If you’re craving something warm, creamy, and full of zesty Mexican flavor, this Crock Pot Green Enchilada Chicken Soup hits every note. It combines tender shredded chicken, tangy green enchilada sauce, melted cheese, and creamy broth — all slow-cooked to perfection. The result is a rich, velvety soup that’s comforting yet full of bright, southwestern spice.
Unlike complicated stovetop soups that need constant stirring, this slow-cooker version is completely hands-off. You simply toss in the ingredients, set it, and let your crock pot work its magic. As the hours pass, the chicken soaks up the smoky green chili flavors, and the broth thickens into a creamy, spoon-coating consistency.
Whether you’re meal-prepping for the week, hosting a cozy family dinner, or looking for a dish that feels indulgent yet wholesome, this recipe delivers every single time.
Why You’ll Love This Crock Pot Green Enchilada Chicken Soup
This soup offers a perfect balance of creamy texture and bold flavor. It’s mildly spicy, deeply savory, and packed with protein. You’ll love that it requires minimal prep and uses simple, affordable ingredients. The slow cooking infuses every bite with enchilada flavor while keeping the chicken moist and tender.
It’s also ideal for batch cooking — leftovers reheat beautifully and taste even better the next day. Because it’s versatile, you can serve it as a main dish with tortillas or as a starter alongside enchiladas, tacos, or rice bowls.
Why You Should Try This Recipe
Most creamy soups rely on heavy cream or roux, but this version achieves richness through cream cheese and shredded cheese. As it cooks, the cheeses melt into the broth, creating a smooth, silky base. The tangy green enchilada sauce adds just enough spice to keep every spoonful exciting.
Additionally, the recipe is adaptable. You can make it thicker and hearty like a chowder, or keep it brothy and light by adjusting the liquid. It’s an easy way to enjoy Mexican flavors in a cozy, one-pot format.
Ingredients You’ll Need
Main Ingredients
- 2 lbs (900 g) boneless, skinless chicken breasts or thighs
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chilies
- 4 cups low-sodium chicken broth
- 1 (8 oz) package cream cheese, cubed and softened
- 1 cup shredded Monterey Jack cheese
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (15 oz) white beans or black beans, drained and rinsed
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Optional Garnishes
- Fresh cilantro
- Lime wedges
- Avocado slices
- Jalapeño rings
- Crushed tortilla chips
How to Make Crock Pot Green Enchilada Chicken Soup (Step-by-Step)
1. Prepare the Crock Pot
Begin by lightly greasing your slow cooker insert with non-stick spray or a touch of oil. This simple step prevents the cheese from sticking and makes cleanup easy afterward.
2. Layer the Chicken and Seasonings
Arrange the chicken breasts or thighs evenly across the bottom of the crock pot. Sprinkle them with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Seasoning the meat first ensures it absorbs flavor as it cooks.
3. Add the Enchilada Base
Next, pour in the green enchilada sauce, diced green chilies, and chicken broth. Stir gently to combine. The sauce will provide that signature tangy heat while the broth gives it body.
4. Slow Cook the Chicken
Cover and cook on LOW for 6–7 hours or HIGH for 3½–4 hours, depending on your schedule. As the soup cooks, the chicken will become fall-apart tender, and the flavors will deepen. Try not to open the lid too often — each peek releases valuable steam and heat.
5. Shred the Chicken
Once the chicken is fully cooked, remove it with tongs and shred it using two forks. Return the shredded meat to the slow cooker and stir to distribute it evenly throughout the broth.
6. Add Cream Cheese and Cheese
During the final 30 minutes of cooking, add the cubed cream cheese and shredded Monterey Jack. Stir occasionally as the cheese melts, transforming the broth into a rich, creamy soup. If you prefer a thicker consistency, let the lid stay slightly ajar during this stage to allow steam to escape.
7. Add Beans and Corn
After the sauce has thickened, stir in the beans and corn. These ingredients add body and texture, making each spoonful more satisfying. Let everything warm together for the last 15–20 minutes.
8. Adjust and Serve
Before serving, taste the soup and adjust the seasoning with more salt, pepper, or lime juice if needed. Ladle it into bowls and top with cilantro, avocado slices, or tortilla chips. Serve hot and enjoy every creamy, tangy bite.
10 Tips for the Best Crock Pot Green Enchilada Chicken Soup
- Use rotisserie chicken for a quicker version; reduce the cooking time by half.
- Choose Monterey Jack or pepper jack for smooth melting and mild heat.
- For extra flavor depth, sauté onions and garlic before adding them.
- Avoid adding cream cheese too early to prevent curdling.
- Stir occasionally after the cheese melts for a silky texture.
- To make it spicier, add jalapeños or a splash of hot sauce.
- If you want it thicker, mash a few beans into the broth.
- For a lighter option, replace cream cheese with Greek yogurt.
- Always season at the end — salt levels concentrate as the soup reduces.
- Garnish just before serving for the freshest flavor and presentation.
10 Variations & Substitutions
- Green Chile Turkey Soup: Use leftover turkey instead of chicken.
- Vegetarian Option: Skip the meat and add more beans or quinoa.
- Keto-Friendly Version: Omit beans and corn, adding more cheese instead.
- Creamy Cilantro Twist: Stir in chopped cilantro and lime juice at the end.
- Spicy Southwest: Use hot green enchilada sauce or extra chilies.
- Low-Fat Alternative: Substitute light cream cheese and reduced-fat cheese.
- Tex-Mex Fusion: Add diced tomatoes, black beans, and taco seasoning.
- Zesty Ranch Style: Mix in a tablespoon of ranch seasoning for tang.
- Roasted Pepper Upgrade: Add roasted poblano or bell peppers.
- Cheesy Queso Style: Blend in Velveeta for an ultra-creamy texture.
What to Serve With Crock Pot Green Enchilada Chicken Soup
Because this soup is hearty and creamy, it pairs wonderfully with lighter, crunchy sides. Serve it alongside a crisp green salad, Mexican rice, or cornbread muffins. Warm tortillas or tortilla chips make great companions for dipping. For drinks, try a lime-infused sparkling water or a light Mexican beer to balance the richness.
Storage & Reheating Tips (Step-by-Step)
To Store
Allow the soup to cool completely before transferring it to containers. Divide it into individual portions to make reheating easier during the week. Seal tightly in airtight containers and refrigerate for up to four days.
To Freeze
Once cooled, pour the soup into freezer-safe containers or heavy-duty freezer bags. Leave about an inch of space at the top for expansion. Label clearly with the date and freeze for up to two months for best flavor and texture.
To Reheat (From Refrigerator)
When ready to eat, spoon the desired amount into a saucepan or microwave-safe bowl. Warm it gently over medium heat on the stove, stirring occasionally to keep the texture smooth. If it thickened in the fridge, add a splash of broth or milk to loosen it before serving.
To Reheat (From Frozen)
Thaw the soup overnight in the refrigerator. The next day, reheat slowly in a pot over low-medium heat, stirring often to prevent sticking. Add a touch of broth if needed to restore creaminess. Continue heating until the soup is steaming hot and ready to serve.
Recipe FAQs
- Can I use rotisserie chicken? Yes, it’s a time-saving shortcut — cook for only 2 hours on LOW.
- How spicy is this soup? It’s mild-to-medium, but you can adjust heat with more chilies.
- Can I use green salsa instead of enchilada sauce? Yes, it will taste slightly tangier.
- Can I skip the cream cheese? You can, but the soup will be less creamy; use Greek yogurt instead.
- What kind of beans work best? White beans, pinto beans, or black beans all work well.
- Can I make it dairy-free? Use coconut milk and vegan cheese alternatives.
- How can I make it thicker? Mash some beans or add a cornstarch slurry.
- Is it gluten-free? Yes, as long as your enchilada sauce and broth are gluten-free.
- Can I make it in an Instant Pot? Cook on HIGH pressure for 15 minutes, then natural release.
- How long do leftovers last? Up to four days refrigerated or two months frozen.
- Can I add rice? Yes, but cook it separately to avoid mushy texture.
- Can I add vegetables? Zucchini, bell peppers, or spinach are great additions.
- What’s the best topping? Crushed tortilla chips and avocado slices.
- Can I double the recipe? Yes, use an 8-quart slow cooker.
- Can I use cream of chicken soup? You can for a thicker, richer texture.
- What if my soup separates? Stir in more cheese or cream to bring it back together.
- Can I cook it overnight? Not recommended; it can overcook the cheese.
- Does it reheat well? Yes, the flavor deepens over time.
- Can I use shredded cheese instead of cubed? Absolutely; it melts faster.
- What pairs best with it? Cornbread, tortilla chips, or a side salad.