Description
A vibrant and flavorful crock pot soup made with chicken, green enchilada sauce, and a blend of spices.
Ingredients
Scale
- 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