If you’re looking for a cozy, flavor-packed meal that basically cooks itself, Crock Pot Green Enchilada Chicken Soup is your new weeknight hero. This creamy, cheesy soup is loaded with tender chicken, tangy green enchilada sauce, and just the right amount of spice. Toss everything into your slow cooker in the morning, and by dinnertime, you’re greeted with a bowl of comfort that tastes like you spent hours in the kitchen. It’s the perfect dish for busy families, meal preppers, or anyone craving a warm, hearty soup with a delicious Southwest twist.
Ingredients You’ll Need
Every ingredient in this Crock Pot Green Enchilada Chicken Soup plays a starring role, adding depth, creaminess, or a pop of color. These are simple pantry staples and fridge favorites that come together to create something truly special—no fancy ingredients required, just bold, satisfying flavors.
- Chicken breasts or thighs (1 1/2 pounds): Boneless and skinless for easy shredding—go with thighs for extra richness or breasts for a leaner option.
- Green enchilada sauce (1 can, 15 oz): The main flavor booster; choose your favorite brand for the base of that signature tangy taste.
- Chicken broth (1 can, 14.5 oz): Adds savory depth and keeps the soup perfectly brothy and slurpable.
- Diced green chilies (1 can, 4 oz): These little guys bring a mild, zesty heat that brightens the soup without overwhelming it.
- Chopped onion (1/2 cup): For sweetness and a bit of bite, making every spoonful more flavorful.
- Cumin (1 teaspoon): Earthy and warm, cumin enhances the Southwest vibes of this soup.
- Garlic powder (1/2 teaspoon): Adds a subtle, savory note that ties all the flavors together.
- Salt (1/2 teaspoon): Essential for bringing out the flavors of every ingredient.
- Black pepper (1/2 teaspoon): Just enough to add a gentle kick and balance the richness.
- Cream cheese (1 block, 8 oz, cubed): This is what makes the soup incredibly creamy and luxurious.
- Sour cream (1/2 cup): Adds tanginess and an ultra-silky texture—don’t skip it!
- White beans (1 can, 15 oz, drained and rinsed): For heartiness, fiber, and a subtle nutty note.
- Shredded Monterey Jack or pepper jack cheese (1 cup): Melts into the soup for gooey, cheesy goodness—choose pepper jack for a little extra spice.
Optional Toppings: Chopped cilantro, sliced avocado, tortilla strips or chips, extra shredded cheese, lime wedges
How to Make Crock Pot Green Enchilada Chicken Soup
Step 1: Load Up the Slow Cooker
Start by adding the chicken, green enchilada sauce, chicken broth, diced green chilies, chopped onion, cumin, garlic powder, salt, and black pepper directly to your crock pot. Give everything a gentle stir to ensure the spices are evenly distributed. This step is as easy as it gets—no pre-cooking, no fuss, just layer and go!
Step 2: Let It Cook Low and Slow
Pop the lid on your slow cooker and set it to low for 6 to 7 hours, or high for 3 to 4 hours if you’re short on time. While the Crock Pot Green Enchilada Chicken Soup simmers away, the chicken becomes fall-apart tender and the flavors mingle and deepen. Your kitchen will start to smell amazing!
Step 3: Shred the Chicken
Once the chicken is fully cooked, use tongs to remove it from the crock pot and shred it with two forks. This is where the magic happens—the shredded chicken soaks up all those Southwest flavors, making every bite juicy and flavorful. Return the chicken to the pot so it can get even cozier with the soup.
Step 4: Make It Creamy
Now for the creamy finale! Add the cubed cream cheese, sour cream, white beans, and shredded cheese to the crock pot. Stir well to combine, then cover and cook on low for another 15 to 20 minutes. Everything will melt together into a rich, velvety soup that’s impossible to resist.
Step 5: Stir and Serve
Give your Crock Pot Green Enchilada Chicken Soup a good final stir to make sure the cheeses are fully melted and everything is combined. Ladle the soup into bowls while it’s piping hot and let everyone add their favorite toppings. Dinner is served!
How to Serve Crock Pot Green Enchilada Chicken Soup
Garnishes
This soup is all about the toppings! Set out a spread of chopped cilantro, sliced avocado, crunchy tortilla strips or chips, extra cheese, and fresh lime wedges. Each garnish adds a new flavor and texture, letting everyone customize their bowl just the way they like it.
Side Dishes
Crock Pot Green Enchilada Chicken Soup is hearty enough to stand alone, but it’s even better with a simple green salad, a side of warm cornbread, or a plate of roasted veggies. You could even pair it with quesadillas for the ultimate Mexican-inspired comfort meal.
Creative Ways to Present
For a fun twist, serve the soup in bread bowls or small mugs for a party-friendly vibe. If you’re feeling fancy, drizzle with a swirl of Mexican crema or sprinkle with pomegranate seeds for a pop of color and sweet-tart flavor. Don’t be afraid to make it your own!
Make Ahead and Storage
Storing Leftovers
Leftover Crock Pot Green Enchilada Chicken Soup keeps beautifully in the fridge. Transfer cooled soup to an airtight container and store for up to four days. The flavors only get better overnight, making this a fantastic meal prep option.
Freezing
If you want to make a big batch for later, this soup freezes well. Once cooled, portion it into freezer-safe containers or bags (leave a little room for expansion), and freeze for up to three months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring often to prevent sticking. You can also microwave it in short bursts, stirring between each until hot. If the soup is very thick, add a splash of chicken broth to loosen it up before serving.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Just skip the long cooking step; add shredded rotisserie chicken during the creamy phase with the cream cheese, sour cream, beans, and cheese. It’s a great shortcut for busy nights.
Is Crock Pot Green Enchilada Chicken Soup spicy?
The soup is mild to medium in heat, thanks to the green chilies and enchilada sauce. If you prefer more spice, use pepper jack cheese and add a diced jalapeño or a dash of hot sauce at the start.
Can I make this soup dairy-free?
You can! Swap in your favorite dairy-free cream cheese and sour cream alternatives, and use a plant-based cheese. The result will still be creamy and satisfying.
What’s the best way to thicken the soup?
The soup naturally thickens as it cools because of the cream cheese and beans. If you want it even thicker, mash some of the beans before adding or stir in a cornstarch slurry at the end.
Can I double the recipe?
Yes! Just make sure your crock pot is large enough to hold all the ingredients. Doubling is perfect for feeding a crowd or stocking your freezer with extra servings of Crock Pot Green Enchilada Chicken Soup.
Final Thoughts
If you’re craving a comforting, crowd-pleasing dinner that’s as easy as it is delicious, give Crock Pot Green Enchilada Chicken Soup a try. It’s a hands-off, flavor-packed meal you’ll want to make again and again—so grab your slow cooker and enjoy a bowl of this creamy Southwestern goodness!
