Crock Pot Green Enchilada Chicken Soup – Creamy, Comforting, and Full of Flavor
If you’re craving a warm, hearty, and easy-to-make meal that tastes like a hug in a bowl, this Crock Pot Green Enchilada Chicken Soup is about to be your new favorite recipe. It combines the bold, zesty flavors of green enchiladas with tender shredded chicken and a creamy broth — all made effortlessly in your slow cooker.
This recipe is cozy, filling, and perfect for busy weeknights or chilly weekends when you want a comforting meal without hovering over the stove. With just a few simple ingredients, the slow cooker does all the work, filling your kitchen with irresistible aroma and your bowl with flavor-packed goodness.
Why I Love This Recipe
There’s something magical about soups that simmer slowly all day, blending flavors perfectly and making your home smell incredible. This Crock Pot Green Enchilada Chicken Soup does exactly that. It has the rich, tangy flavor of green enchiladas, balanced with creamy textures and tender chicken that practically melts in your mouth.
I love that it’s both hearty and healthy — high in protein, low in carbs, and loaded with flavor. You can make it as mild or as spicy as you like, depending on your heat preference. Plus, it’s one of those “dump and go” recipes that require minimal prep. Just toss everything in your crock pot, walk away, and come back to a steaming, savory meal.
It’s also super versatile. You can serve it topped with avocado, shredded cheese, or tortilla strips for a little crunch. It’s family-friendly, meal-prep-friendly, and so satisfying that you’ll find yourself making it all year long.
Key Ingredients
This Crock Pot Green Enchilada Chicken Soup gets its creamy richness and Mexican-inspired flavor from just a handful of pantry staples.
Boneless Skinless Chicken Breasts or Thighs
Tender, lean protein that shreds perfectly after slow cooking.
Green Enchilada Sauce
The star of the show — adds zesty, tangy flavor that gives the soup its signature taste.
Chicken Broth
Forms the flavorful base and keeps the soup light yet hearty.
Cream Cheese or Greek Yogurt
Adds creaminess and a hint of tang, making the broth rich without being heavy.
Canned Green Chiles
Adds mild spice and texture that complements the enchilada flavor.
Corn and Black Beans (Optional)
Provide extra heartiness and a touch of sweetness.
Cumin, Garlic, and Onion Powder
Boost the depth of flavor with classic Mexican seasoning.
Here’s a simple ingredient breakdown:
| Ingredient | Purpose |
|---|---|
| Chicken breasts or thighs | Adds protein and tenderness |
| Green enchilada sauce | Provides signature tangy, spicy flavor |
| Cream cheese or Greek yogurt | Creates creamy consistency |
| Green chiles | Adds mild spice and flavor depth |
Step-by-Step
This Crock Pot Green Enchilada Chicken Soup couldn’t be easier. Just toss everything in, let the slow cooker work its magic, and enjoy!
- Add ingredients to crock pot. Place chicken, enchilada sauce, green chiles, chicken broth, and spices (cumin, garlic powder, onion powder, salt, and pepper) into your slow cooker. Stir lightly to combine.
- Cook. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is tender and fully cooked.
- Shred the chicken. Remove chicken, shred with two forks, and return it to the soup.
- Add creaminess. Stir in cream cheese (cut into cubes) or Greek yogurt. Mix until fully melted and combined.
- Add optional ingredients. If using corn or black beans, stir them in now and cook for another 15–20 minutes.
- Serve and garnish. Ladle into bowls and top with shredded cheese, avocado, cilantro, or crushed tortilla chips.
You Must
To make the best Crock Pot Green Enchilada Chicken Soup, follow these essential tips:
- Use quality enchilada sauce. The sauce defines the flavor, so pick one you love.
- Don’t skip the cream cheese. It gives the soup that rich, silky texture.
- Shred chicken gently. Use two forks for the perfect bite-size texture.
- Add toppings. They turn a simple soup into a restaurant-worthy meal.
- Store properly. Keep leftovers in an airtight container in the fridge for up to 4 days.
Pro Tips
- Make it dairy-free. Use coconut cream or dairy-free cream cheese for a lighter option.
- Spice it up. Add jalapeños or a splash of hot sauce for extra heat.
- Make it thicker. Stir in a small handful of shredded cheese at the end.
- Use rotisserie chicken. If you’re short on time, start with precooked shredded chicken and cook for just 2 hours.
- Freeze for later. Cool completely, then freeze in portions for up to 3 months.
Conclusion
This Crock Pot Green Enchilada Chicken Soup is pure comfort in a bowl — creamy, flavorful, and incredibly easy to make. It’s a healthy, protein-rich meal that feels indulgent without being heavy. Whether you’re meal-prepping for the week or feeding a crowd, this soup is guaranteed to please everyone at the table.