If you’re craving a comforting, flavor-packed meal that feels like a warm hug from the inside out, the Crock Pot Green Enchilada Chicken Soup Recipe is an absolute must-try. This hearty soup brings together tender shredded chicken, creamy cheese, and a gentle kick of green enchilada sauce that dances with the smokiness of cumin and paprika. It’s a fuss-free, slow-cooker delight that’s perfect for busy days but never skimping on incredible, home-cooked flavor. Once you make it, you’ll find yourself reaching for this recipe again and again, especially when you want something nourishing with a little Mexican-inspired flair!
Ingredients You’ll Need
Simple ingredients combine effortlessly in this soup, each playing an essential role to create a rich and satisfying bowl full of vibrant color and layered taste. From the hearty chicken to the creamy cheeses and the zing of fresh lime, every element adds a unique touch to your Crock Pot Green Enchilada Chicken Soup Recipe.
- 1 ½ lbs boneless, skinless chicken breast: The tender protein base that soaks up all the delicious flavors.
- 2 cups low-sodium chicken broth: Adds savory depth without overpowering the other ingredients.
- 1 (10 oz) can green enchilada sauce: The soul of the soup, bringing vibrant color and authentic Mexican flavor.
- 1 (4 oz) can diced green chilies: Introduces a subtle heat and freshness.
- 1 (14 oz) can white beans, drained and rinsed: Adds creaminess and satisfying texture to the soup.
- 1 cup frozen corn: Sweetness and a burst of texture in every spoonful.
- 1 teaspoon ground cumin: Brings a warm, earthy aroma that ties all ingredients together.
- 1 teaspoon garlic powder: Elevates the savory flavor profile magnificently.
- ½ teaspoon onion powder: Adds a subtle pungency that complements the garlic.
- ½ teaspoon smoked paprika: Infuses a gentle smoky undertone.
- ½ teaspoon salt (or to taste): Balances and enhances the overall flavors.
- ½ teaspoon black pepper: A pinch of spice that wakes up each bite.
- 4 oz cream cheese, softened: Melts into a velvety richness that makes the soup irresistibly creamy.
- ½ cup sour cream: Adds tangy smoothness and a luscious texture.
- ½ cup shredded Monterey Jack or Mexican blend cheese: Provides melty, cheesy goodness.
- Juice of 1 lime: Brightens and balances the richness with a fresh citrus pop.
- Fresh cilantro and sliced jalapeños for garnish (optional): Offers a burst of herbaceous brightness and extra heat if you like.
How to Make Crock Pot Green Enchilada Chicken Soup Recipe
Step 1: Layer the Crock Pot
Start by placing your chicken breasts right at the bottom of the crock pot. This allows them to cook evenly and absorb all the wonderful flavors from the liquids and seasonings you’ll add next.
Step 2: Add the Broth, Sauces, and Veggies
Pour in the chicken broth along with the green enchilada sauce and diced green chilies. Toss in the drained white beans and frozen corn to bring both heartiness and sweetness. Sprinkle all your dry spices—cumin, garlic powder, onion powder, smoked paprika, salt, and pepper—over the top to infuse every bite with layered flavor.
Step 3: Choose Your Cooking Time – Low or High
Cover and cook on LOW for 6 to 7 hours if you have time to let the flavors meld slowly, or HIGH for 3 to 4 hours if you’re in a bit of a rush. Either method yields deliciously tender chicken that’s ready to be shredded.
Step 4: Shred the Chicken
Once your cooking time is up, remove the chicken breasts and shred them with two forks. This step is key because it transforms the chicken into the perfect tender, bite-sized pieces that blend seamlessly with the soup.
Step 5: Stir in the Creamy Ingredients
Return the shredded chicken to the crock pot, then add softened cream cheese, sour cream, and shredded cheese. Stir everything together until creamy, melted, and smooth, creating a rich texture that feels indulgent but wholesome.
Step 6: Add the Finishing Touch of Lime
Stir in the juice of one fresh lime, which adds a vibrant, zesty lift to the soup and balances all the creamy, smoky flavors beautifully.
Step 7: Serve It Up
Your Crock Pot Green Enchilada Chicken Soup Recipe is now ready to be ladled into bowls and enjoyed hot, alongside your favorite garnishes and sides.
How to Serve Crock Pot Green Enchilada Chicken Soup Recipe
Garnishes
Nothing elevates this soup like fresh garnishes. Sprinkle chopped cilantro for a punch of herbal brightness and scatter thinly sliced jalapeños if you want to dial up the heat. A dollop of sour cream or extra shredded cheese can add even more creamy comfort.
Side Dishes
Serve this soup with warm, crusty bread or crunchy tortilla chips for dipping. A simple side salad with lime vinaigrette complements the richness perfectly, keeping the meal balanced but satisfying.
Creative Ways to Present
For an extra special touch, serve the soup in mini bread bowls or hollowed-out bell peppers. Garnish with avocado slices and a sprinkle of toasted pumpkin seeds to add texture and a fresh twist. These ideas make your Crock Pot Green Enchilada Chicken Soup Recipe feel like a festive centerpiece.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in an airtight container and keep it in the refrigerator for up to 3 days. The flavors actually deepen overnight, so you might find your second helping tastes even better!
Freezing
This soup freezes brilliantly. Transfer cooled soup into freezer-safe containers or bags, then freeze for up to 3 months. Just be sure to leave room for expansion and thaw fully in the fridge before reheating.
Reheating
Warm your soup gently on the stovetop over medium heat, stirring occasionally to keep the creamy ingredients from separating. If it feels too thick, add a splash of chicken broth or water to reach your desired consistency. It’s just as comforting and delicious the second time around!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even more flavorful and stay super tender when slow-cooked. Just adjust the cooking time slightly if your thighs are bone-in.
Is this soup spicy?
The heat level is mild and balanced to please most palates, but you can easily add jalapeños or a pinch of cayenne for extra kick if you enjoy spice.
Can I make this recipe in an Instant Pot?
Yes! Use the sauté function to brown the chicken briefly, then add all ingredients, seal, and cook on high pressure for about 15 minutes, followed by a quick release.
What if I don’t have green enchilada sauce?
You can substitute with salsa verde for a similar tangy flavor or mix tomatillo sauce with some green chilies to create your own version.
Can I make this vegetarian?
For a vegetarian twist, omit the chicken and use vegetable broth. Replace the chicken with hearty beans, extra corn, and perhaps some sautéed mushrooms for depth.
Final Thoughts
There’s something truly magical about how effortless and flavorful this Crock Pot Green Enchilada Chicken Soup Recipe is. It fills your kitchen with inviting aromas and your bowl with pure comfort. Whether you’re feeding family or entertaining friends, it’s the kind of dish that feels like a warm welcome and a celebration all at once. Give it a try and you might just find your new all-time favorite cozy meal!
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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-American
- Diet: Halal
Description
This Crock Pot Green Enchilada Chicken Soup is a comforting and flavorful slow-cooked dish combining tender chicken breasts with green enchilada sauce, white beans, corn, and a blend of spices. Cream cheese, sour cream, and shredded cheese enrich the soup, while fresh lime juice and optional cilantro and jalapeños add a bright finishing touch. Perfect for an easy weeknight meal, it serves six with a satisfying and creamy texture.
Ingredients
Protein and Broth
- 1 ½ lbs boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
Sauce and Vegetables
- 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
Spices
- 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 and Garnishes
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup shredded Monterey Jack or Mexican blend cheese
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
- Sliced jalapeños for garnish (optional)
Instructions
- Prepare the crock pot: Place the boneless, skinless chicken breasts into the crock pot, laying them flat to ensure even cooking.
- Add liquids and vegetables: Pour in the low-sodium chicken broth, green enchilada sauce, diced green chilies, drained white beans, and frozen corn into the crock pot with the chicken. Mix in all the seasonings: ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper to evenly distribute the flavors.
- Cook on low: Set the crock pot to the LOW setting and cook for 6 to 7 hours or until the chicken is tender and cooked through.
- Alternative high setting: Alternatively, if short on time, cook on the HIGH setting for 3 to 4 hours until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken breasts from the crock pot carefully, and using two forks, shred them finely.
- Return shredded chicken: Add the shredded chicken back into the crock pot and stir to combine it with the soup base.
- Add cheeses and cream: Mix in the softened cream cheese, sour cream, and shredded Monterey Jack or Mexican blend cheese until all the cheeses melt completely, creating a creamy texture throughout the soup.
- Finish with lime juice: Squeeze the fresh juice of one lime into the soup and stir well to add bright acidity that balances the richness.
- Serve and garnish: Ladle the hot soup into bowls and garnish with fresh cilantro leaves and sliced jalapeños if desired for extra flavor and heat.
Notes
- For a spicier soup, add more diced jalapeños or a dash of hot sauce.
- You can substitute black beans for white beans if preferred.
- Adjust salt according to your taste and the saltiness of your enchilada sauce.
- This soup can be made a day ahead; flavors intensify when refrigerated overnight.
- To make it dairy-free, substitute cream cheese and sour cream with dairy-free alternatives.
- Serve with warm tortillas or cornbread for a complete meal.
