You can also freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, stirring occasionally.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work great and will add a bit more richness and tenderness to the soup. Adjust cooking times if needed, as thighs can sometimes cook faster.
Is this soup spicy?
This green enchilada chicken soup has a mild to medium heat level. You can easily adjust the spice by adding more chili powder or green chilies, or omit them for a milder flavor.
Can I make this soup on the stovetop?
Absolutely. Combine all ingredients in a large pot, simmer gently for 30-40 minutes until the chicken is cooked through and flavors meld, then shred the chicken and add the corn and cilantro.
What are some good toppings for this soup?
Popular toppings include diced avocado, shredded cheese, sour cream, fresh cilantro, lime wedges, and crushed tortilla chips for added texture and flavor.