If you are craving a cozy, flavor-packed meal that feels like a warm hug in a bowl, look no further than this Crock Pot Green Enchilada Chicken Soup Recipe. It combines tender shredded chicken, creamy cheese, and a spicy green enchilada kick with wholesome beans and corn, all slow-cooked to perfection. Whether you’re serving it on a chilly evening or want a satisfying dish to share with friends and family, this soup checks all the boxes for comfort and bold taste. It’s effortless to prepare and endlessly comforting, making it a new beloved staple in your recipe collection.
Ingredients You’ll Need
This Crock Pot Green Enchilada Chicken Soup Recipe relies on simple yet wonderfully complementary ingredients that transform into something spectacular. Each component plays a crucial role in balancing creaminess, spice, and heartiness that makes this soup so irresistible.
- 1 ½ lbs boneless, skinless chicken breast: The star protein that becomes tender and perfect for shredding.
- 2 cups low-sodium chicken broth: Creates a flavorful, savory base without overpowering the dish.
- 1 (10 oz) can green enchilada sauce: Brings authentic Mexican heat and tang, essential for that signature green enchilada flavor.
- 1 (4 oz) can diced green chilies: Adds subtle heat and a hint of smokiness to enhance depth.
- 1 (14 oz) can white beans, drained and rinsed: Offers creaminess and hearty texture while keeping it nutritious.
- 1 cup frozen corn: Adds natural sweetness and bursts of color.
- 1 teaspoon ground cumin: Infuses a warm, earthy undertone that complements the spices perfectly.
- 1 teaspoon garlic powder: Provides a mellow garlicky backdrop without overwhelming the flavors.
- ½ teaspoon onion powder: Enhances savory notes subtly and rounds out the flavor profile.
- ½ teaspoon smoked paprika: Offers a gentle smoky aroma and complexity to the soup.
- ½ teaspoon salt (or to taste): Balances all the flavors beautifully.
- ½ teaspoon black pepper: Adds a slight kick and depth.
- 4 oz cream cheese, softened: Makes the soup luxuriously creamy and velvety.
- ½ cup sour cream: Provides tang and enhances creaminess without being heavy.
- ½ cup shredded Monterey Jack or Mexican blend cheese: Melts smoothly for cheesy richness in every spoonful.
- Juice of 1 lime: Brightens and balances the soup with a fresh, zesty note.
- Fresh cilantro and sliced jalapeños for garnish (optional): Add vibrant color and extra layers of flavor when serving.
How to Make Crock Pot Green Enchilada Chicken Soup Recipe
Step 1: Prepare your crock pot
Set your slow cooker to either low or high depending on your timing and start by placing the chicken breasts at the bottom. This allows the chicken to soak up all the delicious flavors from the broth and enchilada sauce.
Step 2: Add flavor-packed ingredients
Pour in the chicken broth, green enchilada sauce, diced green chilies, white beans, and frozen corn. Sprinkle all the spices—cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper—right on top. These seasonings will slowly infuse and develop that crave-worthy depth of flavor.
Step 3: Slow cook to perfection
Cook the mixture on low for about 6 to 7 hours or on high for 3 to 4 hours. Patience here is key, as it gives every ingredient time to meld and the chicken to become completely tender and shreddable.
Step 4: Shred the chicken
Once the chicken is cooked through, remove it from the crock pot and shred it with two forks—this step transforms the chicken into the perfect soup-friendly texture. Return the shredded pieces back into the pot, so they soak up the completed flavors.
Step 5: Stir in creamy cheesy goodness
Add the softened cream cheese, sour cream, and shredded cheese into the soup. Stir until the cheese melts completely, turning this soup irresistibly creamy and smooth.
Step 6: Finish with bright lime juice
Squeeze in the juice of one lime and stir it through. This final touch brightens the richness of the soup and adds a refreshing contrast to the creamy, spicy flavors.
How to Serve Crock Pot Green Enchilada Chicken Soup Recipe
Garnishes
Fresh cilantro leaves and thin slices of jalapeño make excellent garnishes. Not only do they give the soup a burst of color, but they also add fresh, herbal notes and a bit more heat if you like things spicy. A little extra shredded cheese on top can never hurt either!
Side Dishes
This soup pairs beautifully with warm tortilla chips, a side of Mexican rice, or even a fresh avocado salad. The chips add wonderful crunch for dipping, while rice and salad provide additional textures and freshness to balance the creamy soup.
Creative Ways to Present
Serve this soup in individual bowls with a lime wedge on the side for an interactive dining experience. For parties or casual nights, set up a garnish bar with chopped onions, extra jalapeños, and cheese so everyone can customize their bowls exactly how they like.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Crock Pot Green Enchilada Chicken Soup Recipe in an airtight container in the refrigerator for up to 4 days. The flavors often develop even more overnight, making for a terrific lunch or dinner the next day.
Freezing
This soup freezes well, too. Portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight for best results.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally to reincorporate any cream cheese or sour cream that may have separated. You can also microwave it in microwave-safe containers, but be sure to stir halfway through to heat evenly.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and stay tender, so feel free to swap them in without changing the cooking times much.
Is this soup spicy?
This recipe has a mild to moderate spice level but you can adjust it by adding more jalapeños or using a hotter enchilada sauce to suit your heat preference.
Can I make this soup without the cream cheese and sour cream?
You can omit those if you prefer a lighter version, though the soup won’t be quite as creamy. Consider blending some of the beans for thickness instead.
What is the best way to shred the chicken?
Use two forks pulling in opposite directions to shred the chicken finely and evenly. You can also use a hand mixer on low speed for quick shredding if preferred.
Can I prepare this soup in advance and freeze before cooking?
It’s best to cook fresh first and then freeze leftovers. Raw chicken combined with dairy ingredients doesn’t always freeze well before cooking.
Final Thoughts
This Crock Pot Green Enchilada Chicken Soup Recipe is pure magic in a bowl, offering comfort, zest, and creaminess all at once. It’s the perfect dish to make ahead, feed a crowd, or enjoy as a satisfying solo meal. Once you try it, you’ll understand why it quickly becomes a cherished favorite to return to over and over again.
Print
Crock Pot Green Enchilada Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-American
Description
This Crock Pot Green Enchilada Chicken Soup is a comforting and flavorful slow-cooked soup featuring tender shredded chicken, creamy cheese, white beans, corn, and a zesty green enchilada sauce base. Perfect for a cozy meal, it combines mild spices with fresh lime and optional garnishes for a delicious, hassle-free dinner.
Ingredients
Chicken and Broth
- 1 ½ lbs boneless, skinless chicken breast
- 2 cups low-sodium chicken broth
Soup Base and Vegetables
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chilies
- 1 (14 oz) can white beans, drained and rinsed
- 1 cup frozen corn
Spices and 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
Dairy and Garnishes
- 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)
Instructions
- Add Chicken: Place the boneless, skinless chicken breasts in the crock pot as the base for the soup.
- Add Ingredients: Pour in the chicken broth, green enchilada sauce, diced green chilies, drained white beans, frozen corn, and sprinkle in the ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Cook on Low: Set the crock pot to LOW heat and cook for 6 to 7 hours to allow flavors to meld and chicken to become tender.
- Alternative Cooking Time: If short on time, set the crock pot to HIGH heat and cook for 3 to 4 hours.
- Shred Chicken: Remove the chicken breasts from the crock pot and shred them using two forks until tender and evenly shredded.
- Return Chicken: Add the shredded chicken back into the crock pot and stir to combine with the soup base.
- Add Dairy: Mix in the softened cream cheese, sour cream, and shredded cheese stirring until everything is fully melted and incorporated.
- Add Lime Juice: Squeeze fresh lime juice into the soup and stir well to brighten the flavors.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and sliced jalapeños if desired. Serve hot.
Notes
- For a thicker soup, use less broth or simmer uncovered for a short time after cooking.
- Feel free to substitute chicken thighs for a juicier texture.
- Adjust spice levels by adding more jalapeños or a pinch of cayenne pepper if you like heat.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
- This recipe freezes well for up to 2 months in an airtight container.
