Description
A flavorful and easy-to-make chicken soup with green enchilada sauce, perfect for a cozy meal.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 (10 oz) can green enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sour cream (optional)
- 1/2 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Place chicken breasts in the slow cooker.
- Add green enchilada sauce, black beans, corn, green chiles, onion, garlic, chicken broth, cumin, chili powder, salt, and black pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken and shred with two forks, then return to the slow cooker.
- Stir in sour cream if desired.
- Serve hot, topped with shredded cheese and fresh cilantro.
Notes
- Use rotisserie chicken for a quicker version.
- Adjust spice level by adding more chili powder or hot sauce.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican