Easy Crock Pot Green Enchilada Chicken Soup

This Easy Crock Pot Green Enchilada Chicken Soup is a creamy, flavorful, and hassle-free recipe that’s perfect for busy weeknights. Loaded with tender shredded chicken, green enchilada sauce, and a blend of spices, this soup delivers a zesty and comforting meal with minimal effort. Simply toss the ingredients into your slow cooker and let the magic happen! Whether you’re looking to feed a crowd or meal prep for the week, this soup is a must-try.

Ingredients

  • 1.5 pounds boneless, skinless chicken breasts
  • 3 cups chicken broth
  • 2 cups green enchilada sauce
  • 1 can (14 oz) diced green chilies
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1 block (8 oz) cream cheese, softened
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 cup shredded cheddar cheese (plus extra for garnish)
  • Tortilla chips, for serving
  • Optional toppings: fresh cilantro, diced avocado, sliced jalapeños, sour cream, lime wedges

Preparation

Step 1: Prepare the Slow Cooker
Place the chicken breasts at the bottom of the slow cooker.

Step 2: Add the Base Ingredients
Pour in the chicken broth, green enchilada sauce, and diced green chilies. Add the chopped onion, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything to combine.

Step 3: Cook the Soup
Set the slow cooker to low and cook for 6–7 hours, or on high for 3–4 hours, until the chicken is fully cooked and tender.

Step 4: Shred the Chicken
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

Step 5: Add the Creaminess
Stir in the heavy cream, softened cream cheese, black beans, and frozen corn. Mix well until the cream cheese is fully incorporated. Let the soup cook on low for an additional 30 minutes to allow the flavors to meld together.

Step 6: Add the Cheese
Stir in the shredded cheddar cheese until melted and creamy.

Step 7: Serve and Garnish
Ladle the soup into bowls and top with your choice of garnishes, such as tortilla chips, fresh cilantro, diced avocado, sliced jalapeños, sour cream, and lime wedges.

Variations

  • Vegetarian Option: Replace the chicken with diced potatoes or extra beans and use vegetable broth instead of chicken broth.
  • Spicy Kick: Add diced fresh jalapeños or a dash of cayenne pepper for an extra spicy soup.
  • Low-Carb Version: Omit the black beans and corn for a keto-friendly alternative.

Cooking Notes

  • Ensure the cream cheese is softened before adding it to the soup to prevent lumps.
  • Adjust the seasoning to your preference after adding the cream and cheese.
  • This soup thickens as it cools; add a splash of chicken broth when reheating if needed.

Serving Suggestions

  • Serve with a side of crusty bread or warm flour tortillas for dipping.
  • Pair with a simple green salad for a complete meal.

Tips

  • Use rotisserie chicken as a time-saving substitute; simply add it during the final hour of cooking.
  • Double the recipe for meal prep and freeze leftovers for up to 3 months.
  • Garnish generously with tortilla chips for a delightful crunch.

Prep Time

15 minutes

Cooking Time

6–7 hours (low) or 3–4 hours (high)

Total Time

6.5–7.5 hours

Nutritional Information (Per Serving)

  • Calories: 390
  • Protein: 26g
  • Sodium: 980mg
  • Carbohydrates: 18g
  • Fat: 25g

FAQs

Q: Can I use red enchilada sauce instead of green?
Yes, red enchilada sauce can be used for a slightly different flavor profile.

Q: How can I make this soup dairy-free?
Replace the cream and cheese with coconut milk and dairy-free cheese alternatives.

Q: Can I freeze this soup?
Yes, let the soup cool completely, then store it in an airtight container and freeze for up to 3 months.

Conclusion

Easy Crock Pot Green Enchilada Chicken Soup is a simple yet satisfying recipe that brings bold, Southwestern-inspired flavors to your table with minimal effort. The creamy, cheesy broth pairs perfectly with the zesty green enchilada sauce and tender chicken, creating a dish that’s hearty and irresistible. Customize it with your favorite toppings and serve it with tortilla chips for an unforgettable meal. With its versatility and ease, this soup is sure to become a family favorite!

Print
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Easy Crock Pot Green Enchilada Chicken Soup


  • Author: Diana Carrozza

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 3 cups chicken broth
  • 2 cups green enchilada sauce
  • 1 can (14 oz) diced green chilies
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1 block (8 oz) cream cheese, softened
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 cup shredded cheddar cheese (plus extra for garnish)
  • Tortilla chips, for serving
  • Optional toppings: fresh cilantro, diced avocado, sliced jalapeños, sour cream, lime wedges

Instructions

Step 1: Prepare the Slow Cooker
Place the chicken breasts at the bottom of the slow cooker.

Step 2: Add the Base Ingredients
Pour in the chicken broth, green enchilada sauce, and diced green chilies. Add the chopped onion, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything to combine.

Step 3: Cook the Soup
Set the slow cooker to low and cook for 6–7 hours, or on high for 3–4 hours, until the chicken is fully cooked and tender.

Step 4: Shred the Chicken
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

Step 5: Add the Creaminess
Stir in the heavy cream, softened cream cheese, black beans, and frozen corn. Mix well until the cream cheese is fully incorporated. Let the soup cook on low for an additional 30 minutes to allow the flavors to meld together.

Step 6: Add the Cheese
Stir in the shredded cheddar cheese until melted and creamy.

Step 7: Serve and Garnish
Ladle the soup into bowls and top with your choice of garnishes, such as tortilla chips, fresh cilantro, diced avocado, sliced jalapeños, sour cream, and lime wedges.

Variations

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