Description
A flavorful and healthy chicken soup made in a crock pot with green enchilada sauce.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 (15 oz) can green enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cups chicken broth
- 1/2 cup chopped cilantro
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Place chicken breasts in the crock pot.
- Add green enchilada sauce, black beans, corn, onion, garlic, cumin, chili powder, and chicken broth.
- Cook on low for 6 hours or high for 3 hours.
- Remove chicken and shred it with two forks.
- Return shredded chicken to the crock pot.
- Stir in cilantro and lime juice.
- Season with salt and pepper.
- Serve hot.
Notes
- Use mild or hot green enchilada sauce based on your preference.
- Top with avocado, sour cream, or shredded cheese if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican