Hey there, friend! So, let me tell you about this soup that’s become a bit of a staple in my house—Crock Pot Green Enchilada Chicken Soup. I stumbled upon this recipe during one of those chaotic weeks when everything seemed to be happening at once (you know the drill). The kids were bouncing off the walls, and I needed something easy but delicious. Enter this soup. It’s like a warm hug in a bowl, with just the right kick.
Why You’ll Love This
I make this when I need something that practically cooks itself (hello, busy weekdays!). My family goes crazy for it because it’s hearty and comforting but also has a zingy flavor from the green enchilada sauce. Plus, it’s got that slow-cooked vibe without tons of effort. Honestly, it’s my sneaky way to make sure everyone gets their veggies—hidden amidst all that deliciousness.
What You’ll Need
- Chicken Breasts: About 1 pound. I sometimes swap in thighs if I want extra flavor.
- Green Enchilada Sauce: Roughly 2 cups. My grandmother always insisted on homemade, but honestly, any store-bought version works fine.
- Chicken Broth: 4 cups. If you’re in a pinch, water with a bouillon cube can do the trick!
- Corn: 1 can or about 1.5 cups of frozen corn.
- Black Beans: 1 can, drained and rinsed. I’ve used kidney beans as a substitute in a bind.
- Garlic: 3 cloves, minced. More if you love garlic like I do!
- Onion: 1 medium, diced.
- Cumin: A teaspoon for that earthy touch.
- Salt and Pepper: To taste.
How to Make It
- Prep: Toss the chicken, enchilada sauce, broth, corn, beans, garlic, onion, and cumin into your crock pot. Give it a little stir. This is where I usually sneak a taste—shh!
- Slow Cook: Set it on low for about 6 hours or high for 3-4 hours. Don’t worry if it looks a bit weird at this stage—it always does!
- Shred the Chicken: Once the chicken is tender, take it out and shred it using two forks. It should fall apart easily. Pop it back in.
- Finish Up: Let it cook for another 30 minutes so the flavors can mingle.
Notes from My Kitchen
I once tried adding a bit of lime juice right at the end and, actually, it works better if you add it to individual bowls as you serve—it can overpower the pot otherwise!
Fun Variations
I’ve experimented with adding diced potatoes for more heft. Worked like a charm! But the time I tried quinoa? Not so much. It turned into a bit of a mushy mess.
What You’ll Probably Need
Well, a crock pot is kind of essential, but if you don’t have one, a large pot on the stove on the lowest heat might work—just keep an eye on it!
Saving for Later?
If you have leftovers (though honestly, in my house it never lasts more than a day!), pop them in an airtight container in the fridge. It’s one of those soups that I think tastes better the next day.
Serving Up Suggestions
I usually serve this with a dollop of sour cream and a sprinkle of cilantro—if you’re into that sort of thing. And definitely some tortilla chips on the side for a crunchy contrast.
Pro Tips
I once tried rushing the shredding step and regretted it because the pieces were too big and not as flavorful. Take your time here—it’s worth it!
Got Questions?
- Can I use red enchilada sauce? Sure! It’ll change the flavor a bit, but still delicious.
- What about adding cheese? Oh, definitely! Just add it at the end or while serving so it doesn’t get stringy.
- Is it spicy? Not really, but you can kick it up a notch with some jalapeños if you’re feeling daring!