Crock Pot Green Enchilada Chicken Soup 🌿🥣
Creamy, zesty, and packed with flavor—this Crock Pot Green Enchilada Chicken Soup is the ultimate cozy meal for busy days. It’s everything you love about green enchiladas transformed into a hearty, slow-cooked soup. Perfect for family dinners, meal prep, or curling up with a warm bowl on a chilly night!
Ingredients:
1½ lbs boneless, skinless chicken breasts
1 (15 oz) can green enchilada sauce
1 (4 oz) can diced green chiles
1 (15 oz) can white beans, drained and rinsed
1 (15 oz) can sweet corn, drained
1 (8 oz) package cream cheese, cubed and softened
1 cup sour cream
1 cup shredded pepper jack cheese
½ cup shredded cheddar cheese
1 small yellow onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 tsp ground cumin
1 tsp dried oregano
½ tsp chili powder
Salt and black pepper, to taste
For Garnish (Optional):
Fresh chopped cilantro
Diced avocado
Sliced jalapeños
Tortilla strips or crushed tortilla chips
Extra shredded cheese
Lime wedges
Instructions:
Step 1: Layer in the Crock Pot
Place the chicken breasts into the bottom of a 6-quart slow cooker. Add the diced onion, garlic, green enchilada sauce, diced green chiles, corn, beans, and chicken broth. Sprinkle in the cumin, oregano, chili powder, salt, and pepper. Stir gently to combine.
Step 2: Cook Low and Slow
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and fork-tender.
Step 3: Shred the Chicken
Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup and stir to incorporate.
Step 4: Make It Creamy
Add the cubed cream cheese and sour cream to the crock pot. Stir until the cream cheese is fully melted and the soup becomes rich and creamy.
Step 5: Add the Cheese
Mix in the shredded pepper jack and cheddar cheese. Let it melt for another 10–15 minutes on LOW, stirring occasionally.
Step 6: Final Seasoning and Serve
Taste and adjust seasoning if needed. Ladle the soup into bowls and top with your favorite garnishes—chopped cilantro, avocado, jalapeños, tortilla strips, and a squeeze of lime make it extra special.
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6