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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Kitchen Equipment Needed
Slow cooker
Cutting board
Knife
Can opener
Measuring cups and spoons
Storage Instructions
If you have any leftovers (though that’s a big if with this crowd-pleaser!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply ladle the soup into a pot and warm over medium heat until heated through.

Food Pairings
For a complete Mexican-inspired feast, serve Slow Cooker Green Enchilada Chicken Soup with warm corn tortillas, homemade guacamole, and a refreshing pitcher of freshly squeezed limeade or a pitcher of margaritas for the adults.

FAQ
Can I use a different protein instead of chicken? Absolutely! Feel free to substitute shredded cooked pork, beef, or even tofu for the chicken to suit your dietary preferences or use up leftover protein you have on hand.

Can I make this soup on the stovetop instead of using a slow cooker? Certainly! Simply combine all the ingredients in a large pot or Dutch oven and simmer over medium-low heat for about 30-40 minutes, or until the chicken is cooked through and tender.

Conclusion
There you have it, folks – a foolproof recipe for Slow Cooker Green Enchilada Chicken Soup that’s sure to become a staple in your culinary repertoire. So dust off that slow cooker, gather your ingredients, and get ready to embark on a flavor-filled fiesta that will delight your senses and satisfy your cravings. Don’t forget to share this recipe with your friends and family, and be sure to subscribe to our blog for more mouthwatering recipes and culinary inspiration. ¡Buen provecho!