Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 2 cups chicken broth
Using green enchilada sauce plus broth as the base mirrors other slow cooker green enchilada soups, which build flavor from pre-made sauce and simple spices like cumin and chili powder.
Step-by-step instructions
Load the crock pot
Add the chicken breasts to the bottom of the slow cooker. Pour in the green enchilada sauce, black beans, corn, diced tomatoes with green chilies, chopped onion, minced garlic, cumin, chili powder, salt, pepper, and chicken broth.
Stir gently so the vegetables and seasonings are distributed around the chicken. This step, seen in many chicken enchilada soup recipes, ensures the spices flavor both the broth and the meat as it cooks.
Cook until tender
Cover the crock pot:
- Cook on LOW for 6–8 hours, or
- Cook on HIGH for 3–4 hours
The chicken is done when it’s completely cooked through and shreds easily with forks, matching the timing in similar slow‑cooker enchilada soups.
Shred and finish
Remove the chicken breasts to a plate or cutting board and shred them with two forks. Return the shredded chicken to the slow cooker and stir well to combine with the broth, beans, and vegetables.
Taste the soup and adjust seasoning with more salt, pepper, cumin, or chili powder as needed. If you like a thicker soup, you can let it cook uncovered for a short time or mash a few beans against the side of the crock with a spoon, a common trick used in hearty enchilada soups.