Description
A quick and easy soup combining tender chicken, green enchilada sauce, and fresh ingredients for a flavorful 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
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
Instructions
- Place chicken breasts, green enchilada sauce, black beans, corn, green chiles, onion, garlic, chicken broth, cumin, chili powder, salt, and black pepper in the crock pot.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove chicken and shred with two forks.
- Return shredded chicken to the crock pot.
- Stir in cilantro and lime juice.
- Serve hot with optional toppings like avocado, cheese, or sour cream.
Notes
- Use rotisserie chicken for a quicker version—just simmer for 30 minutes.
- Store leftovers in an airtight container for up to 3 days.
- Freeze for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican