Crock Pot Green Enchilada Chicken Soup a creamy and flavorful slow-cooked soup made with tender chicken, green enchilada sauce, and a blend of warm spices. This soup is packed with comforting flavors and requires minimal effort—just set it and forget it! Perfect for a cozy meal on a chilly evening.
Why I Love This Recipe
Effortless Cooking – The crock pot does all the work, making this a perfect meal for busy days.
Rich and Creamy – The combination of cream cheese, sour cream, and shredded cheese creates a luxuriously creamy texture.
Packed with Flavor – Green enchilada sauce, green chilies, and a mix of spices add a delicious depth of flavor.
Protein-Packed – With tender shredded chicken and white beans, this soup is hearty and satisfying.
Great for Leftovers – The flavors get even better the next day, making it an excellent meal prep option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ lbs boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 (10 oz) can green enchilada sauce
1 (4 oz) can diced green chilies
½ teaspoon onion powder
1 (14 oz) can white beans, drained and rinsed
1 cup frozen corn
½ teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon salt (or to taste)
½ teaspoon black pepper
4 oz cream cheese, softened
½ cup sour cream
½ cup shredded Monterey Jack or Mexican blend cheese
Juice of 1 lime
Fresh cilantro and sliced jalapeños for garnish (optional)
Directions
Place the chicken breasts in the crock pot.
Add the chicken broth, green enchilada sauce, diced green chilies, white beans, corn, and all the seasonings (cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper).
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily shredded.
Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the soup.
Stir in the cream cheese, sour cream, and shredded cheese until fully melted and combined.
Squeeze in the fresh lime juice and stir well.
Serve hot, garnished with fresh cilantro and sliced jalapeños if desired.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6
Variations
Spicier Version – Add diced jalapeños or a dash of cayenne pepper for extra heat.
Dairy-Free Option – Use dairy-free cream cheese, coconut cream instead of sour cream, and omit the shredded cheese.
Different Protein – Swap chicken for shredded pork or ground turkey for a twist.
Vegetarian Option – Replace chicken with extra beans or tofu and use vegetable broth.
Thicker Soup – Blend a portion of the soup before adding the cheese and cream for a thicker texture.
Storage/Reheating
Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stove over medium-low heat, stirring occasionally, or microwave in 30-second intervals until heated through.
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FAQs
How can I make this soup thicker?
I like to blend a portion of the soup before adding the cheese and cream or let it simmer a little longer uncovered to thicken.
Can I use rotisserie chicken instead of raw chicken?
Yes! I reduce the cooking time to about 2 hours on LOW since the chicken is already cooked.
What can I serve with this soup?
I love pairing it with warm tortillas, tortilla chips, or a simple green salad for a complete meal.
Can I make this in an Instant Pot?
Yes! I cook everything (except the dairy) on HIGH pressure for 10 minutes, do a quick release, shred the chicken, then stir in the cream cheese, sour cream, and cheese.
Is this soup keto-friendly?
Not quite, but I make it low-carb by omitting the beans and corn and increasing the chicken.
Conclusion
This Crock Pot Green Enchilada Chicken Soup is the perfect combination of creamy, spicy, and comforting. Whether served for a weeknight dinner or meal-prepped for later, it’s a delicious and easy recipe that always hits the spot.
📖 Recipe:
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Crock Pot Green Enchilada Chicken Soup
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Crock Pot Green Enchilada Chicken Soup is a creamy, flavorful, and easy-to-make dish packed with tender shredded chicken, green enchilada sauce, and warm spices. Perfect for a cozy, comforting meal, this slow-cooked soup is rich, protein-packed, and great for leftovers. A true set-it-and-forget-it recipe ideal for busy weeknights!
Ingredients
Protein & Broth:
1 ½ lbs boneless, skinless chicken breast
2 cups low-sodium chicken broth
Sauces & Flavor Base:
1 (10 oz) can green enchilada sauce
1 (4 oz) can diced green chilies
Beans & Vegetables:
1 (14 oz) can white beans, drained and rinsed
1 cup frozen corn
Seasonings:
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt (or to taste)
½ teaspoon black pepper
Creamy Elements:
4 oz cream cheese, softened
½ cup sour cream
½ cup shredded Monterey Jack or Mexican blend cheese
Fresh Additions:
Juice of 1 lime
Fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
- Place the chicken breasts in the crock pot.
- Add chicken broth, green enchilada sauce, diced green chilies, white beans, corn, and all seasonings (cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper).
- Cover and cook:
- LOW: 6-7 hours
- HIGH: 3-4 hours
- Remove chicken, shred with two forks, and return it to the crock pot.
- Stir in cream cheese, sour cream, and shredded cheese until fully melted and combined.
- Add fresh lime juice and stir.
- Serve hot, garnished with cilantro and jalapeños if desired.
Notes
Spicier Version: Add diced jalapeños or cayenne pepper.
Dairy-Free: Use dairy-free cream cheese and coconut cream.
Different Protein: Substitute chicken with pork or ground turkey.
Vegetarian Option: Replace chicken with tofu or extra beans, and use vegetable broth.
Thicker Soup: Blend a portion of the soup before adding dairy.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal
