Crock Pot Green Enchilada Chicken Soup is a delicious and hearty meal that warms you up on chilly days. This comforting soup is full of flavors from green enchilada sauce, spices, and creamy cheese. It’s easy to make in your slow cooker, making it a perfect dish for busy weeknights or cozy family dinners.
Why Make This Recipe
This recipe is great because it is simple to prepare and requires minimal effort. You can let the crock pot do all the work while you go about your day. Plus, this soup is customizable. Whether you like it spicy or mild, you can adjust the ingredients to suit your taste. It’s also a fantastic way to use chicken, and it’s packed with comforting flavors that everyone will love.
How to Make Crock Pot Green Enchilada Chicken Soup
Making this soup is very straightforward. With just a few ingredients, you can create a meal that feels rich and indulgent without spending hours in the kitchen.
Ingredients:
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- 2 cups chicken broth
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1 (8 oz) block cream cheese, softened and cubed
- 1 cup heavy cream or half-and-half
- 1.5 cups shredded Monterey Jack or Pepper Jack cheese
- Salt and pepper to taste
- Tortilla strips or chips (optional)
- Diced avocado (optional)
- Fresh cilantro, chopped (optional)
- Sour cream (optional)
- Lime wedges (optional)
Directions:
Prepare the Crock Pot: Place chicken breasts or thighs in the crock pot. Add chicken broth, green enchilada sauce, green chiles, onion, garlic, cumin, chili powder, and smoked paprika. Stir lightly to combine.
Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
Shred the Chicken: Remove the chicken from the crock pot and shred it with two forks. Return the shredded chicken to the pot.
Add Creaminess: Add the cream cheese and stir until melted and smooth. Pour in the heavy cream and add the shredded cheese. Stir until the cheese is fully melted.
Season: Taste the soup and adjust the seasoning with salt and pepper as needed.
Serve: Ladle the soup into bowls and top with your favorite toppings like tortilla strips, avocado, cilantro, or a dollop of sour cream.
How to Serve Crock Pot Green Enchilada Chicken Soup
Serve this soup hot in a bowl. It’s great on its own or with toppings like tortilla strips for crunch, diced avocado for creaminess, fresh cilantro for a burst of flavor, sour cream for richness, or lime wedges for a tangy finish.
How to Store Crock Pot Green Enchilada Chicken Soup
Let any leftover soup cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days. You can also freeze it for longer storage, up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Crock Pot Green Enchilada Chicken Soup
- If you want a spicier soup, add more diced green chiles or some jalapeño peppers.
- For extra flavor, try adding a can of black beans or corn.
- If you have time, let the soup sit for a little longer in the crock pot to let the flavors meld even more.
Variation
You can swap out the chicken for cooked ground beef or turkey if you prefer. You can also make it vegetarian by using beans, vegetables, and vegetable broth instead of chicken.
FAQs
1. Can I make this soup ahead of time?
Yes, you can prepare the ingredients and store them in the crock pot in the refrigerator overnight, then cook it the next day.
2. Can I freeze Crock Pot Green Enchilada Chicken Soup?
Yes, it freezes well! Make sure to store it in airtight containers or freezer bags.
3. How can I thicken the soup?
If you like a thicker soup, you can add a bit of cornstarch mixed with water at the end and cook it for a few more minutes until thickened.
Crock Pot Green Enchilada Chicken Soup
Ingredients
Main Ingredients
- 1.5-2 lbs boneless, skinless chicken breasts or thighs
- 2 cups chicken broth
- 1 10 oz can green enchilada sauce
- 1 4 oz can diced green chiles
- 1 small onion, diced
- 3 cloves garlic, minced
Spices
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional) Optional for added flavor
Creamy Ingredients
- 1 8 oz block cream cheese, softened and cubed
- 1 cup heavy cream or half-and-half
- 1.5 cups shredded Monterey Jack or Pepper Jack cheese
Optional Toppings
- Salt and pepper to taste
- Tortilla strips or chips (optional)
- Diced avocado (optional)
- Fresh cilantro, chopped (optional)
- Sour cream (optional)
- Lime wedges (optional)
Instructions
Preparation
- Place chicken breasts or thighs in the crock pot.
- Add chicken broth, green enchilada sauce, green chiles, onion, garlic, cumin, chili powder, and smoked paprika. Stir lightly to combine.
Cooking
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
Finishing Touches
- Remove the chicken from the crock pot and shred it with two forks. Return the shredded chicken to the pot.
- Add the cream cheese and stir until melted and smooth.
- Pour in the heavy cream and add the shredded cheese. Stir until the cheese is fully melted.
- Taste the soup and adjust the seasoning with salt and pepper as needed.
Serving
- Ladle the soup into bowls and top with your favorite toppings like tortilla strips, avocado, cilantro, or a dollop of sour cream.
