This Crock Pot Green Enchilada Chicken Soup is a creamy, flavorful, and comforting dish that’s perfect for any time of the year. Packed with tender chicken, green enchilada sauce, and a rich, creamy broth, this slow-cooker soup is easy to make and incredibly satisfying. Whether you’re looking for a weeknight dinner or a meal to feed a crowd, this soup delivers on taste and convenience.
Why You’ll Love This Recipe
- Effortless Cooking – The slow cooker does all the work for you. Just dump the ingredients and let it cook.
- Creamy and Flavorful – The combination of green enchilada sauce, cream cheese, and shredded chicken creates a rich, delicious broth.
- Great for Meal Prep – Make a big batch and enjoy leftovers throughout the week.
- Customizable – Adjust the spice level or add your favorite toppings for a personalized touch.
- Family-Friendly – A comforting soup that both kids and adults will love.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Chicken breasts
- Green enchilada sauce
- Chicken broth
- Cream cheese
- Diced green chiles
- Garlic powder
- Onion powder
- Cumin
- Salt and pepper
- Heavy cream
- Shredded cheese (cheddar or Mexican blend)
- Cilantro (for garnish)
- Tortilla strips or chips (optional, for serving)
Directions
- Prepare the Crock Pot – Place the chicken breasts in the slow cooker.
- Add the Ingredients – Pour in the green enchilada sauce, chicken broth, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper.
- Slow Cook – Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Shred the Chicken – Remove the chicken breasts, shred them using two forks, and return them to the pot.
- Make It Creamy – Add cream cheese and heavy cream. Stir until well combined and smooth.
- Add Cheese – Stir in the shredded cheese and mix until melted.
- Serve – Ladle into bowls, garnish with cilantro, and add tortilla strips or chips if desired. Enjoy warm!
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6-8 hours (depending on cooking method)
Variations
- Spicier Version: Add jalapeños or extra green chiles for more heat.
- Lower Carb: Skip the tortilla strips and reduce the heavy cream.
- Vegetarian Option: Use vegetable broth and replace chicken with white beans.
- Extra Protein: Add a can of black beans or corn for a heartier meal.
- Topping Ideas: Try avocado, sour cream, lime wedges, or extra cheese for added flavor.
Storage/Reheating
- Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days.
- Freezing: Let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months.
- Reheating: Warm on the stovetop over low heat or microwave in 1-minute intervals, stirring in between. Add a splash of broth or cream if needed.
FAQs
How can I make this soup thicker?
If you prefer a thicker consistency, mix in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) or blend a portion of the soup before serving.
Can I use rotisserie chicken instead of raw chicken breasts?
Yes! Use about 3 cups of shredded rotisserie chicken and reduce the cooking time to 2-3 hours on low.
What can I serve with this soup?
It pairs well with a side of warm cornbread, a simple green salad, or a cheese quesadilla.
Can I make this soup on the stovetop?
Absolutely! Simmer everything in a large pot for about 30 minutes, then shred the chicken and stir in the creamy ingredients.
Can I use Greek yogurt instead of heavy cream?
Yes, Greek yogurt can be used as a lighter alternative, but add it at the end to prevent curdling.
What cheese works best for this soup?
Cheddar, Monterey Jack, or a Mexican blend cheese all melt well and complement the flavors.
How do I make it dairy-free?
Use coconut milk instead of heavy cream and a dairy-free cheese alternative.
Can I make this soup in an Instant Pot?
Yes! Cook on high pressure for 15 minutes, then allow a natural release for 10 minutes before shredding the chicken and adding the creamy ingredients.
How do I adjust the spice level?
For a milder version, use mild green chiles and less enchilada sauce. For more heat, add cayenne pepper or hot sauce.
Is this soup gluten-free?
Yes, as long as you use a gluten-free enchilada sauce and check the labels on your broth and seasonings.
Conclusion
Crock Pot Green Enchilada Chicken Soup is a simple yet delicious meal that brings comfort and flavor to your table with minimal effort. Whether you’re making it for a cozy family dinner or meal prepping for the week, this soup is sure to be a favorite. Try different toppings and variations to make it your own, and enjoy a bowl of creamy, spicy goodness anytime!
Print
Crock Pot Green Enchilada Chicken Soup
- Prep Time: 10 minute
- Cook Time: 6-7 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-American
Description
A creamy, cheesy, and flavorful chicken soup with green enchilada sauce, made effortlessly in a slow cooker.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 (10 oz) can green enchilada sauce
- 4 cups chicken broth
- 1 (4 oz) can diced green chilies
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1/2 cup heavy cream
- 1 cup corn (fresh or frozen)
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare Soup Base: Add chicken, enchilada sauce, broth, green chilies, onion, garlic, and spices to a crock pot.
- Slow Cook: Cover and cook on low for 6-7 hours (or high for 3-4 hours).
- Shred Chicken: Remove chicken, shred, and return to the pot.
- Make It Creamy: Stir in cream cheese, shredded cheese, and heavy cream. Cook for another 20 minutes until melted and smooth.
- Add Final Touches: Stir in corn and cilantro. Serve hot with tortilla chips or avocado.
Notes
- Swap chicken breasts with rotisserie chicken for a quicker version.
- Top with jalapeños or sour cream for extra flavor.
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