Crock Pot Green Enchilada Chicken Soup

A Creamy, Comforting Slow-Cooker Favorite

When the craving for a hearty, flavorful soup hits — especially on busy days — nothing beats the ease of a slow cooker recipe. Crock Pot Green Enchilada Chicken Soup combines the tangy kick of green enchilada sauce with tender shredded chicken, creamy cheese, and a hint of spice. The result? A comforting bowl that tastes like your favorite green chicken enchiladas, but in spoonable form.

Why You’ll Love This Recipe

Effortless Prep: The slow cooker does all the work.

Versatile: Adjust spice level to your taste or make it low-carb.

Family Favorite: Kid-friendly flavor with optional toppings for the adventurous.

Meal-Prep Friendly: Great for leftovers and freezes beautifully.

Ingredients

(Serves about 6–8)

1 ½–2 lbs boneless skinless chicken breasts (or thighs for richer flavor)

2 cups green enchilada sauce (mild or hot, depending on preference)

4 cups chicken broth (low-sodium if desired)

1 can (4 oz) diced green chiles (optional for extra kick)

1 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

1 tsp chili powder (optional)

½ tsp salt (adjust to taste)

½ tsp black pepper

8 oz cream cheese, cubed and softened

1 cup shredded Monterey Jack or pepper jack cheese

1 can (15 oz) corn kernels, drained (optional)

1 can (15 oz) white beans, rinsed and drained (optional for extra heartiness)

Instructions

1. Load the Crock Pot

Place the chicken breasts in the bottom of your slow cooker. Add the green enchilada sauce, chicken broth, diced green chiles (if using), garlic powder, onion powder, cumin, chili powder, salt, and pepper.

2. Slow Cook

Cover and cook:

Low setting: 6–7 hours

High setting: 3–4 hours
The chicken should be tender enough to shred easily.

3. Shred the Chicken

Remove the chicken from the crock pot, shred it with two forks, then return it to the pot.

4. Add Creaminess

Add the cream cheese cubes and shredded cheese. Stir until melted and fully combined. If desired, stir in corn and/or white beans at this stage and cook for an additional 15–20 minutes on low to heat through.

5. Serve & Garnish

Ladle the soup into bowls and top with your favorite garnishes:

Fresh cilantro

Sliced avocado

Crushed tortilla chips or strips

Sour cream

Extra shredded cheese

Lime wedges for brightness

Tips for Best Results

Spice Level: For more heat, use hot green enchilada sauce and add diced jalapeños.

Thicker Soup: Mash a few of the beans before adding them back in or reduce the broth slightly.

Dairy-Free Option: Use dairy-free cream cheese and cheese substitutes.

Make-Ahead: Prepare everything in the crock pot insert the night before and store it in the fridge. In the morning, place it in the cooker and start.

Storage & Reheating

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Cool completely, portion into freezer bags or containers, and store up to 3 months.

Reheat: Warm on the stovetop over medium-low or in the microwave, stirring occasionally.

Why It Works

The green enchilada sauce delivers tangy, savory, and slightly smoky flavors, while the slow cooking process infuses the chicken with that flavor until it’s melt-in-your-mouth tender. The cream cheese and Monterey Jack create a luscious, velvety texture that balances the acidity of the sauce. Together, it’s an easy weeknight dinner that tastes like it simmered for hours — because it did.