Crock Pot Green Enchilada Chicken Soup is a creamy, flavorful soup made with tender shredded chicken, green enchilada sauce, and a rich, cheesy broth. This easy slow-cooker recipe requires minimal prep and delivers maximum flavor, making it perfect for busy weeknights or cozy dinners.
Why You’ll Love This Recipe
- Effortless Crock Pot Meal – Just dump the ingredients in and let the slow cooker do the work.
- Rich and Creamy – A deliciously thick and cheesy soup that’s comforting and satisfying.
- Bold Green Chile Flavor – Green enchilada sauce and green chilies add a delicious kick.
- Perfect for Meal Prep – Tastes even better the next day!
- Customizable – Adjust the spice level and toppings to your preference.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Green enchilada sauce
- Chicken broth
- Diced green chilies
- Cream cheese, softened
- Heavy cream
- Shredded cheddar cheese
- Shredded Monterey Jack or Pepper Jack cheese
- Onion, diced
- Garlic, minced
- Cumin
- Chili powder
- Salt and black pepper
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Directions
1. Assemble Ingredients in the Crock Pot
- Place the chicken, enchilada sauce, chicken broth, diced green chilies, onion, garlic, cumin, chili powder, salt, and pepper in the slow cooker.
2. Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shredded.
3. Shred the Chicken
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
4. Make It Creamy
- Stir in the softened cream cheese, heavy cream, and shredded cheeses. Mix until fully melted and combined.
5. Serve
- Ladle into bowls and garnish with fresh cilantro and a squeeze of lime.
Servings and Timing
- Servings: 6–8
- Preparation Time: 10 minutes
- Cooking Time: 6–7 hours on low or 3–4 hours on high
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
Variations
- Spicy Version – Add diced jalapeños or extra chili powder for heat.
- Lighter Option – Use half-and-half instead of heavy cream.
- Vegetarian Option – Swap chicken for white beans or roasted cauliflower.
- Taco-Inspired – Top with crushed tortilla chips for added crunch.
- Extra Protein – Stir in black beans or corn for more texture.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally, or microwave in 30-second intervals.
FAQs
Can I use rotisserie chicken?
Yes, add shredded rotisserie chicken during the last 30 minutes of cooking.
What’s the best cheese for this soup?
Monterey Jack, cheddar, or Pepper Jack melt well and add great flavor.
Can I make this soup dairy-free?
Use dairy-free cream cheese and coconut cream instead of heavy cream.
How can I thicken the soup?
Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before serving.
What toppings go well with this soup?
Sour cream, avocado, tortilla strips, or shredded cheese enhance the flavors.
Can I cook this on the stovetop?
Yes, simmer everything in a large pot for about 30 minutes, then stir in the cream cheese and heavy cream.
Is this soup spicy?
It has mild heat, but you can adjust by adding more chili powder or diced jalapeños.
Can I use homemade green enchilada sauce?
Yes, homemade sauce works great and allows you to control the spice level.
Does this soup work in an Instant Pot?
Yes, cook on high pressure for 15 minutes, then shred the chicken and stir in the dairy ingredients.
What can I serve with this soup?
Pair with cornbread, a side salad, or warm tortillas for a complete meal.
Conclusion
Crock Pot Green Enchilada Chicken Soup is a creamy, cheesy, and comforting dish that’s packed with bold flavors. Whether you’re meal prepping or feeding a crowd, this easy slow-cooker recipe is sure to become a favorite. Try it today and enjoy a warm, satisfying bowl of goodness!
Print
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Total Time: 6-7 hours
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Description
A creamy, flavorful slow-cooked soup packed with shredded chicken, green enchilada sauce, and melty cheese for the perfect comfort meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 1 can (14 oz) diced green chilies
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust as needed)
- 1/2 teaspoon black pepper
- 1 cup frozen or canned corn
- 1 block (8 oz) cream cheese, softened
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro (optional)
- Juice of 1 lime
Instructions
- Prepare the Soup Base:
- In a crock pot, place chicken breasts, enchilada sauce, green chilies, white beans, chicken broth, cumin, garlic powder, onion powder, salt, and black pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
- Shred the Chicken:
- Remove chicken breasts and shred with two forks.
- Return shredded chicken to the crock pot.
- Make it Creamy:
- Add corn, cream cheese, and shredded cheese. Stir until melted and creamy.
- Pour in heavy cream and stir to combine. Let cook for another 10-15 minutes.
- Finish and Serve:
- Stir in lime juice and fresh cilantro.
- Serve hot with tortilla chips, avocado slices, or extra cheese on top.
Notes
- For a spicier kick, add diced jalapeños or a dash of cayenne pepper.
- You can use rotisserie chicken for a quicker version—just reduce cooking time by half.
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