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Slow Cooker Green Enchilada Chicken Soup

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    Welcome back, foodies! Today, we’re diving into a tantalizing recipe that will transport your taste buds straight to the heart of Mexico: Slow Cooker Green Enchilada Chicken Soup. This dish combines the convenience of slow cooker cooking with the vibrant flavors of green enchiladas, resulting in a hearty and soul-warming soup that’s perfect for any occasion.

    Who is this Recipe For?

    Whether you’re a busy parent looking for a fuss-free dinner option, a cooking novice eager to impress your friends with minimal effort, or a seasoned chef seeking a comforting yet satisfying meal, this recipe is tailor-made for you. The beauty of Slow Cooker Green Enchilada Chicken Soup lies in its simplicity and versatility. With just a handful of ingredients and minimal prep work, you can whip up a batch of this delicious soup that will have everyone clamoring for seconds.

    Why it’s Great

    What sets this recipe apart is its rich and complex flavor profile, achieved with minimal effort. The combination of tender chicken, tangy green enchilada sauce, aromatic spices, and hearty vegetables creates a symphony of flavors that will tantalize your taste buds with every spoonful. Plus, the slow cooker does all the heavy lifting, allowing you to go about your day while dinner simmers away, filling your home with irresistible aromas.

    Recipe Ingredients

    • 1 pound boneless, skinless chicken breasts
    • 2 cups chicken broth
    • 1 can (10 ounces) green enchilada sauce
    • 1 can (15 ounces) diced tomatoes, undrained
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 cup frozen corn kernels
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • Salt and pepper, to taste
    • Optional toppings: shredded cheese, sour cream, diced avocado, cilantro, lime wedges

    Recipe Directions

    1. In a slow cooker, combine chicken broth, green enchilada sauce, diced tomatoes, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper.
    2. Add chicken breasts to the slow cooker, ensuring they are submerged in the liquid.
    3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
    4. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
    5. Return the shredded chicken to the slow cooker and stir to combine.
    6. Taste and adjust seasoning if necessary.
    7. Serve hot, garnished with your choice of toppings, such as shredded cheese, sour cream, diced avocado, cilantro, and lime wedges.
      Instructions:
    8. For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

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    Kitchen Equipment Needed

    • Slow cooker
    • Cutting board
    • Knife
    • Can opener
    • Measuring cups and spoons

    Storage Instructions

    If you have any leftovers (though that’s a big if with this crowd-pleaser!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply ladle the soup into a pot and warm over medium heat until heated through.

    Food Pairings

    For a complete Mexican-inspired feast, serve Slow Cooker Green Enchilada Chicken Soup with warm corn tortillas, homemade guacamole, and a refreshing pitcher of freshly squeezed limeade or a pitcher of margaritas for the adults.

    FAQ

    Can I use a different protein instead of chicken? Absolutely! Feel free to substitute shredded cooked pork, beef, or even tofu for the chicken to suit your dietary preferences or use up leftover protein you have on hand.

    Can I make this soup on the stovetop instead of using a slow cooker? Certainly! Simply combine all the ingredients in a large pot or Dutch oven and simmer over medium-low heat for about 30-40 minutes, or until the chicken is cooked through and tender.

    Conclusion

    There you have it, folks – a foolproof recipe for Slow Cooker Green Enchilada Chicken Soup that’s sure to become a staple in your culinary repertoire. So dust off that slow cooker, gather your ingredients, and get ready to embark on a flavor-filled fiesta that will delight your senses and satisfy your cravings. Don’t forget to share this recipe with your friends and family, and be sure to subscribe to our blog for more mouthwatering recipes and culinary inspiration. ¡Buen provecho!

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Leave a Comment

Slow Cooker Green Enchilada Chicken Soup

ADVERTISEMENT

Welcome back, foodies! Today, we’re diving into a tantalizing recipe that will transport your taste buds straight to the heart of Mexico: Slow Cooker Green Enchilada Chicken Soup. This dish combines the convenience of slow cooker cooking with the vibrant flavors of green enchiladas, resulting in a hearty and soul-warming soup that’s perfect for any occasion.

Who is this Recipe For?

Whether you’re a busy parent looking for a fuss-free dinner option, a cooking novice eager to impress your friends with minimal effort, or a seasoned chef seeking a comforting yet satisfying meal, this recipe is tailor-made for you. The beauty of Slow Cooker Green Enchilada Chicken Soup lies in its simplicity and versatility. With just a handful of ingredients and minimal prep work, you can whip up a batch of this delicious soup that will have everyone clamoring for seconds.

Why it’s Great

What sets this recipe apart is its rich and complex flavor profile, achieved with minimal effort. The combination of tender chicken, tangy green enchilada sauce, aromatic spices, and hearty vegetables creates a symphony of flavors that will tantalize your taste buds with every spoonful. Plus, the slow cooker does all the heavy lifting, allowing you to go about your day while dinner simmers away, filling your home with irresistible aromas.

Recipe Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 2 cups chicken broth
  • 1 can (10 ounces) green enchilada sauce
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • Optional toppings: shredded cheese, sour cream, diced avocado, cilantro, lime wedges

Recipe Directions

  1. In a slow cooker, combine chicken broth, green enchilada sauce, diced tomatoes, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper.
  2. Add chicken breasts to the slow cooker, ensuring they are submerged in the liquid.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  4. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
  5. Return the shredded chicken to the slow cooker and stir to combine.
  6. Taste and adjust seasoning if necessary.
  7. Serve hot, garnished with your choice of toppings, such as shredded cheese, sour cream, diced avocado, cilantro, and lime wedges.
    Instructions:
  8. For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

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Leave a Comment