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Welcome back, foodies! Today, we’re diving into a tantalizing recipe that will transport your taste buds straight to the heart of Mexico: Slow Cooker Green Enchilada Chicken Soup. This dish combines the convenience of slow cooker cooking with the vibrant flavors of green enchiladas, resulting in a hearty and soul-warming soup that’s perfect for any occasion.
Who is this Recipe For?
Whether you’re a busy parent looking for a fuss-free dinner option, a cooking novice eager to impress your friends with minimal effort, or a seasoned chef seeking a comforting yet satisfying meal, this recipe is tailor-made for you. The beauty of Slow Cooker Green Enchilada Chicken Soup lies in its simplicity and versatility. With just a handful of ingredients and minimal prep work, you can whip up a batch of this delicious soup that will have everyone clamoring for seconds.
Why it’s Great
What sets this recipe apart is its rich and complex flavor profile, achieved with minimal effort. The combination of tender chicken, tangy green enchilada sauce, aromatic spices, and hearty vegetables creates a symphony of flavors that will tantalize your taste buds with every spoonful. Plus, the slow cooker does all the heavy lifting, allowing you to go about your day while dinner simmers away, filling your home with irresistible aromas.
Recipe Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 can (10 ounces) green enchilada sauce
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, cilantro, lime wedges
Recipe Directions
- In a slow cooker, combine chicken broth, green enchilada sauce, diced tomatoes, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper.
- Add chicken breasts to the slow cooker, ensuring they are submerged in the liquid.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir to combine.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with your choice of toppings, such as shredded cheese, sour cream, diced avocado, cilantro, and lime wedges.
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