Crockpot Green Enchilada Chicken Soup: A Hearty, Flavorful Meal with Minimal Effort

In the bottom of your crockpot, add the chicken breasts or thighs, green enchilada sauce, diced tomatoes with green chilies, black beans, corn, chicken broth, diced onion, minced garlic, ground cumin, chili powder, salt, and black pepper. Stir to combine everything evenly.
Cook the Soup:

Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. During the last 30 minutes of cooking, shred the chicken using two forks directly in the crockpot. Stir the shredded chicken back into the soup.
Add the Cream (Optional):

For a creamy version, stir in the heavy cream during the last 15-20 minutes of cooking. This adds a rich and smooth texture to the soup.
Serve:

Once the soup is done cooking, ladle it into bowls. Garnish with fresh cilantro, shredded cheese, a dollop of sour cream, and tortilla chips for added crunch.
Serving and Storage Tips: