If you’re craving a bowl of comfort and bold flavor, this Crock Pot Green Enchilada Chicken Soup Recipe is about to become your new go-to. Imagine tender shredded chicken swimming in a luscious, creamy broth kissed by green enchilada sauce, with bursts of corn, beans, and spices that cozy up your taste buds. This slow cooker delight is incredibly easy to prepare—just dump the ingredients in, set the timer, and come back to a heartwarming meal that feels homemade but requires minimal effort. Whether you’re busy on a weeknight or planning ahead for hearty lunches, this soup brings warmth and color straight to your table with every spoonful.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, and each one plays a crucial role in building layers of flavor, texture, and vibrancy. From the creamy richness of cream cheese to the smoky hints in the cumin, these simple pantry staples come together beautifully in your slow cooker.
- Boneless, skinless chicken breasts or thighs (1 1/2 pounds): The star protein that becomes tender and juicy as it cooks low and slow.
- Green enchilada sauce (1 15-ounce can): Provides that signature tangy, zesty base full of bright green chilies and spices.
- Diced green chiles (1 4-ounce can): Adds a subtle kick and extra texture to the soup.
- White beans (1 15-ounce can, drained and rinsed): Creamy beans that add heartiness and plant-based protein.
- Frozen corn (1 cup): Sweet bursts of crunch that contrast perfectly with the creamy broth.
- Small onion, diced (1): Builds an aromatic foundation, bringing depth to each spoonful.
- Garlic cloves, minced (2): Essential flavor boosters that awaken the savory notes.
- Cumin (1 teaspoon): A warm earthy spice that enhances the Mexican-inspired flavors.
- Chili powder (1/2 teaspoon): Adds a gentle smoky heat to balance richness.
- Chicken broth (3 cups): The flavorful liquid that creates the comforting soup base.
- Cream cheese (4 ounces, cubed): Melts into the broth for incredible creaminess and smooth texture.
- Sour cream (1/2 cup): Boosts the tang and silkiness for a luscious finish.
- Shredded Monterey Jack or pepper jack cheese (1 cup): Melts in to add gooey, cheesy goodness.
- Salt and pepper to taste: To balance and amplify all the flavors perfectly.
- Chopped cilantro, avocado, and tortilla strips (optional for garnish): Fresh and crunchy toppings that bring freshness and contrast to each bite.
How to Make Crock Pot Green Enchilada Chicken Soup Recipe
Step 1: Combine the Core Ingredients
Start by adding the chicken, green enchilada sauce, diced green chiles, white beans, frozen corn, diced onion, minced garlic, cumin, chili powder, and chicken broth directly into your Crock Pot. This dump-and-go approach means minimal prep time but maximum flavor layering. Stir everything gently to distribute the spices and ingredients evenly before setting the cooker.
Step 2: Slow Cook Until Tender
Cover and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours. During this time, the chicken will become tender and juicy, absorbing all the delicious spices and enchilada sauce flavors. The slow simmer allows every ingredient to meld into a harmonious soup that’s both hearty and vibrant.
Step 3: Shred the Chicken
Once the cooking time is up, remove the chicken breasts or thighs from the pot and shred them with two forks. This step turns the large chicken pieces into tender, bite-sized shreds that blend effortlessly into the soup.
Step 4: Enrich the Broth
Return the shredded chicken back to the slow cooker and stir in the cubed cream cheese, sour cream, and shredded Monterey Jack or pepper jack cheese. Keep the Crock Pot on low for another 10 to 15 minutes to let everything melt together into a creamy, savory broth that’s nothing short of dreamy.
Step 5: Season and Serve
Before serving, taste the soup and adjust the seasoning with salt and pepper as needed. This final touch ensures the flavors are balanced and perfectly suited to your palate.
How to Serve Crock Pot Green Enchilada Chicken Soup Recipe
Garnishes
Toppings transform this soup from simple to spectacular. I love adding freshly chopped cilantro for that bright herbal pop, creamy avocado slices for richness, and crunchy tortilla strips or chips to add a satisfying textural contrast. Each garnish brings its own flair and personality to every bowl, making every bite exciting.
Side Dishes
Serve this cozy soup alongside warm corn tortillas or a side salad with a tangy lime dressing to keep the meal balanced but still full of Southwestern charm. If you want to indulge, a scoop of Mexican rice or some cheesy quesadillas complement the spicy creaminess beautifully.
Creative Ways to Present
For gatherings, serve the soup in mini bread bowls or sturdy mugs to elevate presentation and make it extra comforting. You can also set up a toppings bar so guests can customize their bowls with jalapeños, diced onions, shredded cheese, or a squeeze of fresh lime juice—inviting everyone to create their perfect bowl of happiness.
Make Ahead and Storage
Storing Leftovers
This soup actually tastes even better the next day as the flavors have more time to mingle. Store leftovers in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before reheating to redistribute the creamy goodness.
Freezing
If you want to keep this soup on hand for busy weeks, it freezes wonderfully. Portion the soup into freezer-safe containers, leaving some space for expansion, and store for up to 3 months. To thaw, transfer the container to the fridge overnight and reheat gently.
Reheating
Reheat the soup on the stove over medium-low heat, stirring occasionally until warmed through to maintain its creamy texture. Avoid boiling to keep the dairy ingredients from curdling. Alternatively, you can warm individual portions in the microwave, stirring halfway through.
FAQs
Can I use rotisserie chicken instead of cooking it in the Crock Pot?
Absolutely! Using rotisserie chicken is a brilliant shortcut. Simply add the cooked shredded chicken during the last 30 minutes of cooking along with the cream cheese and sour cream to warm it through without overcooking.
Can I substitute the white beans for another type?
Yes, feel free to swap white beans for black beans or pinto beans to suit your preference. Just make sure to rinse and drain canned beans well to keep the soup from becoming too thick or starchy.
Is this recipe gluten-free?
Yes, the Crock Pot Green Enchilada Chicken Soup Recipe as written is naturally gluten-free, making it a great option for those with gluten sensitivities. Just double-check your enchilada sauce and broth labels to be sure.
Can I make this soup dairy-free?
For a dairy-free version, omit the cream cheese, sour cream, and shredded cheese. You can substitute with coconut milk or a dairy-free cream cheese alternative to keep the soup creamy and flavorful.
How spicy is this soup? Can I adjust it?
The soup has a mild to moderate spice level thanks to the green enchilada sauce and chiles. You can dial the heat up or down by choosing mild or hot enchilada sauce, or by adding fresh jalapeños or chili flakes if you love spice.
Final Thoughts
Once you try this Crock Pot Green Enchilada Chicken Soup Recipe, it’s hard to imagine weeknights without it. It’s a perfect blend of creamy comfort and zesty Mexican-inspired flavors, all wrapped up in the ease of slow cooking. Whether you’re feeding a family or meal prepping for the week, this soup delivers warmth, taste, and satisfaction in every bowl. Give it a go and watch it quickly become a beloved staple in your recipe collection!
Print
Crock Pot Green Enchilada Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
Crock Pot green enchilada chicken soup is a cozy, flavor-packed meal made with tender shredded chicken, green enchilada sauce, beans, and spices—all simmered to perfection in a creamy broth. It’s a simple dump-and-go slow cooker recipe that’s perfect for busy weeknights or meal prep.
Ingredients
Chicken and Broth
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 3 cups chicken broth
Vegetables and Beans
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can white beans (drained and rinsed)
- 1 cup frozen corn
- 1 small onion, diced
- 2 garlic cloves, minced
Spices and Sauces
- 1 (15-ounce) can green enchilada sauce
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Dairy and Garnishes
- 4 ounces cream cheese, cubed
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack or pepper jack cheese
- Chopped cilantro, avocado slices, and tortilla strips for garnish (optional)
Instructions
- Combine Ingredients: Add chicken, green enchilada sauce, diced green chiles, white beans, frozen corn, diced onion, minced garlic, cumin, chili powder, and chicken broth to the Crock Pot.
- Cook the Soup: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through and tender.
- Shred Chicken: Remove the chicken from the slow cooker, shred it with two forks, and then return the shredded chicken back to the slow cooker.
- Add Creamy Ingredients: Stir in the cubed cream cheese, sour cream, and shredded cheese until all are melted and the soup is creamy.
- Final Simmer: Let the soup cook on low for another 10–15 minutes to meld the flavors together.
- Season and Serve: Taste and season with salt and pepper as needed. Serve the soup hot, topped with chopped cilantro, avocado slices, and crispy tortilla strips if desired.
Notes
- Use rotisserie chicken to cut down on cook time.
- Swap white beans for black beans or pinto beans.
- For a lighter version, use reduced-fat cream cheese and Greek yogurt instead of sour cream.
