When you’re in the mood for something cozy, flavorful, and easy to prepare, this slow cooker green enchilada chicken soup is the perfect solution. It brings together classic Tex-Mex flavors in a nourishing and satisfying bowl. This is one of those recipes that requires minimal prep but delivers big on taste. With a blend of lean chicken, hearty black beans, sweet corn, and tangy green enchilada sauce, each spoonful offers a balance of spice, comfort, and richness.
Great for busy weeknights or weekend gatherings, this soup simmers slowly in your crock pot while you go about your day. As it cooks, the chicken becomes tender enough to shred with a fork, soaking up all the bold flavors of cumin, chili, and tomato. A final touch of melted cheese, a sprinkle of fresh cilantro, and a squeeze of lime juice bring everything together beautifully.
Not only is this recipe a crowd-pleaser, but it’s also customizable. You can spice it up with jalapeños, swap out beans, or use leftover rotisserie chicken to save time. However you make it, you’ll end up with a comforting bowl that’s warm, delicious, and made with minimal effort.
Ingredients
(Serves 6)
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 (14.5 oz) can diced tomatoes with green chilies
1 medium onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
2 cups chicken broth
1 cup shredded cheddar or Monterey Jack cheese
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
Place the chicken breasts at the bottom of your slow cooker. Pour the green enchilada sauce over them. Add the black beans, corn, diced tomatoes with green chilies, chopped onion, and garlic.
Sprinkle in the cumin, chili powder, salt, and pepper. Pour the chicken broth over everything.
Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is fully cooked and tender.
Once done, use two forks to shred the chicken directly in the pot. Stir everything together to combine.
Serve hot, garnished with shredded cheese, chopped cilantro, and a squeeze of lime juice.
Nutritional and Dietary Notes
This soup offers a balanced mix of lean protein from chicken, fiber from beans and vegetables, and healthy fats if you use a moderate amount of cheese. It’s a gluten-free dish as long as your enchilada sauce is certified gluten-free. The ingredients are wholesome and satisfying, making it a smart choice for anyone looking to enjoy a lighter yet flavorful meal. If you’re watching sodium, consider using low-sodium broth and rinsing the beans thoroughly. For a lower-fat version, skip the cheese or use a reduced-fat variety.
Sharing and Commenting is Caring
If this soup warmed your heart and filled your belly, share the love! Pass the recipe along to friends and family, and don’t forget to leave a comment with your twist on the ingredients. Your feedback helps others discover and enjoy this cozy comfort food too.