Creamy, comforting, and packed with flavor, Crock Pot Green Enchilada Chicken Soup is the kind of recipe you crave after a long day — and the best part is, your slow cooker does almost all the work! This dish brings together juicy chicken, tangy green enchilada sauce, hearty white beans, sweet corn, and a touch of spice, finished with a luxurious swirl of cream cheese and sour cream. Every spoonful is rich, vibrant, and just the tiniest bit indulgent, making it a favorite whether you’re hosting friends or just snuggling in for a cozy night at home.

Crock Pot Green Enchilada Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how straightforward this ingredient list is — just a handful of essentials that each bring powerful flavor, creamy texture, or pops of color to your Crock Pot Green Enchilada Chicken Soup. Here’s how each item truly matters:

Chicken breasts: The foundation of the soup, providing protein and hearty texture when shredded.
Green enchilada sauce (15-ounce can): This vibrant sauce infuses the soup with tangy, zesty flavor — opt for mild or hot depending on your spice preference.
Diced green chiles (4-ounce can): These add a gentle heat and unmistakable green chile flavor that gives the soup its signature profile.
White beans (15-ounce can, drained and rinsed): Beans add creaminess and a subtle nutty depth to every bowl.
Frozen corn (1 cup): Corn kernels burst with sweetness and brighten up each bite.
Diced yellow onion (1/2 cup): The onion quietly melds into the broth, offering sweet, savory depth.
Low-sodium chicken broth (3 cups): Using low-sodium broth lets you control saltiness while creating a rich base.
Ground cumin (1 teaspoon): Earthy, slightly smoky cumin is a backbone spice that brings everything together.
Garlic powder (1/2 teaspoon): A quick and easy way to infuse garlicky warmth without needing fresh cloves.
Onion powder (1/2 teaspoon): Enhances the inherent onion flavor while adding a gentle sweetness.
Salt (1/2 teaspoon): Just enough to draw out all the other flavors.
Black pepper (1/4 teaspoon): A simple dash for gentle heat and complexity.
Cream cheese (8-ounce block, cubed): This is what makes the soup so incredibly silky and luscious.
Sour cream (1/2 cup): Adds tangy richness right at the end, bringing everything into balance.
Chopped fresh cilantro and shredded Monterey Jack cheese (for garnish): The finishing touch — fresh, herby brightness and a little melty cheese for absolute perfection.

How to Make Crock Pot Green Enchilada Chicken Soup

Step 1: Layer Your Crock Pot

Begin by adding your chicken breasts directly into the bottom of your slow cooker. Pour in the green enchilada sauce and top it with the diced green chiles, white beans, corn, and onion. Then, pour in the chicken broth and sprinkle over the cumin, garlic powder, onion powder, salt, and black pepper. This “set it and forget it” method means all those flavors meld together beautifully as they slowly cook.

Step 2: Let It Simmer

Cover the crock pot and cook everything on low for 6–7 hours or on high for 3–4 hours. During this time, the chicken will turn meltingly tender, gently absorbing all those zesty, creamy broth flavors, while the beans, corn, and onions soften and mingle together.

Step 3: Shred the Chicken

Once the chicken is fully cooked and wonderfully tender, use tongs to lift it out onto a plate. With two forks, shred the chicken into bite-sized pieces — it should practically fall apart. Return the shredded chicken right back into the rich, bubbling soup.

Step 4: Make It Ultra Creamy

Now for the magic: stir in the cubes of cream cheese and the sour cream. Switch your slow cooker to high for an additional 10–15 minutes, then stir continually until the cream cheese is melted and everything combines into a dreamy, silky soup base.

Step 5: Serve and Enjoy!

Ladle the steaming Crock Pot Green Enchilada Chicken Soup into bowls and top each serving generously with shredded Monterey Jack cheese and a sprinkle of fresh cilantro. Every bowl is ready to deliver a warm hug of flavor and comfort!

How to Serve Crock Pot Green Enchilada Chicken Soup

Garnishes

Finishing touches truly matter. A flurry of shredded Monterey Jack melts wonderfully, and fresh cilantro gives the entire dish a pop of color and herbal brightness. If you’re feeling adventurous, add sliced jalapeño, a squeeze of lime, or even a handful of crushed tortilla chips for delightful crunch.

Side Dishes

This Crock Pot Green Enchilada Chicken Soup is hearty enough on its own, but I love serving it with warm flour tortillas or thick slices of crusty bread to mop up every last drop. A fresh, tangy salad with avocado or grilled corn makes a perfect, refreshing contrast to the creamy richness of the soup.

Creative Ways to Present

For a fun dinner party twist, serve the soup in small mugs or ramekins with an array of toppings on the side, letting everyone customize their bowl. Or try ladling the soup into hollowed out bread bowls, which soak up that green enchilada goodness for an extra-special touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Crock Pot Green Enchilada Chicken Soup in an airtight container in the refrigerator. It keeps beautifully for up to 4 days, and the flavors get even better as they meld overnight.

Freezing

This soup freezes very well! Let it cool completely, then transfer to freezer-safe containers, leaving a bit of room for expansion. It’ll keep for up to three months. Just note that the cream cheese and sour cream may separate slightly when thawed, but a good stir while reheating will bring it all back together.

Reheating

To reheat, simply warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it’s a bit too thick, simply thin it with a splash of chicken broth until perfect. For single portions, popping it in the microwave works well too — just be sure to stir halfway through.

FAQs

Can I make this soup with cooked or rotisserie chicken?

Absolutely! If you’re using rotisserie or any cooked chicken, just add it after the initial cooking time — right before stirring in the cream cheese and sour cream. You can reduce the cooking time since you’re just building flavor in the broth, not cooking the chicken.

Is there a dairy-free option for Crock Pot Green Enchilada Chicken Soup?

Yes, you can make this dairy-free by substituting the cream cheese and sour cream with non-dairy alternatives like cashew cream or plant-based cream cheese and yogurt. The result will still be creamy and delicious!

Can I make this soup spicier?

For an extra kick, use hot green enchilada sauce, add a diced jalapeño or even a dash of hot sauce when assembling the soup. You can always adjust the heat right at the end too, so everyone’s taste is satisfied.

What beans can I use instead of white beans?

While white beans add a delicate creaminess, you can swap in great northern, cannellini, or even black beans. Each variety will bring a slightly different flavor and texture, so use what you love or have on hand!

Does Crock Pot Green Enchilada Chicken Soup work for meal prep?

It’s fantastic for meal prep because it tastes even better after sitting in the fridge overnight! Portion it into containers for easy grab-and-go lunches or quick weeknight dinners that reheat beautifully.

Final Thoughts

If you’re looking for a soul-warming, flavor-packed dish that’s a breeze to make and always earns rave reviews, Crock Pot Green Enchilada Chicken Soup is your answer. I can’t wait for you to try it, share it with friends, and see just how easy delicious comfort food can be!

Crock Pot Green Enchilada Chicken Soup Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Crock Pot Green Enchilada Chicken Soup is a creamy, flavorful dish perfect for a cozy night in. With tender chicken, green enchilada sauce, and a hint of spice, this soup is sure to become a family favorite.

Ingredients

Scale

Chicken Soup:

1 1/2 pounds boneless, skinless chicken breasts
1 (15-ounce) can green enchilada sauce
1 (4-ounce) can diced green chiles
1 (15-ounce) can white beans, drained and rinsed
1 cup frozen corn
1/2 cup diced yellow onion
3 cups low-sodium chicken broth
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Additional:

1 (8-ounce) block cream cheese, cubed
1/2 cup sour cream
Chopped fresh cilantro and shredded Monterey Jack cheese for garnish

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Instructions

Prepare the Soup: Place chicken breasts in the crock pot and add enchilada sauce, green chiles, white beans, corn, onion, chicken broth, cumin, garlic powder, onion powder, salt, and pepper.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender.
Shred Chicken: Remove chicken, shred it, then return it to the pot.
Add Creaminess: Stir in cream cheese and sour cream until melted and smooth.
Finish: Cook on high for 10–15 minutes. Serve hot, garnished with cheese and cilantro.

Notes

For a spicier kick, use hot green enchilada sauce or add diced jalapeño.
This soup is also delicious with rotisserie chicken—just adjust the initial cook time.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: Mexican-Inspired