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Instructions
Step 1: Prepare Your Crock Pot
Place the chicken breasts in the bottom of your crock pot.
Step 2: Add the Soup Base
Pour the green enchilada sauce and chicken broth over the chicken. Add the black beans, corn, green chiles, garlic powder, onion powder, cumin, salt, and pepper. Stir gently to combine.
Step 3: Slow Cook
Set your crock pot to low and cook for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked.
Step 4: Shred the Chicken
Using two forks, shred the cooked chicken directly in the crock pot. Stir to mix the chicken evenly into the soup.
Step 5: Add Cream and Cheese
Stir in the heavy cream and shredded cheese. Let the soup cook on low for an additional 15-20 minutes until the cheese is melted and the soup is creamy.
Step 6: Serve and Enjoy
Ladle the soup into bowls and top with your favorite garnishes like tortilla strips, avocado, or a dollop of sour cream.
Tips for Success
- Spice Level: For a spicier kick, add a diced jalapeรฑo or a dash of cayenne pepper.
- Make It Lighter: Substitute heavy cream with plain Greek yogurt or coconut milk.
- Meal Prep Friendly: This soup tastes even better the next day, making it perfect for leftovers.
Why This Recipe Works
The combination of green enchilada sauce and chicken broth creates a robust, tangy base that pairs beautifully with tender shredded chicken. The addition of cream and cheese balances the spice with a velvety texture, while beans and corn add heartiness and color.
Conclusion
This Crock Pot Green Enchilada Chicken Soup is a one-pot wonder thatโs perfect for busy days or cozy nights. Itโs easy to make, full of flavor, and endlessly adaptable to suit your tastes. Make a big batch and watch it disappearโdonโt forget the toppings to make every bowl truly special!
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