If you’re looking for a dish that’s hearty, flavorful, and effortlessly comforting, let me introduce you to my Hearty Green Enchilada Chicken Soup made in a crock pot. This soul-warming soup has become a wintertime staple in our home, bringing back memories of chilly evenings spent gathered around the table, savoring its spicy, tangy goodness.
I first discovered this recipe during a cozy family gathering when we needed something easy yet satisfying, and the slow cooker worked its magic, filling the house with the irresistible aroma of green chilies and cumin. With tender chicken, creamy black beans, sweet corn, and a zesty enchilada kick, this soup is perfect for busy days or lazy weekends. Now, I’m excited to share it with you, so you can enjoy a taste of home-cooked comfort with minimal effort. Let’s set it and savor this cozy classic!
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 2 cups chicken broth
- Fresh cilantro, chopped (for garnish, optional)
- Shredded cheddar or Monterey Jack cheese, for topping (optional)
- Tortilla chips or crusty bread, for serving (optional)
Directions:
Prepare the Ingredients:
- Gather Your Bold Flavors with Ease: Start by assembling all your ingredients, letting their vibrant colors and spicy scents excite you. Chop the 1 onion into small pieces, and mince the 2 cloves of garlic. Drain and rinse the 1 can (15 oz) of black beans and 1 can (15 oz) of corn. Open the 1 can (10 oz) of green enchilada sauce and 1 can (14.5 oz) of diced tomatoes with green chilies, keeping them ready. Place the 1 pound of boneless, skinless chicken breasts whole in the crock pot—it’s one of the beauties of this recipe, no pre-cooking needed! I love how simple this prep is, perfect for a busy day.
Assemble in the Crock Pot:
- Layer the Goodness: Place the chicken breasts in the bottom of a 6-quart crock pot. Add the chopped onion, minced garlic, drained black beans, drained corn, diced tomatoes with green chilies, and green enchilada sauce. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and season with salt and pepper to taste. Pour in 2 cups of chicken broth, ensuring the ingredients are well-covered. I always take a moment to admire the colorful layers—it’s like a promise of a flavorful feast.
- Set and Forget: Cover the crock pot with the lid, set it to low, and cook for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork. The slow cooker does all the work, filling your home with the irresistible aroma of spices and chilies—it’s pure magic, just as I remember from those family dinners.
Finish and Serve:
- Shred the Chicken: Once cooked, remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the pot, stirring to mix it evenly with the vegetables, beans, and broth. Let it sit for 5-10 minutes on low to absorb the flavors. I love the way the chicken soaks up all that zesty goodness.
- Garnish and Enjoy: Ladle the soup into bowls, and garnish with chopped fresh cilantro and shredded cheddar or Monterey Jack cheese, if desired, for a burst of flavor and color. Serve warm with tortilla chips or crusty bread on the side for dipping. I always feel a rush of pride watching my family dig in, savoring the hearty, spicy warmth—it’s the perfect cozy night meal.
Tips for Success:
- Spice Level: Adjust the chili powder or add a pinch of cayenne if you prefer more heat, or reduce it for a milder flavor. I’ve tailored this to my family’s taste, and it’s always a hit.
- Vegetarian Twist: Swap the chicken for an extra can of black beans or chickpeas and use vegetable broth for a vegetarian version—it’s just as satisfying.
- Thickness Control: If you want a thicker soup, mash some of the beans or blend a cup of the soup before returning it to the pot. I’ve done this for a heartier texture on colder days.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove, adding a splash of broth if it thickens.
Why You’ll Love This Soup
This Hearty Green Enchilada Chicken Soup is a celebration of bold, comforting flavors—zesty green chilies, tender chicken, creamy beans, and sweet corn, all simmered in a rich, spiced broth. It’s the perfect dish for a cozy night in, requiring minimal effort thanks to the crock pot’s magic. I’ve shared this soup with friends and family on countless occasions, and its warm, satisfying taste always sparks memories of shared laughter and chilly evenings. Whether you’re new to slow cooking or a seasoned pro, this soup will become a cherished part of your recipe collection, just as it has in mine.
Enjoy the process of layering and the joy of sharing this hearty, flavorful soup with those you love. Happy cooking!
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