If you have a busy schedule but crave something comforting with a kick of Mexican flavor, this Crock Pot Green Enchilada Chicken Soup Recipe is your new best friend. It’s a creamy, hearty, and satisfying soup that effortlessly combines tender shredded chicken with the tangy zest of green enchilada sauce, all slow-cooked to perfection. Each spoonful delivers layers of flavor alongside the creamy texture from the cheese and sour cream, making it the ultimate cozy meal that feels like a warm hug in a bowl.
Ingredients You’ll Need
The simplicity of these ingredients is what makes this Crock Pot Green Enchilada Chicken Soup Recipe so delightful. Each component plays a crucial role, whether it’s adding depth, creaminess, or a touch of spice, resulting in a well-rounded and richly textured soup.
- 1 1/2 pounds boneless, skinless chicken breasts: The lean protein base that soaks up all the delicious flavors.
- 1 (16-ounce) jar green enchilada sauce: This brings the distinctive tangy and slightly spicy flavor that defines the dish.
- 4 cups low-sodium chicken broth: Provides a savory and well-balanced liquid foundation without overpowering saltiness.
- 1 (4-ounce) can diced green chiles: Adds a gentle heat and subtle brightness.
- 1/2 teaspoon ground cumin: Introduces warm earthiness that rounds out the spices.
- 1/2 teaspoon garlic powder: Boosts the savory notes with easy-to-use garlic flavor.
- 1/2 teaspoon onion powder: Enhances the soup’s aroma and sweetness.
- 1 (15-ounce) can white beans, drained and rinsed: Gives a creamy texture and hearty bite to complement the chicken.
- 1 cup frozen corn: Offers a little sweetness and pops of color.
- 4 ounces cream cheese, softened and cubed: Creates a luxuriously creamy base for the soup.
- 1/2 cup sour cream: Adds tang and smoothness for that velvety finish.
- Salt and pepper to taste: Essential for balancing all the flavors perfectly.
- Chopped cilantro, diced avocado, shredded cheese, and crushed tortilla chips for garnish (optional): These elevate the presentation and add layers of texture and freshness.
How to Make Crock Pot Green Enchilada Chicken Soup Recipe
Step 1: Layer the Ingredients in the Crock Pot
Start by placing the chicken breasts in the bottom of your crock pot. This simple step sets the foundation for your soup. Next, pour in the green enchilada sauce and chicken broth, which marry together to infuse the chicken with tangy, savory flavor while it cooks. Add diced green chiles, ground cumin, garlic powder, and onion powder for that perfect blend of warm spices with a hint of heat.
Step 2: Slow Cook to Perfection
Cover the crock pot and cook on low for 6 to 7 hours or choose the high setting for 3 to 4 hours. The slow simmer allows the chicken to become incredibly tender so it can be shredded easily, while the flavors intensify and meld beautifully throughout the soup.
Step 3: Shred Chicken and Add Creamy Ingredients
Once the chicken is tender, remove it from the crock pot and shred it with two forks for that perfect bite-sized texture. Return the shredded chicken back to the pot and stir in the white beans, corn, cream cheese, and sour cream. These last ingredients make the soup thick, creamy, and luxuriously smooth. Let it cook for an additional 15 to 20 minutes on low to fully melt the cream cheese and let the flavors marry even more.
Step 4: Final Seasoning and Serving
Give everything a good stir, then season with salt and pepper to taste. Your Crock Pot Green Enchilada Chicken Soup Recipe is now ready for the final step — serving!
How to Serve Crock Pot Green Enchilada Chicken Soup Recipe
Garnishes
Top your soup with fresh pops of color and texture like chopped cilantro, creamy diced avocado, shredded cheese, and a handful of crushed tortilla chips. These garnishes bring not only visual appeal but also a perfect contrast in crunch and freshness that make every spoonful even more enjoyable.
Side Dishes
This soup pairs beautifully with warm, buttery cornbread or a simple tortilla on the side. These options help soak up every last bit of the savory broth and add a lovely complementary flavor that rounds out your meal.
Creative Ways to Present
For a fun twist, serve your green enchilada chicken soup in mini bread bowls for a rustic, cozy presentation. You can also create a soup bar with various toppings so everyone can customize their bowl to their liking. It turns a casual meal into a festive gathering with little effort!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your soup in an airtight container in the refrigerator. It will keep well for up to four days, making it perfect for easy lunches or dinners throughout the week.
Freezing
This Crock Pot Green Enchilada Chicken Soup Recipe freezes wonderfully. Portion it into freezer-safe containers or bags, and freeze for up to three months. When you’re ready to enjoy it, thaw overnight in the fridge for best results.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup thickens too much, add a splash of chicken broth or water to bring it back to your preferred consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even more flavorful and tender when slow-cooked. Just make sure to remove any excess skin for a leaner soup.
How can I make this soup spicier?
To add more heat, stir in diced jalapeños or swap the green enchilada sauce for a medium or hot variety. Adjust to your spice preference gradually to keep the balance right.
Is this soup gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free, making it a safe and tasty option for those avoiding gluten.
Can I prepare this soup in the oven or on the stovetop?
You can simmer the ingredients on the stove over low heat for about 2 hours, stirring occasionally. However, the slow cooker method offers the best hands-off convenience and flavor development.
What are some good toppings for this soup?
Besides the classic cilantro, avocado, shredded cheese, and tortilla chips, try a dollop of Greek yogurt, fresh lime wedges, or even pickled jalapeños to brighten each bite.
Final Thoughts
There’s nothing quite like diving into a warm bowl of this Crock Pot Green Enchilada Chicken Soup Recipe after a long day. The comforting creaminess paired with vibrant, zesty flavors makes it a guaranteed crowd-pleaser and a staple for cold evenings or any time you want a tasty, fuss-free meal. Give it a try—you’ll find yourself reaching for the leftovers just as eagerly as the first bowl!
Print
Crock Pot Green Enchilada Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
A creamy and flavorful Crock Pot Green Enchilada Chicken Soup that combines tender shredded chicken with green enchilada sauce, white beans, corn, and a blend of spices. This easy slow cooker recipe is perfect for a comforting Mexican-inspired meal, garnished with fresh cilantro, avocado, shredded cheese, and crunchy tortilla chips.
Ingredients
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (16-ounce) jar green enchilada sauce
- 4 cups low-sodium chicken broth
- 1 (4-ounce) can diced green chiles
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup frozen corn
- 4 ounces cream cheese, softened and cubed
- 1/2 cup sour cream
- Salt and pepper to taste
Optional Garnishes
- Chopped cilantro
- Diced avocado
- Shredded cheese
- Crushed tortilla chips
Instructions
- Prepare the slow cooker: Place the boneless, skinless chicken breasts in the bottom of your crock pot. Add the green enchilada sauce, low-sodium chicken broth, diced green chiles, ground cumin, garlic powder, and onion powder on top.
- Cook the chicken: Cover the crock pot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Cook until the chicken is tender and fully cooked through.
- Shred the chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back to the crock pot.
- Add remaining ingredients: Stir in the drained and rinsed white beans, frozen corn, cubed cream cheese, and sour cream. Mix well to combine all ingredients.
- Finish cooking: Cover and cook on low for an additional 15 to 20 minutes, or until the cream cheese is fully melted and incorporated into the soup.
- Season and serve: Stir the soup well, season with salt and pepper to taste. Serve hot and garnish with chopped cilantro, diced avocado, shredded cheese, and crushed tortilla chips if desired.
Notes
- For extra heat, add diced jalapeños or use medium or hot green enchilada sauce instead of mild.
- This soup thickens as it sits, making it even better the next day as leftovers.
- You can prepare the soup in advance and refrigerate it before the final cooking step for convenience.
