In the whirlwind of our everyday lives, there’s something magical about coming home to a warm, comforting meal that’s been simmering away all day. This slow cooker green enchilada chicken soup is just that—a delightful, hearty soup made with simple ingredients but packed with flavor. Inspired by chilly Midwestern evenings and my love for anything with a touch of Southwestern flair, this recipe perfectly balances the tangy zest of green enchiladas with the comforting promise of chicken soup. Plus, it’s one of those ‘set it and forget it’ meals that make it a lifesaver for busy weeknights.
This soup pairs perfectly with a side of warm, crusty bread or tortilla chips for some extra crunch. A fresh garden salad with a light dressing would also complement the rich, tangy flavors beautifully, making it a well-rounded meal. Don’t forget to garnish with some sour cream, diced avocado, or a sprinkle of fresh cilantro for that extra special touch.
Slow Cooker Green Enchilada Chicken Soup
Servings: 6
Ingredients
1 lb boneless, skinless chicken breasts
2 (10 oz) cans green enchilada sauce
1 (4 oz) can diced green chilies
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (8 oz) package cream cheese, softened
1 cup chicken broth
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1 lime, juiced
Fresh cilantro, chopped (for garnish)
Directions:
