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### 👩🍳 **How to Make Crock Pot Green Enchilada Chicken Soup:**
#### 1. **Add ingredients to crock pot**
Place chicken breasts, enchilada sauce, green chilies, onion, garlic, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper in your slow cooker.
#### 2. **Cook low and slow**
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
#### 3. **Shred the chicken**
Remove chicken breasts from the crock pot and shred using two forks. Return shredded chicken to the crock pot and stir well.
#### 4. **Serve hot**
Ladle the soup into bowls and add your favorite toppings like shredded cheese, sour cream, cilantro, avocado, and tortilla chips for extra texture and flavor.
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### 🍴 **Serving Suggestions**
This soup pairs wonderfully with warm cornbread, a simple side salad, or crispy tortilla chips. It’s perfect for meal prep too—flavor improves even more after a day or two in the fridge!
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### 💬 **Final Thoughts**
If you love Mexican-inspired flavors and crave a comforting, easy-to-make meal, this **Crock Pot Green Enchilada Chicken Soup** is your new best friend. With simple ingredients, slow cooker convenience, and a flavor-packed punch, it’s sure to become a regular in your recipe lineup.
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Would you like me to help with a printable recipe card or some creative ways to customize this soup? Just say the word!
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