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Slow Cooker Green Chicken Enchilada Soup

A comforting and creamy green chicken enchilada soup, perfect for chilly evenings and family gatherings, featuring tender chicken and zesty spices.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 410
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken Cooked chicken can be shredded with forks.
  • 1 can green enchilada sauce
  • 1 can diced green chilies
  • 2 cups chicken broth
  • 1 can black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
Toppings
  • avocado For garnish
  • cilantro For garnish
  • cheese For garnish
  • lime For garnish

Method
 

Preparation
  1. Start by shredding your cooked chicken if it’s not already prepped. This can be done easily with two forks.
  2. In your slow cooker, mix together the shredded chicken, green enchilada sauce, diced green chilies, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper.
Cooking
  1. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Final Touches
  1. When ready, check the seasoning and adjust salt and pepper as needed.
  2. Serve hot, topped with avocado, cilantro, cheese, and a squeeze of lime.

Notes

Consider adding diced bell peppers or chopped spinach for extra veggies. You can also use turkey for a lighter version, as long as it’s halal-compliant.