Indulge in the sumptuousness of Crock Pot Green Enchilada Chicken Soup, a harmonious blend of flavors and textures that transforms a comforting classic into an elegant masterpiece. This dish stands out with its vibrant green enchilada sauce and the tender embrace of slow-cooked chicken, creating a symphony of aroma and taste that enchants the palate.
Why Make This Recipe
- Effortless Yet Elegant: Prepare a remarkable meal without spending hours in the kitchen.
- Minimal Ingredients: Embrace simplicity with a handful of quality ingredients for maximum flavor.
- Impressive Flavor: Delightfully complex, the combination of spices and fresh herbs elevates this dish beyond the ordinary.
Ingredients
Base
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 4 cups low-sodium chicken broth
- 1 can (15 oz.) white beans, rinsed and drained
Sauce
- 1 jar (16 oz.) green enchilada sauce
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Topping
- 1 cup shredded Monterey Jack cheese
- 1 avocado, diced
- Fresh cilantro, finely chopped
How to Make Crock Pot Green Enchilada Chicken Soup
- Prepare the Base: In a crock pot, combine the chicken cubes, chicken broth, and white beans. Stir gently to blend.
- Add the Sauce: Pour in the green enchilada sauce, followed by the corn, cumin, garlic powder, and onion powder. Mix until evenly distributed.
- Cook to Perfection: Cover the crock pot and set on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shredded.
- Shred the Chicken: Using two forks, shred the chicken directly in the pot. Stir to combine with the soup, allowing the flavors to meld beautifully.
- Final Touch: Just before serving, fold in the shredded Monterey Jack cheese, letting it melt into the warm soup for added creaminess.
How to Serve Crock Pot Green Enchilada Chicken Soup
For a sophisticated presentation, ladle the soup into elegant bowls and garnish with fresh avocado and a sprinkle of finely chopped cilantro. Serve alongside crisp tortilla chips or artisan bread for a delightful crunch.
How to Store Crock Pot Green Enchilada Chicken Soup
To preserve its exquisite flavor and texture, cool the soup completely before transferring it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. When reheating, do so gently on the stove to maintain its rich consistency, adding a splash of broth if necessary.
Tips to Make Crock Pot Green Enchilada Chicken Soup
- Select Quality Ingredients: Use a premium green enchilada sauce for deeper flavor.
- Optional Spice: Add a pinch of cayenne pepper for a subtle kick.
- Fresh Herbs: Incorporate fresh lime juice and zest for a burst of brightness.
- For Extra Creaminess: Stir in a dollop of sour cream or Greek yogurt before serving.
Variation
Experiment with this recipe by substituting the chicken with shredded pork or sautéed mushrooms for a vegetarian option. Top with crumbled queso fresco for an added touch of elegance.
FAQs
Can I use frozen chicken?
Yes, frozen chicken breasts can be used; just increase the cooking time by an hour.
How can I make this soup spicier?
Incorporate diced jalapeños or adjust the amount of green enchilada sauce to your taste.
Can I prepare this soup ahead of time?
Absolutely! Prepare the soup and refrigerate it overnight for the flavors to deepen. Reheat before serving.
Conclusion
Crock Pot Green Enchilada Chicken Soup is a delightful combination of simplicity and sophistication, making it a perfect choice for both casual dinners and elegant gatherings. With its rich flavors and inviting aromas, this dish beckons for exploration and creativity in your kitchen. Join the conversation and share your interpretations. How would you make this dish your own?
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Crock Pot Green Enchilada Chicken Soup
- Total Time: 255
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A vibrant and flavorful crock pot soup made with chicken, green enchilada sauce, and a blend of spices.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 4 cups low-sodium chicken broth
- 1 can (15 oz.) white beans, rinsed and drained
- 1 jar (16 oz.) green enchilada sauce
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded Monterey Jack cheese
- 1 avocado, diced
- Fresh cilantro, finely chopped
Instructions
- In a crock pot, combine the chicken cubes, chicken broth, and white beans. Stir gently to blend.
- Pour in the green enchilada sauce, followed by the corn, cumin, garlic powder, and onion powder. Mix until evenly distributed.
- Cover the crock pot and set on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shredded.
- Using two forks, shred the chicken directly in the pot. Stir to combine with the soup, allowing the flavors to meld beautifully.
- Just before serving, fold in the shredded Monterey Jack cheese, letting it melt into the warm soup for added creaminess.
Notes
For a spicy kick, add a pinch of cayenne pepper. Cool completely before storing; refrigerate for up to 3 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 240
- Category: Soup
- Method: Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg