If you’re craving a comforting, flavorful, and downright irresistible meal, then you’ve got to try this Crock Pot Green Enchilada Chicken Soup Recipe. It’s a creamy, zesty bowl of goodness that combines tender chicken, hearty beans, and the vibrant kick of green enchilada sauce. This soup is the perfect soul-warming dish for any day, especially when you want a hassle-free dinner that fills your home with amazing aromas while cooking itself slowly to perfection.
Ingredients You’ll Need
This recipe calls for simple ingredients, yet each one plays a crucial role in creating a balance of flavors, textures, and colors that make this soup truly standout. From the tender chicken breast to the spicy green chilies and creamy cheeses, every component brings something special to the table.
- Boneless, skinless chicken breast (1 ½ lbs): The protein base that becomes tender and flavorful after slow cooking.
- Low-sodium chicken broth (2 cups): Adds savory depth without overpowering the other ingredients.
- Green enchilada sauce (1 10 oz can): The star ingredient providing the signature zesty, slightly tangy flavor.
- Diced green chilies (1 4 oz can): Injects a mild heat and bright, green color.
- White beans (1 14 oz can, drained and rinsed): Adds creaminess and heartiness to the soup.
- Frozen corn (1 cup): Brings subtle sweetness and texture contrast.
- Ground cumin (1 teaspoon): Provides earthy warmth to complement the spices.
- Garlic powder (1 teaspoon): Enhances savory notes with a fragrant garlic punch.
- Onion powder (½ teaspoon): Adds gentle sweetness and complexity.
- Smoked paprika (½ teaspoon): Brings a subtle smoky undertone pairing beautifully with the chicken.
- Salt and black pepper (each ½ teaspoon, or to taste): Essential for seasoning and balancing flavors.
- Cream cheese (4 oz, softened): For that luscious, creamy texture and rich flavor.
- Sour cream (½ cup): Adds tang and silkiness to the soup.
- Shredded Monterey Jack or Mexican blend cheese (½ cup): Melts into the soup for extra cheesiness and gooey goodness.
- Juice of 1 lime: Injects bright acidity to brighten and balance the richness.
- Fresh cilantro and sliced jalapeños (optional, for garnish): Adds freshness and a little extra kick if you like it spicy.
How to Make Crock Pot Green Enchilada Chicken Soup Recipe
Step 1: Start with the chicken
Place the boneless, skinless chicken breasts in the crock pot as the foundation of your soup. This slow cooker magic will cook them until they’re tender and shreddable.
Step 2: Add the liquids and spices
Pour in the chicken broth, green enchilada sauce, and diced green chilies right over the chicken. Sprinkle in the ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. These spices will infuse the whole pot with rich southwestern flavors.
Step 3: Slow cook for 6-7 hours
Set your crock pot on low and let it work its magic for 6 to 7 hours. This low-and-slow cooking locks in moisture and develops depth in every bite, merging flavors perfectly.
Step 4: Cook corn and beans for 3-4 hours
About 3-4 hours before serving, add the drained and rinsed white beans along with the frozen corn. This timing ensures they soften just right without falling apart.
Step 5: Shred the chicken
Remove the chicken breasts from the crock pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the soup for even distribution.
Step 6: Stir in creamy cheeses
Add the softened cream cheese, sour cream, and shredded Monterey Jack or Mexican blend cheese. Stir continuously until all the cheese melts smoothly into the soup, creating that signature creamy texture that makes this dish unforgettable.
Step 7: Brighten with lime juice
Squeeze in the juice of one lime and give the soup a good stir. The citrus brightness cuts through the richness, balancing flavors beautifully and bringing the soup to life.
Step 8: Serve and enjoy
Pour into bowls and garnish with fresh cilantro and sliced jalapeños if you crave that extra burst of freshness and heat. Now, it’s time to dig in!
How to Serve Crock Pot Green Enchilada Chicken Soup Recipe
Garnishes
Garnishes like freshly chopped cilantro and sliced jalapeños add an inviting pop of color and bright contrast against the creamy soup. Sour cream dollops or a sprinkle of extra cheese on top can also elevate the eating experience with creamy and melty finishes.
Side Dishes
This soup pairs wonderfully with simple sides that complement without overpowering. Consider warm corn tortillas, crusty bread, or a crisp green salad to round out your meal. Chips with guacamole or salsa on the side make for a fun, casual fork-and-scoop vibe.
Creative Ways to Present
For a festive touch, serve this crock pot green enchilada chicken soup in small, hollowed-out bread bowls. You can also turn it into a hearty taco filling by spooning it onto warm tortillas topped with shredded lettuce and diced tomatoes for a fun twist on presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it just as delicious the next day, if not better!
Freezing
This soup freezes well if you want to prepare in advance. Ladle cooled soup into freezer-safe containers, leaving some room for expansion. Freeze for up to 3 months, then thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium heat or in the microwave. Stir occasionally to keep the soup creamy and smooth, and add a splash of broth or water if it has thickened too much.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and stay juicy, but the cooking time remains the same.
Is it possible to make this soup without dairy?
You can substitute the cream cheese and sour cream with dairy-free alternatives, but be aware that the soup might be less creamy.
How spicy is the Crock Pot Green Enchilada Chicken Soup Recipe?
The heat is moderate thanks to the green chilies and optional jalapeños. You can adjust spice levels easily by adding more or less jalapeño or using mild chilies.
Can I prepare this soup in a regular pot instead of a crock pot?
Yes! Simmer it gently on the stove over low heat for about 1.5 to 2 hours, but slow cooking truly develops the best flavor and tenderness.
What’s the best cheese to use in this soup?
Monterey Jack or a Mexican cheese blend melts beautifully and gives the soup a creamy, slightly tangy finish. Feel free to experiment with queso fresco for a different texture.
Final Thoughts
There’s something truly special about cozying up with a warm bowl of this Crock Pot Green Enchilada Chicken Soup Recipe. It’s simple to prepare, packed with incredible flavors, and feels like a big delicious hug from your kitchen. Give it a try and see why it quickly becomes a family favorite you’ll want to make again and again.
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Crock Pot Green Enchilada Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Fat
Description
A creamy, flavorful crock pot soup combining tender shredded chicken with green enchilada sauce, beans, corn, and warm spices. This comforting Green Enchilada Chicken Soup is slow-cooked to perfection and finished with creamy cheeses and fresh lime juice for a satisfying meal.
Ingredients
Main Ingredients
- 1 ½ lbs boneless, skinless chicken breast
- 2 cups low-sodium chicken broth
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chilies
- 1 (14 oz) can white beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
Dairy & Finishing Ingredients
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup shredded Monterey Jack or Mexican blend cheese
- Juice of 1 lime
Garnish (Optional)
- Fresh cilantro
- Sliced jalapeños
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts into the crock pot as the base of the soup.
- Add remaining ingredients: Pour in the low-sodium chicken broth, green enchilada sauce, diced green chilies, drained white beans, and frozen corn. Sprinkle in the ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper to evenly season the mixture.
- Cook the soup: Cover the crock pot and cook on low for 6 to 7 hours, allowing the flavors to meld and the chicken to become tender enough to shred easily.
- Alternative cooking time: If short on time, cook the soup on high for 3 to 4 hours until the chicken is cooked through and tender.
- Shred the chicken: Remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken back into the crock pot, stirring it into the soup.
- Add creamy ingredients: Stir in the softened cream cheese, sour cream, and shredded Monterey Jack or Mexican cheese blend until all cheeses have fully melted and combined to create a creamy texture.
- Finish with lime juice: Squeeze the juice of one lime into the soup and stir well to add a fresh, tangy brightness.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh cilantro leaves and sliced jalapeños if desired for added flavor and heat.
Notes
- Use low-sodium chicken broth to control the salt content in the soup.
- For extra spice, add more jalapeños or a pinch of cayenne pepper.
- Can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Freeze leftovers in airtight containers for up to 3 months; thaw overnight in the fridge before reheating.
- If cream cheese is too firm, soften it by microwaving for 20 seconds before adding.
