Crock Pot Green Enchilada Chicken Soup Recipe
If you’re searching for a ridiculously easy, flavor-packed dish that practically cooks itself while you get on with your day, look no further than Crock Pot Green Enchilada Chicken Soup. This creamy, dreamy soup brings together tender chicken, zesty green enchilada sauce, white beans, and sweet corn in a slow cooker to yield the coziest, Mexican-inspired dinner. With plenty of melty cheese and bright, beautiful toppings, each bowl is pure comfort—making it a weeknight lifesaver and surefire crowd-pleaser you’ll want to return to again and again.
Ingredients You’ll Need
The ingredient list for this recipe is refreshingly short and made up of simple staples, yet each element plays a starring role in building layers of flavor, color, and texture in your hearty Crock Pot Green Enchilada Chicken Soup. Here’s what you’ll need—and why each ingredient is essential.
- Chicken breasts: Boneless, skinless chicken gets perfectly tender and shreds easily after slow cooking.
- Green enchilada sauce: The backbone of this soup’s flavor; it brings tangy, mildly spicy notes and that signature enchilada vibe.
- Diced green chiles: Add a gentle heat and earthy pepper flavor without overpowering the soup.
- White beans: These make the soup hearty and creamy; drain and rinse them to keep things light and fresh.
- Frozen corn: A touch of sweetness and juicy pop in every bite, plus a burst of sunny color.
- Yellow onion: Adds subtle sweetness and depth of flavor as it cooks down in the broth.
- Chicken broth: The liquid gold that ties everything together—go for low sodium to control the saltiness.
- Ground cumin: Offers earthy, warm undertones that anchor the Tex-Mex flavor profile.
- Garlic powder: Adds savory richness and amps up the aromatics without any fuss.
- Salt and black pepper: Essential seasoning to round out and balance all the flavors.
- Cream cheese: Cubed and stirred in for creamy, velvety body and luxurious texture.
- Sour cream: Enhances richness and brings a welcome tang to cut through the creamy ingredients.
- Monterey Jack cheese: Melts seamlessly into the soup and gives that classic stretchy, cheesy finish—don’t forget extra for topping!
- Chopped cilantro, sliced avocado, tortilla strips (optional): The ultimate add-ons for freshness, creaminess, and crunch at serving time.
How to Make Crock Pot Green Enchilada Chicken Soup
Step 1: Layer and Combine All the Main Ingredients
Begin by adding the chicken breasts to the bottom of your Crock Pot, then pour in the green enchilada sauce, diced green chiles, drained white beans, sweet corn, and diced onion. Pour the chicken broth over everything, then sprinkle in the cumin, garlic powder, salt, and black pepper. Give it a gentle stir to marry all of the flavors together but don’t worry about it being perfectly mixed—the magic really happens as it cooks.
Step 2: Slow Cook to Perfection
Cover your Crock Pot and set it to low for 6–7 hours, or high for 3–4 hours. This hands-off cooking time not only infuses the chicken with the zesty enchilada flavor, but also ensures it becomes ultra-tender and shreds easily—no fuss required! The aromas will slowly fill your kitchen, making anticipation half the fun.
Step 3: Shred the Chicken
Once the chicken is cooked through, use tongs to carefully remove it from the pot. Place it on a cutting board or plate, then shred the meat using two forks. Return the shredded chicken to the Crock Pot and give everything a quick stir so the juicy meat soaks up all those delicious, simmered flavors.
Step 4: Stir in the Creamy Ingredients
Toss in the cubed cream cheese, dollop in the sour cream, and sprinkle the grated Monterey Jack cheese over the top. Stir until everything is melted and the soup transforms into a creamy, dreamy concoction. Let the soup continue to cook for 10–15 more minutes on low to ensure every bite is perfectly luscious and heated through.
Step 5: Serve and Add Toppings
Ladle your Crock Pot Green Enchilada Chicken Soup into bowls while it’s piping hot. Garnish to your heart’s content—think extra cheese, fresh cilantro, creamy avocado slices, and crispy tortilla strips for texture and flair. Each topping adds something special, making every spoonful completely irresistible.
How to Serve Crock Pot Green Enchilada Chicken Soup
Garnishes
Piling on toppings is half the fun with Crock Pot Green Enchilada Chicken Soup! A sprinkle of extra Monterey Jack cheese melts into gooey goodness, while chopped cilantro adds a bright pop of freshness. Creamy avocado slices are always welcome, and a handful of crispy tortilla strips brings that crave-worthy crunch. If you’re feeling adventurous, a little diced jalapeño or a drizzle of hot sauce will give your bowl a personalized kick.
Side Dishes
This soup is plenty hearty on its own, but pairing it with some sides never hurts. Warm flour or corn tortillas are perfect for dunking, while a simple green salad with lime vinaigrette lightens up the meal. For something a little more substantial, serve with Mexican rice, elote (grilled street corn), or even a side of cheesy quesadillas to turn this into a real feast.
Creative Ways to Present
Want to surprise your guests or just make your weeknight dinner extra special? Serve Crock Pot Green Enchilada Chicken Soup in bread bowls for a fun twist, or set up a soup bar with various toppings like pickled onions, diced tomatoes, jalapeños, and shredded lettuce so everyone can customize their bowl. You can also ladle it into mini cups for a cozy soup shooter at a party.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Crock Pot Green Enchilada Chicken Soup to airtight containers and refrigerate. It will keep beautifully for up to 4 days, and the flavors just intensify as they meld together. Always reheat gently to avoid separating the dairy.
Freezing
This soup freezes exceptionally well—just let it cool completely before portioning it into freezer-safe bags or containers. Label and date, then freeze for up to 3 months. When you’re ready for a cozy meal, thaw overnight in the fridge for best results.
Reheating
To reheat, simply warm the soup gently on the stovetop over low-medium heat, stirring occasionally until it’s fully heated through. If it thickens up in the fridge or freezer, just add a splash of chicken broth to restore the perfect consistency. Avoid boiling, which can cause the creamy elements to split.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will work just as well, offering a richer flavor and even more tender texture. Simply use an equal weight and cook as directed in your Crock Pot Green Enchilada Chicken Soup.
What can I use instead of white beans?
If you’re not a fan of white beans or just want to switch things up, black beans or pinto beans make excellent substitutes. They add a little extra color and plenty of protein to the soup.
Is there a dairy-free version of this soup?
Yes! Swap the cream cheese, sour cream, and Monterey Jack cheese for dairy-free alternatives—there are plenty of great plant-based options at most grocery stores now. Your Crock Pot Green Enchilada Chicken Soup will still be creamy and delicious.
Can I make this soup on the stove instead of slow cooking?
Definitely. Sauté the onion in a large pot, add in the rest of the ingredients (except the dairy products and cheese), and simmer until the chicken is cooked through. Shred the chicken, return it to the pot, and stir in the creamy ingredients as you would in the original recipe.
How spicy is this soup?
Crock Pot Green Enchilada Chicken Soup is quite mild, thanks to the green enchilada sauce and green chiles. If you like things spicy, toss in a chopped jalapeño or a splash of hot sauce to dial up the heat to your liking!
Final Thoughts
If you’re in need of a fuss-free, soul-warming dinner that tastes like you poured your heart into it, this Crock Pot Green Enchilada Chicken Soup is your new secret weapon. Don’t be surprised if it becomes your go-to soup all year long—give it a try and watch everyone ask for seconds!
Print
Crock Pot Green Enchilada Chicken Soup Recipe
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Crock Pot Green Enchilada Chicken Soup is a creamy and flavorful Mexican-inspired dish that is perfect for a comforting meal. Packed with tender chicken, green enchilada sauce, beans, and corn, this soup is easy to make and full of delicious ingredients.
Ingredients
For the 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 small yellow onion, diced
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, cubed
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese (plus more for topping)
For garnish:
- Chopped cilantro
- Sliced avocado
- Tortilla strips (optional)
Instructions
- Add the soup ingredients: Place chicken breasts, enchilada sauce, green chiles, white beans, corn, onion, chicken broth, cumin, garlic powder, salt, and pepper in the crock pot. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender. Shred the chicken and return it to the pot.
- Add cheeses: Stir in cream cheese, sour cream, and shredded cheese until melted and creamy. Cook for an additional 10–15 minutes.
- Serve: Garnish with cilantro, avocado, and tortilla strips. Enjoy hot!
Notes
- This soup reheats well and can be frozen for up to 3 months.
- For extra heat, add jalapeño or hot sauce.
- Swap white beans for black beans if desired.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 720mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
