Crock Pot Green Enchilada Chicken Soup

Here’s a cozy, creamy, and super easy recipe for Crock Pot Green Enchilada Chicken Soup — perfect for busy weeknights or cold days. It’s hearty, flavorful, and basically comfort in a bowl with minimal prep!

🥣 Crock Pot Green Enchilada Chicken Soup

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 4–6 hours (low) or 2–3 hours (high)

✅ Ingredients:

• 1.5 to 2 lbs boneless skinless chicken breasts (or thighs)

• 1 (15 oz) can green enchilada sauce

• 1 (4 oz) can diced green chiles

• 1 (15 oz) can white beans (drained & rinsed) — great northern or cannellini

• 1 (15 oz) can corn (drained) or 1 cup frozen corn

• 1 (8 oz) block cream cheese, cubed

• 3 cups chicken broth

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cumin

• Salt & pepper to taste

🧑‍🍳 Instructions:

1. Add to Crock Pot:
   Place chicken breasts, enchilada sauce, green chiles, beans, corn, seasonings, and chicken broth in the crock pot. Stir gently to combine.

2. Cook:

   • Low: 6–7 hours

   • High: 3–4 hours
     (until chicken is cooked through and tender)

3. Shred Chicken:
   Remove chicken, shred it with two forks, and return to the soup.

4. Add Cream Cheese:
   Add cubed cream cheese and stir well. Cover and let it melt (about 10–15 minutes), then stir again until smooth and creamy.

5. Serve:
   Ladle into bowls and top with optional garnishes.

🌟 Optional Toppings:

• Crushed tortilla chips

• Shredded cheese

• Avocado slices

• Fresh cilantro

• Lime wedges

• Sour cream or Greek yogurt

• Jalapeño slices for heat

🥶 Make Ahead / Freezer Friendly:

• Freeze before cooking (minus cream cheese) in a freezer-safe bag.

• Thaw overnight, then cook as directed and add cream cheese toward the end.