It’s soup season! This flavorful concoction is a creamy and delish and a twist on classic enchiladas, made easy in the crockpot. With tender chicken, smoky green chiles, and the sweetness of fresh corn, it’s the perfect cozy meal for any occasion. Customize it with your favorite toppings and enjoy!
1 pound boneless, skinless chicken breasts or thighs
4 cups chicken broth
1 can green enchilada sauce
1 can diced green chiles
1 cup heavy cream
1 can black beans, drained and rinsed
1 cup fresh corn kernels (cut from the cob)
2 cups Monterrey Jack cheese
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Optional Toppings:
Crushed tortilla chips
Diced avocado
Sliced jalapeños
Sour cream
Season the chicken breasts with salt, pepper, smoked paprika, and cumin.
Heat olive oil in a skillet over medium heat. Sear the chicken breasts on both sides for about 2-3 minutes until lightly browned. (This step adds extra flavor but can be skipped for convenience.)
Place the chicken breasts in the bottom of your crockpot. Add the chicken stock, green enchilada sauce, diced green chiles, black beans, and fresh corn kernels. Sprinkle in cumin, coriander, and smoked paprika. Stir gently to combine.
Cover and cook on low heat for 6-7 hours, until the chicken is tender and shreds easily.
Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
Stir in the heavy cream and shredded cheese. Mix until the cheese is melted and the soup is creamy. Adjust seasoning with salt and pepper, if needed.
Ladle the soup into bowls. Garnish with fresh cilantro, crushed tortilla chips, diced avocado, or sour cream as desired. Serve with lime wedges for a bright citrusy kick.
