If you’re craving something warm, comforting, and packed with flavor, this Crock Pot Green Enchilada Chicken Soup is the perfect one-pot solution. With minimal prep and maximum taste, it combines the zesty goodness of green enchilada sauce, tender shredded chicken, and creamy textures into a hearty soup that will quickly become a family favorite. Just toss everything in the slow cooker and let the flavors come together effortlessly.
Why You’ll Love This Recipe
- Simple ingredients and hands-off cooking
- Bold Southwestern flavors in every spoonful
- Creamy, cheesy, and ultra-satisfying
- Perfect for meal prep and freezer-friendly
- Naturally gluten-free and customizable
Ingredients
Serves 6
- 1.5 lbs boneless skinless chicken breasts (or thighs)
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) white beans (like Great Northern), drained and rinsed
- 1 cup frozen corn (or canned, drained)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack or pepper jack cheese
- Optional toppings: sour cream, avocado, cilantro, lime wedges, tortilla strips
Instructions
- Assemble the Base
In a Crock Pot, combine chicken, green enchilada sauce, diced green chiles, white beans, corn, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper. - Cook
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through and tender. - Shred the Chicken
Remove the chicken from the Crock Pot, shred it using two forks, and return it to the soup. - Make it Creamy
Stir in the cream cheese and shredded cheese. Let it melt into the soup for 10–15 minutes with the lid on. - Serve and Enjoy
Ladle into bowls and top with your favorite garnishes like avocado, lime juice, fresh cilantro, or tortilla strips.
Tips & Variations
- Make it spicy: Add diced jalapeños or use hot green enchilada sauce.
- Dairy-free option: Omit cheese and cream cheese, or replace with dairy-free alternatives.
- Thicker soup: Mash some of the beans or add extra cheese.
- Add rice or quinoa: Stir in cooked rice or quinoa at the end for extra heartiness.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months. Thaw overnight and reheat on the stovetop.
Frequently Asked Questions
Can I use rotisserie chicken instead?
Yes, add pre-cooked shredded chicken in the last hour of cooking, just long enough to warm through.
What kind of green enchilada sauce works best?
A mild or medium store-bought green enchilada sauce works well, but homemade is even better if you have the time.
Can I make this soup on the stovetop?
Absolutely. Sauté onions and garlic, add all ingredients except the cheese, simmer for 30 minutes, then stir in the cheese and cream cheese before serving.