Crock Pot Green Enchilada Chicken Soup

Warm Up With Deliciousness!

Ever walked into a room and been greeted by the heavenly aroma of simmering spices and tender chicken? That’s exactly what you’ll get with Crock Pot Green Enchilada Chicken Soup. This creamy, zesty delight transforms ordinary chicken into a fiesta for your taste buds, all while you kick your feet up and let your slow cooker do the heavy lifting. Perfect for busy weeknights or those chilly evenings when you just want something cozy!

Why Make This Recipe

Here’s the deal: easy cleanup meets pure flavor with this recipe. You toss everything in the crock pot and walk away, giving you more time to binge your favorite show (or simply take a much-needed break). Plus, it’s budget-friendly — who doesn’t want a delicious meal that won’t break the bank? And did I mention it’s family-friendly? Kids (and picky partners) gobble it up without batting an eye!

Ingredients

You don’t need fancy stuff — just these basics!

• 1 lb chicken breasts
• 1 can green enchilada sauce
• 1 can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 cup cream cheese
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, sour cream

Directions

1. Place the chicken breasts in the crock pot.
2. Add in the green enchilada sauce, diced tomatoes, chicken broth, onion, bell pepper, and garlic.
3. Season everything with salt and pepper.
4. Cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is cooked through.
5. Remove the chicken, shred it with two forks, and return it to the pot.
6. Stir in the cream cheese and shredded cheese until melted and well combined.
7. Serve hot, garnished with your choice of toppings.

How to Make Crock Pot Green Enchilada Chicken Soup (Overview)

Making this dreamy soup is a breeze. First, you layer the ingredients in the crock pot—honestly, just throw it all in! As it cooks, your house fills with mouthwatering scents that will make neighbors jealous. Once the chicken is ready, shred it and stir in the cheesy goodness. Don’t skip the cream cheese; it’s the secret to that luxurious texture!

How to Serve Crock Pot Green Enchilada Chicken Soup

Get creative with your toppings! Imagine a bowl adorned with avocado slices, fresh cilantro, and a dollop of sour cream. The creamy soup and crunchy toppings create a beautiful contrast. Pair it with some crusty bread or tortilla chips for that perfect crunch and you’ve got yourself a cozy meal that feels like a warm hug on a chilly day.

How to Store Crock Pot Green Enchilada Chicken Soup

Got leftovers? Lucky you! Store any leftover soup in an airtight container in the fridge for up to 3-4 days. You can also freeze it for later enjoyment, and it should keep well for about 3 months. When you’re ready to dig in again, simply reheat it on the stove or in the microwave until it’s hot and steamy.

Tips to Make Crock Pot Green Enchilada Chicken Soup

• Don’t skip the onion and garlic — they add depth and flavor.
• For a lighter version, use shredded rotisserie chicken. It’s a real time-saver!
• Want a little kick? Add some diced jalapeños or chili powder to spice things up.
• If you like it extra creamy, stir in a little extra cream cheese before serving.
• Feel free to swap out ingredients based on what’s in your pantry! Black beans and corn can be delightful additions.

Variation

Craving a twist? Try making it vegan by swapping the chicken for chickpeas and using vegan cream cheese. You can also amp it up with spicy salsa or dive into the world of different enchilada sauces—smoky chipotle, anyone? 🌶️

FAQs

Can I use frozen chicken for this soup?
Absolutely! Just add an extra hour or two to the cooking time, and ensure it’s fully cooked before shredding.

How can I make this soup spicier?
Add more green chilies or a dash of hot sauce before serving for that extra kick!

Can I make this ahead of time?
For sure! You can prep all ingredients the night before, store them in the fridge, and toss everything in the crock pot in the morning. Easy peasy!

📌 Pin this recipe for your next cozy dinner night!

Crock Pot Green Enchilada Chicken Soup

A creamy and zesty chicken soup made easy in your crock pot, perfect for chilly evenings and busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb chicken breasts Use frozen chicken if desired, increasing cook time.
• 1 can green enchilada sauce
• 1 can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 cup cream cheese For a lighter version, consider using vegan cream cheese.
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 onion, chopped Do not skip, as it adds flavor.
• 1 bell pepper, chopped
• 2 cloves garlic, minced Key for flavor depth.
• to taste Salt and pepper

Optional Toppings

• to taste avocado For garnish.
• to taste cilantro Fresh herbs enhance flavor.
• to taste sour cream Creamy addition.

Method

 

Preparation

1. Place the chicken breasts in the crock pot.
2. Add in the green enchilada sauce, diced tomatoes, chicken broth, onion, bell pepper, and garlic.
3. Season everything with salt and pepper.

Cooking

1. Cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is cooked through.
2. Remove the chicken, shred it with two forks, and return it to the pot.
3. Stir in the cream cheese and shredded cheese until melted and well combined.

Serving

1. Serve hot, garnished with your choice of toppings.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat before serving.