Crock Pot Green Enchilada Chicken Soup is a creamy, comforting, and slightly tangy soup made with tender shredded chicken, green enchilada sauce, and plenty of cheesy goodness—all cooked low and slow in your slow cooker. It’s perfect for cozy nights or meal prep and easy to customize with your favorite toppings.
🥣 Crock Pot Green Enchilada Chicken Soup
📝 Ingredients:
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1.5–2 lbs boneless, skinless chicken breasts (or thighs)
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1 (10 oz) can green enchilada sauce (mild or medium)
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1 (4 oz) can diced green chiles
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1 (15 oz) can white beans (like cannellini or Great Northern), drained and rinsed
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1 cup frozen or canned corn
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1 (8 oz) block cream cheese, cubed
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4 cups chicken broth
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp cumin
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Salt & pepper, to taste
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Optional: 1 cup shredded Monterey Jack or pepper jack cheese
🔥 Instructions:
1. Load the Crock Pot:
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Add chicken, green enchilada sauce, green chiles, beans, corn, broth, and seasonings to the slow cooker.
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Stir gently to combine.
2. Cook:
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Low for 6–7 hours, or
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High for 3–4 hours, until chicken is cooked and tender.
3. Shred the Chicken:
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Remove chicken, shred with two forks, and return it to the pot.
4. Make It Creamy:
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Add cubed cream cheese (and shredded cheese if using).
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Stir well until melted and smooth (let it cook another 15–20 minutes on high if needed).
🍽️ Serving Suggestions:
Top each bowl with:
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Crushed tortilla chips or strips
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Avocado slices
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Fresh cilantro
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Sour cream or Greek yogurt
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Lime wedges
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Extra shredded cheese
🥡 Storage & Leftovers:
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Fridge: Keeps 3–4 days
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Freezer: Freeze in containers for up to 2 months (note: thaw gently as dairy can separate)
🔄 Variations:
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Add rice or quinoa for extra bulk
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Make it spicier with jalapeños or medium/hot enchilada sauce
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Swap protein: use rotisserie chicken (add in the last hour)
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Dairy-free: use coconut cream or dairy-free cream cheese