Step-by-Step Instructions
Step 1: Prepare the Ingredients
Place the chicken breasts in the bottom of your Crock Pot. Add chopped onions, garlic, diced green chilies, corn, and black beans. This creates a hearty base for the soup.
Step 2: Add the Liquids and Seasonings
Pour in the chicken broth, cream of chicken soup, and salsa verde. Stir in cumin, chili powder, salt, and pepper. Ensure the chicken is mostly submerged in the mixture so it cooks evenly.
Step 3: Slow Cook
Cover the Crock Pot and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shredded. The slow cooking process allows all the flavors to meld beautifully.
Step 4: Shred the Chicken
Once the chicken is cooked, remove it from the pot and shred it with two forks. Return the shredded chicken to the soup and stir to combine. Taste and adjust seasoning if needed.
Step 5: Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes: shredded cheese, sour cream, fresh cilantro, crushed tortilla chips, and a squeeze of lime for extra zing.
Tips for the Perfect Green Enchilada Chicken Soup
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Use fresh or roasted green chilies for more depth of flavor.
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Adjust the spice by adding jalapeños or hot green enchilada sauce if you like heat.
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Make it creamy: For a richer soup, stir in ½ cup heavy cream or Mexican crema before serving.
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Meal prep friendly: This soup tastes even better the next day, as the flavors continue to meld.
Why This Recipe Works
This soup combines the classic flavors of green enchiladas in a comforting, cozy format. The Crock Pot ensures the chicken is tender and infused with the bold, tangy flavors of salsa verde and green chilies. Corn and beans add texture, while optional garnishes create a beautiful and flavorful finish. It’s a satisfying meal that’s both simple to make and impressively delicious.
