Crock Pot Green Enchilada Chicken Soup is a creamy, flavorful, and hearty dish that’s perfect for cozy nights or busy weekdays. Made with tender shredded chicken, green enchilada sauce, and simple pantry ingredients, this slow-cooker soup delivers bold, zesty flavors with minimal effort.
Why You’ll Love This Recipe
- Easy, set-it-and-forget-it slow cooker meal.
- Packed with creamy, zesty, and savory flavors.
- Family-friendly and customizable with toppings.
- Great for meal prep or leftovers.
- A satisfying one-pot dish perfect for chilly days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Green enchilada sauce
- Chicken broth
- Cream cheese, softened
- Canned green chiles
- Canned corn, drained
- Black beans, drained and rinsed
- Garlic powder
- Onion powder
- Cumin
- Salt and pepper
- Optional: Lime juice for a tangy kick
Toppings:
- Shredded cheese
- Sour cream
- Fresh cilantro
- Sliced jalapeños
- Tortilla strips or chips
Directions
- Assemble the Ingredients:
- Place the chicken breasts or thighs in the bottom of your slow cooker. Add green enchilada sauce, chicken broth, green chiles, corn, black beans, garlic powder, onion powder, cumin, salt, and pepper.
- Cook the Soup:
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken:
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Add the Cream Cheese:
- Stir in the softened cream cheese until fully melted and incorporated. For a smoother texture, you can blend part of the soup with an immersion blender.
- Serve:
- Ladle the soup into bowls and top with your favorite garnishes like shredded cheese, sour cream, and tortilla strips.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours and 10 minutes
Variations
- Spicy Kick: Add diced jalapeños or a splash of hot sauce for extra heat.
- Vegetarian Option: Swap chicken for diced potatoes, zucchini, or plant-based protein. Use vegetable broth.
- Low-Carb: Skip the beans and corn, and add extra green chiles or spinach.
- Herbaceous Twist: Add fresh chopped cilantro or a dash of dried oregano to the soup.
- Cheesy Upgrade: Stir in shredded Monterey Jack or Pepper Jack cheese for extra creaminess.
Storage/Reheating
- Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through.
FAQs
1. Can I use pre-cooked chicken?
Yes, add shredded rotisserie chicken during the last hour of cooking.
2. Can I make this soup dairy-free?
Replace cream cheese with a dairy-free alternative or coconut cream for similar richness.
3. What’s the best enchilada sauce to use?
A mild or medium green enchilada sauce works well, but choose one that matches your preferred spice level.
4. Can I thicken the soup?
Yes, add a slurry of cornstarch and water during the last 30 minutes of cooking, or blend a portion of the soup for a thicker texture.
5. Can I add rice or pasta?
Cooked rice or small pasta can be stirred in just before serving for a heartier meal.
6. Can I use frozen chicken?
Yes, but ensure the chicken is cooked to an internal temperature of 165°F (74°C) before serving. Cooking time may increase.
7. What other beans can I use?
Pinto beans or kidney beans are great substitutes for black beans.
8. Can I make this soup on the stovetop?
Yes, simmer all ingredients except the cream cheese in a large pot over medium heat for 30-40 minutes, then stir in the cream cheese at the end.
9. What can I serve with this soup?
Serve with warm tortillas, tortilla chips, or a fresh side salad.
10. Can I double the recipe?
Absolutely! Use a larger slow cooker to ensure even cooking.
Conclusion
Crock Pot Green Enchilada Chicken Soup is the perfect combination of comfort, flavor, and convenience. With its creamy texture and bold, zesty taste, this soup is sure to become a favorite in your home. Serve it up with your favorite toppings and enjoy the cozy, satisfying flavors of this delicious dish!
PrintCrock Pot Green Enchilada Chicken Soup
This creamy and flavorful green enchilada chicken soup is a comforting dish with zesty green chilies, tender chicken, and cheesy goodness. Made in a crock pot, it’s a fuss-free meal perfect for busy days. Serve it with tortilla chips or warm cornbread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Ingredients
- 1 lb (500g) boneless, skinless chicken breasts or thighs
- 1 can (10 oz/283g) green enchilada sauce
- 1 can (4 oz/113g) diced green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt (to taste)
- 1 cup frozen corn (or canned, drained)
- 1 can (15 oz/425g) black beans, drained and rinsed
- 4 oz (113g) cream cheese, softened
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Assemble the Ingredients:
- Place the chicken breasts in the crock pot. Add green enchilada sauce, diced green chilies, chicken broth, cumin, chili powder, garlic powder, onion powder, and salt.
- Cook the Soup:
- Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender and cooked through.
- Shred the Chicken:
- Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the Creaminess:
- Stir in the softened cream cheese until fully melted and incorporated into the broth.
- Add the frozen corn, black beans, and shredded cheese. Stir to combine and let cook for an additional 10–15 minutes, or until the cheese is melted and the soup is creamy.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges, tortilla chips, or a dollop of sour cream if desired.
Notes
- For a spicier soup, use medium or hot green enchilada sauce and add diced jalapeños.
- Substitute the black beans with pinto beans or omit them if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.