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The experience of returning home to a warm and comfortable supper that has been simmering away all day is a lovely one, especially when we are in the midst of the chaos that is our regular life. The green enchilada chicken soup that is cooked in a slow cooker is exactly what it sounds like: a wonderful and substantial soup that is created with basic ingredients but is filled with flavor. This dish, which was inspired by the cold nights of the Midwest and my passion for anything with a hint of Southwestern flare, strikes the ideal balance between the tangy zest of green enchiladas and the warm promise of chicken soup. On top of that, it is one of those dinners that you can “set it and forget it,” which makes it an absolute godsend for hectic weeknights.
The ideal complement to this soup is a side of warm, crusty bread or tortilla chips, which adds an additional layer of crunch to the dish. The rich and tangy tastes would be well complemented by a fresh garden salad with a light dressing, which would round off the dinner in a way that would make it completely balanced. If you want to add that extra special touch, don’t forget to garnish your dish with some sour cream, sliced avocado, or a sprinkling of fresh cilantro.
Servings for the Green Enchilada Chicken Soup Prepared in a Slow Cooker: 6
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Components or components
Boneless and skinless chicken breasts weighing one pound
Cans of green enchilada sauce, two (10 ounce) each
1. One can of chopped green chiles, four ounces
1. One can of black beans, fifteen ounces, drained and rinsed
2 cans of corn, 15 ounces each, drained
1 (eight ounces) cream cheese product, softened in a package
10 ounces of chicken broth
1 milligram of cumin
Garlic powder, one teaspoon
1 milligram of onion purée
To taste, season with salt and pepper
1 cup of lime juice
Garnish with fresh cilantro that has been chopped.
The directions
1. Put the chicken breasts, green enchilada sauce, chopped green chilies, black beans, corn, chicken stock, cumin, garlic powder, and onion powder into the slow cooker. 2. Add the chicken breasts to the slow cooker. Give it a vigorous swirl to ensure that everything is evenly distributed.
2. Cover the pot and simmer it on low for six to eight hours, or on high for three to four hours, until the chicken is completely cooked through and can be easily shredded with a toothpick.
Before serving, take the chicken breasts out of the slow cooker and shred them with two forks. This should be done around thirty minutes before.
4. Put the shredded chicken back into the slow cooker and toss in the cream cheese until it is evenly distributed. Turn the heat up to high and continue cooking for another half an hour, or until the cream cheese has fully melted and mixed into the mixture.
5. Stir in the lime juice about a minute before serving. Take a taste, and if necessary, adjust the spices by adding more salt and pepper.
The soup should be ladled into bowls, and fresh cilantro should be used as a garnish. Serve hot with the sides that you like the most.
Alterations and Suggestions
If you want to make this soup more appealing to your family, feel free to do so! You could use rotisserie chicken to save time on preparation, or you could add chopped tomatoes from a can for an additional burst of texture. You may add some jalapeños to the dish if you want things to be extra fiery. If you want to make this dish lower in carbohydrates, you may omit the beans and corn and replace them with additional green vegetables like spinach or zucchini. Additionally, if you do not consume dairy products, you may either use a dairy-free replacement to cream cheese or just leave it out altogether.
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