Here’s a full, comforting recipe for Crock Pot Green Enchilada Chicken Soup—it’s creamy, flavorful, and super easy to make. Perfect for busy days! 🍲
Crock Pot Green Enchilada Chicken Soup
Ingredients (serves 6–8)
- 1½ lbs boneless, skinless chicken breasts (or thighs)
- 1 (28 oz) can green enchilada sauce
- 1 (15 oz) can white beans (cannellini or great northern), drained & rinsed
- 1 (15 oz) can corn, drained
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- Salt & pepper, to taste
- 1 (8 oz) block cream cheese, cubed
Optional toppings:
- Shredded cheese (Monterey Jack or cheddar)
- Sour cream or Greek yogurt
- Fresh cilantro
- Tortilla strips or crushed chips
- Lime wedges
Instructions
- Add ingredients to the crock pot
- Place chicken in the slow cooker.
- Add green enchilada sauce, beans, corn, onion, garlic, chicken broth, cumin, chili powder, oregano, salt, and pepper.
- Cook
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
- Cover and cook:
- Shred the chicken
- Remove chicken, shred with two forks, then return it to the crock pot.
- Make it creamy
- Add cubed cream cheese.
- Stir, cover, and cook an additional 20–30 minutes until fully melted and creamy.
- Taste & serve
- Adjust seasoning as needed.
- Ladle into bowls and add your favorite toppings.
Tips & Variations
- For extra heat, add diced green chilies or a jalapeño.
- Swap cream cheese for heavy cream or half-and-half for a lighter texture.
- Add cooked rice or quinoa to make it even heartier.
This soup is rich, tangy, and comforting, with that classic green enchilada flavor—perfect for weeknights or meal prep.
If you want, I can also give you a dump-and-go freezer meal version or a dairy-free alternative.
