When it comes to comforting, hearty, and soul-soothing meals, few dishes can rival the warmth and deliciousness of a good bowl of soup. Crock Pot Green Enchilada Chicken Soup brings together the cozy familiarity of a slow-cooked stew with the zesty, vibrant flavors of Mexican cuisine. This recipe takes everything you love about enchiladas-tender chicken, tangy green chilies, rich cheese, and the comforting feel of a soup-and combines them in a one-pot wonder. The best part? It’s made with minimal effort, thanks to your trusty slow cooker.
Perfect for busy weeknights, lazy weekends, or anytime you’re craving something satisfying, this dish will quickly become a favorite in your rotation. You can adjust the spice level, swap out ingredients based on what you have, and even make it ahead of time. Whether you’re feeding a crowd or just looking for an easy meal for yourself, this Crock Pot Green Enchilada Chicken Soup is here to make your day better.
Let’s dive into the details of this mouthwatering recipe, so you can get started on creating your new favorite comfort food!
Crock Pot Green Enchilada Chicken Soup Recipe
This Crock Pot Green Enchilada Chicken Soup is not only incredibly flavorful, but it’s also ridiculously simple to make. The slow cooker does most of the work for you, so you can go about your day while the kitchen fills with the aroma of savory spices, tender chicken, and a blend of cheese. The green enchilada sauce gives this soup a signature tangy kick, while the combination of creamy broth and perfectly cooked chicken makes each spoonful irresistibly rich.
Ingredients Needed
To create this delicious soup, you’ll need a few key ingredients. Don’t worry; nothing too complicated or hard to find here! These ingredients are straightforward, and you likely have many of them already in your pantry or fridge.
- Boneless Skinless Chicken Breasts (about 2-3 breasts): The chicken breasts are the base of the soup, providing lean protein and acting as a canvas for all the other flavors to meld with.
- Green Enchilada Sauce (about 1-2 cans): This is the star ingredient that gives the soup its signature flavor. It’s made with tomatillos, green chilies, and spices that bring a zesty, slightly tangy heat to the dish.
- Chicken Broth (4 cups): Adds richness and depth to the soup. You can also use low-sodium broth if you’re watching your salt intake, or go for vegetable broth for a lighter option.
- Cream Cheese (8 oz block): This will make the soup creamy and smooth, helping to balance out the spiciness of the enchilada sauce with its mild, velvety texture.
- Corn Kernels (1 cup, frozen or canned): Adds sweetness and a slight crunch that contrasts beautifully with the soft chicken and creamy broth.
- Black Beans (1 can, drained and rinsed): A hearty addition that gives the soup more substance and texture, making it a more filling meal.
- Diced Green Chiles (1 can): For extra flavor and a bit more heat, diced green chiles are an essential ingredient in green enchilada dishes.
- Spices (Cumin, Chili Powder, Garlic Powder, Salt, Pepper): A simple but flavorful seasoning mix to bring everything together.
- Shredded Cheese (Mexican blend or cheddar, 1-2 cups): For topping, this cheese will melt beautifully into the soup, adding a rich and savory layer to the overall flavor profile.
- Fresh Cilantro (for garnish): A bright, fresh addition that adds color and a pop of flavor to finish off the soup.
Cooking Instructions
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Prepare The Chicken
- Place your chicken breasts at the bottom of the Crock Pot. No need to sear the chicken first-let the slow cooker do all the magic.
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Add The Broth And Sauces
- Pour in the chicken broth, followed by the green enchilada sauce, diced green chiles, and the corn. Give it a gentle stir to distribute the ingredients evenly.
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Season The Soup
- Sprinkle in your cumin, chili powder, garlic powder, salt, and pepper. Stir again to mix everything together.
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Slow Cook
- Set your Crock Pot on low and cook for 6-7 hours, or on high for 3-4 hours. The chicken should be perfectly cooked and shred easily when it’s done.
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Shred The Chicken
- About 20 minutes before serving, use two forks to shred the chicken directly in the Crock Pot. Stir the chicken back into the soup to fully incorporate it with the other ingredients.
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Add Cream Cheese
- Cube the cream cheese and add it to the soup. Stir until it melts completely and blends into the broth, creating a rich and creamy texture.
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Final Touches
- Taste the soup and adjust the seasoning if necessary. Once the soup is fully cooked and the cream cheese has dissolved, your Crock Pot Green Enchilada Chicken Soup is ready to serve!
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Serve
- Ladle the soup into bowls, top with shredded cheese, fresh cilantro, and any additional toppings you prefer, like sour cream or avocado.
Ingredient Insights
- Green Enchilada Sauce: This sauce gives the soup its characteristic tangy kick. Green enchilada sauce is typically made from tomatillos, jalapeños, and a variety of spices. The tanginess of the tomatillos balances out the richness of the cream cheese and chicken broth, creating a perfect flavor balance.
- Cream Cheese: The addition of cream cheese may seem unusual in a soup, but it’s a genius way to add creaminess without making the soup too heavy. It melts beautifully, creating a smooth, velvety texture.
- Chicken: Boneless, skinless chicken breasts are ideal for this dish because they cook quickly and absorb the surrounding flavors while staying juicy and tender. The slow cooking process ensures that the chicken practically falls apart and integrates seamlessly into the broth.
- Spices: Cumin and chili powder are staples in Mexican cuisine. They add earthy, smoky flavors that complement the freshness of the green enchilada sauce and the mildness of the chicken.
Expert Tips
- Use Chicken Thighs for Extra Flavor: If you prefer a richer, more flavorful chicken, try swapping the chicken breasts for thighs. They have a slightly higher fat content, making the soup even more tender and flavorful.
- Make it Spicy or Mild: If you like your soup spicier, add a sliced jalapeño or a few dashes of hot sauce. Conversely, to keep things mild, use a mild green enchilada sauce and skip any extra heat sources.
- Freezer-Friendly: This soup is perfect for meal prepping or freezing. You can store it in an airtight container for up to 3 months. To reheat, simply thaw it overnight and heat it up on the stove.
- Cheese Options: While a Mexican cheese blend is delicious, you can also use Monterey Jack, cheddar, or even queso fresco for a more authentic taste.
- Add Veggies: For more texture and nutrition, feel free to throw in diced bell peppers, zucchini, or even spinach. They’ll add color and additional layers of flavor.
Recipe Variations
- Vegetarian Option: Skip the chicken and use a combination of beans (black beans, pinto beans, or kidney beans) and extra vegetables for a hearty vegetarian version.
- Low-Carb Version: If you’re following a low-carb diet, you can omit the corn and beans. You can add extra chicken or cauliflower for a thicker texture.
- Dairy-Free Version: If you’re dairy-free, substitute the cream cheese with a dairy-free cream cheese or coconut cream for the same creamy texture. Use a dairy-free cheese for the topping.
- Spicy Green Enchilada Chicken Soup: Add more heat with fresh chilies, chipotle in adobo, or a teaspoon of chili flakes. For a smoky kick, you can even add a small amount of smoked paprika.
Final Words
Crock Pot Green Enchilada Chicken Soup is the kind of dish that brings joy with every spoonful. It’s a comforting, easy-to-make meal that doesn’t require much hands-on effort but delivers big on flavor. Whether you’re making it for a busy weeknight dinner, a chilly weekend lunch, or prepping for the week ahead, this recipe will leave you feeling satisfied and nourished. Plus, the best part is that the slow cooker does most of the work for you, which means less time in the kitchen and more time enjoying the meal.