Introduction
Crockpot Green Enchilada Chicken Soup is a comforting, flavorful dish that brings together tender chicken, vibrant green enchilada sauce, and wholesome ingredients simmered slowly for maximum taste. It’s an easy, set-it-and-forget-it meal that’s perfect for busy days while still delivering a satisfying, homemade feel.
Origin
This soup is inspired by Mexican and Tex-Mex culinary traditions, particularly green (verde) enchilada sauces made from tomatillos, green chilies, and herbs. Over time, home cooks adapted these bold flavors into slow-cooker soups, blending convenience with traditional taste.
Cultural Significance
Green enchilada–based dishes are deeply rooted in Mexican cuisine, symbolizing warmth, family meals, and regional ingredients like tomatillos and peppers. The crockpot soup version reflects modern home cooking, where tradition meets practicality, allowing rich flavors to develop slowly and naturally.
Ingredients Quantity
- 1½ lb (680 g) boneless, skinless chicken breasts or thighs
- 2 cups green enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz / 425 g) white beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
Optional Additions
- Diced green chilies for extra heat
- Cream cheese or sour cream for a creamy version
- Chopped zucchini or bell peppers for added vegetables
- Avocado slices for serving
- Shredded Monterey Jack or cheddar cheese on top
Tips for Success
- Use chicken thighs for extra tenderness and richness
- Add dairy ingredients only near the end to prevent curdling
- Taste and adjust seasoning after shredding the chicken
- Low and slow cooking enhances depth of flavor
Instructions
- Place chicken breasts or thighs in the crockpot.
- Add green enchilada sauce, chicken broth, onion, garlic, cumin, oregano, salt, and pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- Remove chicken, shred it with two forks, and return it to the crockpot.
- Stir in beans, corn, cilantro, and lime juice.
- Cook an additional 20–30 minutes on low.
- Serve hot with desired toppings.
Description
This soup is hearty yet refreshing, with a bright green color and a balance of mild heat, tangy tomatillo flavor, and savory chicken. Each spoonful is comforting, aromatic, and layered with slow-cooked goodness.
Nutritional Information (approximate per serving)
- Calories: 300–350 kcal
- Protein: 28–32 g
- Carbohydrates: 20–25 g
- Fat: 8–10 g
- Fiber: 5–7 g
- Sodium: varies based on broth and sauce used
Conclusion
Crockpot Green Enchilada Chicken Soup is a delicious, nourishing meal that combines traditional flavors with modern convenience. It’s versatile, easy to prepare, and perfect for feeding family or guests with minimal effort.
Recommendation
Serve this soup with warm tortillas, crusty bread, or a simple side salad. It also stores well, making it ideal for meal prep or next-day leftovers.
Embracing Healthful Indulgence
This soup proves that comfort food can be both flavorful and balanced. With lean protein, vegetables, and vibrant herbs, it offers a wholesome way to enjoy bold enchilada flavors while still supporting a health-conscious lifestyle.