Description
A rich and creamy soup with tender chicken, green chiles, and enchilada flavors, all made effortlessly in the slow cooker.
Ingredients
Scale
For the Crust:
- 1.5 lbs boneless, skinless chicken breasts
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- Fresh cilantro for garnish (optional)
Instructions
1. Prepare the Crust:
- Place chicken breasts in the bottom of a slow cooker.
- Add enchilada sauce, green chiles, black beans, corn, cream of chicken soup, chicken broth, cumin, garlic powder, onion powder, salt, and pepper. Stir gently to combine.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
- Stir in shredded cheese and sour cream until fully melted and combined.
- Serve hot, garnished with fresh cilantro if desired.
Notes
You can customize the seasonings to taste.