Description

A hearty and flavorful slow cooker soup featuring tender chicken, green chiles, enchilada flavors, and a creamy finish. Perfect for a cozy meal with minimal prep.

Ingredients

Units Scale

1 1/2 pounds boneless skinless chicken breasts
1 (15 oz) can green enchilada sauce
1 (4 oz) can diced green chiles
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) can cream of chicken soup
1 cup sour cream
1/2 cup chopped onion
2 cloves garlic, minced
2 cups chicken broth
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded cheddar cheese (optional, for topping)
Chopped cilantro (optional, for garnish)

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Instructions

Place the chicken breasts in the bottom of the slow cooker.
Add green enchilada sauce, diced green chiles, corn, black beans, cream of chicken soup, sour cream, onion, garlic, chicken broth, cumin, chili powder, salt, and black pepper.
Stir gently to combine, making sure the chicken is mostly submerged in the liquid.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Remove the chicken, shred it using two forks, and return it to the slow cooker.
Stir to combine and let it cook for an additional 15-20 minutes to allow flavors to meld.
Serve hot, topped with shredded cheese and chopped cilantro if desired.

Notes

Use rotisserie chicken to reduce cooking time.
Add diced jalapeños for a spicier soup.
Serve with tortilla chips or warm tortillas.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 780mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 20g
Cholesterol: 75mg