This slow cooker green enchilada soup has everything you love about classic green chile chicken enchiladas in soup form. It’s creamy, flavorful and easily made in the crockpot!
Love soup recipes? Try my albondigas soup, zuppa Toscana and chicken and rice soup.
Table of Contents
Slow Cooker Green Enchilada Soup
This green enchilada chicken soup is so easy to make and tastes absolutely delicious. It’s one of my favorite slow cooker recipes and a fun variation of my popular chicken enchilada soup, but uses green enchilada sauce instead of red.
I love the creaminess in this soup recipe with the little bit of spice from the green chiles. The green enchilada sauce tastes similar to salsa verde and adds the perfect flavor. Absolutely delicious! If you love my green chile chicken enchilada casserole, you’ll love the flavors in this cozy bowl of slow cooker soup!
How to Make Green Enchilada Chicken Soup
Combine the boneless skinless chicken breasts, chicken broth, enchilada sauce, green chiles, white beans and corn in a large slow cooker. Add in the cumin, chili powder and garlic powder.
Cook on high for 3-4 hours, or until the chicken is tender enough to shred. Remove chicken and place on a cutting board and shred (removing any extra fat).
Stir cream cheese (make sure it’s at room temperature so it doesn’t curdle). Then place chicken back in the slow cooker and cook for an additional 15 minutes, or until the cream cheese has melted. Salt and pepper to taste and then serve!
Serving Suggestions
As with any of the best Mexican food recipes, or my white chicken chili or this chicken tortilla soup the added toppings take the crockpot green chicken enchilada soup to the next level.
- Shredded cheese
- Sour cream
- Diced avocado
- Cilantro
- Tortilla strips (or crushed tortilla chips)
- Sliced jalapenos
- Squeeze of lime juice
Stovetop Green Enchilada Soup
For a faster alternative, this soup can be made just as easily on the stove. Start with 3 cups cooked and shredded chicken (rotisserie is great in a pinch). Then combine all of the ingredients in a large pot and let the soup simmer on low heat for about 20 to 30 minutes. Right before serving, mix in the cream cheese until smooth.
Variations
This crockpot green chicken enchilada soup recipe can be easily customized to your liking or based on what you have on hand.
- Spice. Add in a few more Tablespoons of chopped green chiles, or use the hot chiles instead of mild. You could also sprinkle in some red pepper flakes for an extra boost of heat.
- Beans. Bulk it up even more with a can of black or kidney beans, both go well with Southwest flavors just like in my crock pot chicken tortilla soup.
- Vegetables. This soup is great for sneaking in more veggies. Chopped onions, bell peppers or zucchini all make great additions.
- Meat. You can swap chicken breasts for boneless, skinless chicken thighs if you prefer. Thighs are a bit fattier which will create an even bolder flavor.
More easy Mexican dinners to try include creamy chicken enchiladas, chicken enchilada casserole or green chili burritos.
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Green Enchilada Chicken Soup
Ingredients
- 1 ½ to 2 pounds chicken breasts , I used frozen
- 32 ounces chicken stock
- 10 ounces green enchilada sauce
- 4.5 ounces chopped green chiles
- 15 ounces white beans , drained and rinsed
- 1 cup corn
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 4 ounces cream cheese , softened and cubed
- Salt and Pepper
Optional toppings: shredded cheese, avocado, sour cream, cilantro and tortilla strips
Instructions
- Combine in crockpot. Combine the 1 1/2 pounds chicken breasts, 32 ounces chicken stock, 10 ounces green enchilada sauce, 4.5 ounces green chiles, 15 ounces white beans and 1 cup corn in a large slow cooker. Add in 2 teaspoons cumin, 2 teaspoons chili powder and 1 teaspoon garlic powder.
- Cook. Cook on high for 3-4 hours, or until the chicken is tender enough to shred. Remove chicken and place on a cutting board and shred (removing any extra fat).
- Add cream cheese. Stir 4 ounces cream cheese (make sure it's at room temperature so it doesn't curdle). Then place chicken back in the slow cooker and cook for an additional 15 minutes, or until the cream cheese has melted. Salt and pepper to taste.
- Serve. Ladle into bowls. Serve with desired toppings. Enjoy!
Notes
- Beans – feel free to add in another can of white beans, black or kidney beans.
- Vegetables – some great additions are chopped onions, bell peppers and zucchini.
- Use 3 cups cooked and shredded chicken. Then add all of the ingredients to a large pot and simmer 20 to 30 minutes. Add the cream cheese at the end.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Chicken, Chicken, Cinco De Mayo, Crockpot, Crockpot, Crockpot, Dinner, Gluten-Free, Mexican, Nut-Free, One Pot, One Pot, Soups, Stovetop, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Your recipe blog is hands down my favorite one I’ve subscribed to!! I have this recipe in the crockpot as we speak and can’t wait to try it out! Every recipe I’ve tried from you has turned out incredible. And just when I was feeling frustrated with what I was going to make this week, your email shows up to the rescue with some tasty soups!! Thank you for being amazing!!
So glad to hear Natalie! You’re too kind. Thanks for the review :)
Love the heartiness the white beans bring to this soup. Great one for winter!
This soup is everything! It’s nutritious, warming, and delicious. Perfect for cozy winter evenings. I’m making it for sure. Thanks!
So much goodness in this soup recipe! Delicious!
I won our soup cook off at work with this recipe!!!!!
I didn’t add the black beans til the end though…. worried they might become mushy because I cooked it for 8 hours on low vs 4 on high.
That’s so great to hear! Glad you won! :)
I love your green enchiladas so I can’t wait to try these! YUM!
This is cooking in my corckpot as we speak. Quick question. What is the serving size?
Can’t wait to try this but I have a couple questions… Did you defrost the chicken first and could you use fat fre or low fat cream cheese without compromising the flavor?
Hi Kathy! I don’t, I just put the chicken breasts in frozen. Also, I think it would taste just as good with low fat cream cheese! Hope you enjoy this recipe. :)
I love soups and my crock pot so this looks like a winner in my book! Can’t wait to try it!
Looks so tasty! Especially on a cold day like to today!