There’s nothing better than coming home to a warm, flavorful bowl of soup that’s been simmering all day. This Crock Pot Green Enchilada Chicken Soup is a creamy, mildly spicy, and comforting dish made for busy days and cozy nights. It combines the bold flavor of green enchilada sauce with tender shredded chicken, soft beans, cream cheese, and a touch of spice—all made in your slow cooker.
This recipe is a dump-and-go lifesaver. Toss in a few simple ingredients in the morning and enjoy a hearty Tex-Mex inspired dinner by evening. It’s easy, versatile, and so delicious, you’ll want to keep it on repeat.
Ingredients:
- 1.5 to 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 (15 oz) can white beans (like cannellini or great northern), drained and rinsed
- 1 (4 oz) can diced green chilies
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 oz) can green enchilada sauce
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 block (8 oz) cream cheese, cubed
- ½ cup sour cream (added at the end)
- 1 cup shredded Monterey Jack or pepper jack cheese
- Optional toppings: tortilla strips, avocado, fresh cilantro, jalapeños, lime wedges
Preparation:
Step 1: Layer Ingredients in Crock Pot
- Place the chicken breasts into the bottom of your slow cooker. Add the white beans, green chilies, onion, garlic, green enchilada sauce, chicken broth, cumin, chili powder, oregano, salt, and pepper.
Step 2: Cook
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender.
Step 3: Shred the Chicken
- Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the soup.
Step 4: Add Dairy
- Stir in the cubed cream cheese, shredded cheese, and sour cream. Cover and let it melt for another 15–20 minutes, stirring occasionally until fully combined and smooth.
Step 5: Serve
- Ladle into bowls and top with your favorite garnishes like tortilla strips, chopped avocado, or fresh cilantro.
Variation:
- Make it spicier: Add chopped jalapeños or use hot green enchilada sauce.
- Add corn: Stir in 1 cup frozen or canned corn for sweetness and color.
- Swap the beans: Use black beans or pinto beans instead of white beans.
- Make it low-carb: Skip the beans and add more chicken or green vegetables like spinach or zucchini.
COOKING Note:
Cut cream cheese into small cubes to help it melt smoothly. For a lighter version, use reduced-fat cream cheese and sour cream, or skip one of the dairy components. For extra thickness, blend 1 cup of the soup before adding the dairy.
Serving Suggestions:
- With tortilla chips: Serve with crunchy tortilla chips or strips on top.
- Alongside cornbread: A buttery slice of cornbread makes a perfect side.
- With a salad: Balance out the richness with a crisp green salad.
- As a dip: Thicken leftovers and use them as a dip for chips!
Tips:
- Shred chicken with a hand mixer directly in the crockpot for a fast shortcut.
- Don’t add cream cheese too early—it can curdle if overcooked.
- Freeze leftovers in individual portions for easy future meals.
- Add fresh lime juice just before serving to brighten the flavor.
⏱️ Time Overview:
- Prep Time: 10 minutes
- Cooking Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Total Time: ~6 hours 10 minutes
🍽️ Nutritional Information (per serving, based on 6 servings):
- Calories: ~420
- Protein: ~32g
- Carbohydrates: ~16g
- Fat: ~25g
- Sodium: ~850mg
- Fiber: ~3g
- Sugar: ~3g
Note: Values may vary based on brands and variations used.
❓FAQs
Can I use rotisserie chicken?
- Yes! Add shredded rotisserie chicken in the last hour of cooking since it’s already fully cooked.
Is this soup spicy?
- It’s mild to medium in heat depending on the enchilada sauce. You can make it spicier or milder by adjusting the chilies.
Can I use a different cheese?
- Yes—cheddar, Colby jack, or a Mexican blend all work well.
How long does it last in the fridge?
- Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
Can I make it dairy-free?
- Yes. Skip the cheese, cream cheese, and sour cream. Use a dairy-free alternative or serve as a broth-based soup.
Conclusion:
This Crock Pot Green Enchilada Chicken Soup is everything a slow cooker meal should be—simple, satisfying, and full of flavor. It’s the ultimate comfort food with a zesty Tex-Mex twist, ready to warm you up on even the busiest days. Perfect for family dinners, game day, or meal prep, this creamy chicken soup is a crowd-pleaser you’ll want in your weekly rotation.
Serve it with crunchy toppings or creamy avocado and let each spoonful deliver a little southwest magic to your table.