Go Back
Bowl of Crock Pot Green Enchilada Chicken Soup garnished with cilantro.

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
Cook Time 8 hours
Total Time 8 hours 15 minutes
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.