A creamy and hearty chicken soup with the bold flavors of green enchilada sauce, cheese, and salsa verde, all made effortlessly in a crock pot.

Why You’ll Love This Recipe

• Perfect for busy days—just set it and forget it.
• Packed with comforting and zesty flavors.
• Creamy and cheesy with just the right amount of spice.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken breasts or thighs
• Green enchilada sauce
• Chicken broth
• Half and half or heavy cream
• Monterey jack cheese
• Cream cheese
• Green salsa (salsa verde)
• Salt and pepper

Directions

1. Prepare the Base: Place chicken, enchilada sauce, and chicken broth in the crock pot. Cook on low for 6–8 hours or high for 3–4 hours.
2. Shred the Chicken: Remove the chicken, shred it, and return it to the pot.
3. Add Creamy Ingredients: Stir in Monterey jack cheese, cream cheese, and half and half. Mix until cheeses are melted and incorporated. Adjust seasoning with salt and pepper.
4. Finish with Salsa Verde: Add green salsa to taste and stir well.
5. Serve: Ladle the soup into bowls and top with your favorite garnishes.

Servings and Timing

• Servings: 6–8
• Prep Time: 10 minutes
• Cooking Time: 6–8 hours (low) or 3–4 hours (high)
• Total Time: 6–8 hours

Variations

• Add corn or black beans for extra texture and flavor.
• Use rotisserie chicken for a quicker version.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 3 days.
• Reheat on the stove over medium heat or in the microwave until warmed through.

FAQs

1. Can I make this soup dairy-free?

Yes, use coconut milk instead of cream and a dairy-free cheese alternative.

2. Can I use pre-cooked chicken?

Yes, add shredded rotisserie chicken in the last hour of cooking.

3. Can I freeze this soup?

Yes, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

4. Can I use red enchilada sauce?

Yes, but the flavor will differ slightly.

5. How can I make this spicier?

Add diced jalapeños or hot sauce to the soup.

6. What toppings work best?

Try sliced avocado, sour cream, shredded cheese, or tortilla strips.

7. Can I make this vegetarian?

Substitute chicken with beans or tofu and use vegetable broth.

8. How can I thicken the soup?

Mash some of the chicken or add a cornstarch slurry (mix of cornstarch and water).

9. Can I use fresh tomatillos instead of salsa verde?

Yes, blend roasted tomatillos with garlic and spices for a homemade salsa verde.

10. What cheese works best?

Monterey jack melts beautifully, but cheddar or pepper jack are great options too.

Conclusion

Crock pot green enchilada chicken soup is a creamy, flavorful dish that’s easy to prepare and sure to please. Perfect for busy days or when you need a comforting meal, this soup will quickly become a favorite.

Crock Pot Green Enchilada Chicken Soup

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• Author: Mariem
• Prep Time: 10 minutes
• Cook Time: 6–8 hours
• Total Time: 6–8 hours 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooker
• Cuisine: Mexican-Inspired

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Description

Warm up with this creamy Crock Pot Green Enchilada Chicken Soup! Tender chicken, tangy green enchilada sauce, and a cheesy finish make this a family favorite. #enchiladasoup #crockpotrecipes #comfortfood

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Ingredients

Units USM Scale 1x2x3x

• • 2.5 lbs boneless, skinless chicken breasts or thighs
  • 1 (28 oz) can green enchilada sauce
  • 24 oz chicken broth
  • 1 cup half-and-half or heavy whipping cream
  • 2 cups shredded Monterey Jack cheese
  • 4 oz cream cheese, softened and cubed
  • 4 oz green salsa (salsa verde)
  • Salt and pepper to taste
  • Optional toppings: Sliced avocado, chopped cilantro, green onions, sour cream, tortilla chips

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Instructions

• Prepare the Base:
  • Place the chicken breasts or thighs into your Crock Pot. Pour the green enchilada sauce and chicken broth over the chicken.
• Slow Cook the Chicken:
  • Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
• Shred the Chicken:
  • About 30 minutes before serving, remove the chicken from the Crock Pot. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.
• Add the Creamy Elements:
  • Stir in the half-and-half, Monterey Jack cheese, cream cheese, and green salsa. Mix until the cheese is melted and the soup is smooth and creamy.
• Season and Serve:
  • Taste the soup and season with salt and pepper as needed. Serve hot with your favorite toppings, such as avocado slices, cilantro, or tortilla chips.

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Notes

• • Adjust Spiciness: For a spicier soup, add diced jalapeños or a pinch of cayenne pepper. For milder soup, use mild green enchilada sauce and reduce the green salsa.
  • Cheese Options: Swap Monterey Jack for Pepper Jack for an extra kick or Cheddar for a sharper flavor.
  • Make It Heartier: Stir in cooked rice, black beans, or corn kernels during the last 30 minutes of cooking.
  • Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave, stirring occasionally.
  • Dairy-Free Option: Use coconut milk instead of half-and-half and omit the cheese for a lighter, dairy-free version.