This Crock Pot Green Chicken Enchilada Soup recipe is an easy crock pot recipe that is super flavorful, loaded with tender, shredded chicken, green enchilada sauce, salsa verde, green chilies, cheese, black beans, and corn. Super easy and super delicious.
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If you’re a fan of Mexican-inspired dishes, then you’re going to love this enchilada soup. It takes all the delicious flavors you love in green chicken enchiladas and stuffs them into a super easy crock pot recipe.
I’ve made this recipe a handful of times now and had to share. As a busy mom and wife, recipes like this have always been gold to me, and when my family devoured it, I knew I had a hit on my hands.
This delicious soup combines chicken breasts with green enchilada sauce, zesty spices, beans, corn, cheese, and more to create a slow cooker soup that is absolutely overflowing with Tex-Mex flavors. The best part is that it’s as easy as it is delicious. Just throw everything in the slow cooker and let it do its thing.
If you love to make easy meals in your Crock Pot you’ve got to try this Slow Cooker Cheesy Chicken and Chicken Rotini Pasta.
Why You’ll Love This Green Enchilada Soup Recipe
- Flavors Hit All the High Notes! It’s creamy, cheesy, hearty, and super flavorful. Even better, it does all that using simple ingredients that are easily found at your local grocery store.
- Feeds a Crowd. It makes a big batch! Often we can have it for dinner a couple of nights during the week. That was, of course, if the kids and their friends didn’t devour it after school!
- Super Easy Crock Pot Recipe. In a few hours, you’ll have a rich, spicy enchilada soup that everyone loves and didn’t take a ton of time or effort for you to make. It doesn’t get any better than that!
Ingredients
- Chicken breasts: Choose boneless and skinless breasts for minimal effort and the best results. If you prefer thighs, you can also use boneless, skinless thighs instead.
- Aromatics: Fresh onions and garlic add depth of flavor to the soup broth.
- Slap Ya Mama seasoning: This Louisiana spice blend adds salt and a bit of spice. It’s our favorite but you can also use another Cajun-style seasoning blend.
- Black pepper and red pepper flakes: Rounds out the flavors and adds a bit of spiciness.
- Chicken broth: Using broth instead of water makes a more flavorful soup.
- Green enchilada sauce: This sauce made from tomatillos, green chilies, onions, and garlic gives our soup it’s green enchilada flavors.
- Salsa verde: Similar to the enchilada sauce but made with fresh ingredients that aren’t cooked. It adds freshness and brightness to the soup.
- Heavy cream: Adds creaminess to the soup.
- Cream cheese: Thickens and adds hints of tangy flavors to the soup.
- Diced green chiles: Added for more green chile flavor.
- Shredded Monterey Jack cheese: Gives the soup a bit of cheesiness.
- Black beans and corn: Adds a splash of color to the soup along with a bit of texture.
- Toppings: There are lots of options but cilantro, green onions, sour cream, diced avocado, and crispy tortilla strips are a few favorites.
Variations
- Change up the chicken: Use beef, pork, cooked ground beef, or even chorizo in place of the chicken for this recipe.
- Use rotisserie chicken to save some time. You can cook the other ingredients in the crock pot first and add shredded rotisserie chicken at the end if you like.
- Red chicken enchilada soup. Make a red version of this recipe by using regular salsa and red enchilada sauce.
- Kick up the spice. For an even spicier soup, add sliced or diced jalapenos.
How to Make Green Chicken Enchilada Soup
It only takes a few simple steps and a few minutes to make this recipe. It’s so simple that anyone can make it.
- Step 1: Cook the Chicken. Add the chicken, onions, garlic, chicken broth, seasonings, and enchilada sauce to a 6-8 quart crock pot sprayed with cooking spray. Cover and cook on high for 4 hours or on low for 6 to 8 hours.
- Step 2: Shred the Chicken. Remove the chicken from the crock pot, shred it, and return it to the crock pot.
- Step 3: Finish the Soup. Add the heavy cream, cream cheese, salsa verde, diced green chilies, shredded cheese, beans, and corn to the pot. Stir and cook for half an hour until the cheese melts.
- Step 4: Serve! Serve the soup hot and top with tortilla strips or tortilla chips and other toppings!
Serving Suggestions
This soup tastes just like enchiladas, so serve it next to your favorite enchilada pairings. Here are some of our favorite sides for meals!
- Side Dishes: Try a Mexican green beans, Mexican bean salad, BBQ corn, or charro beans!
- Rice: It goes great with Mexican rice or Spanish rice but white or brown work fine too!
- For Dipping: Enjoy some jalapeno cheese rolls or jalapeno popper puff pastry wheels!
- Toppings: Add a spoonful of sour cream or cheese on top along with avocado slices, tortilla strips, and green onions! If you want something different you can even try some pico de gallo or diced tomatoes on top.
Expert Tips
- Soften Your Cream Cheese. If it’s cold, it won’t melt correctly, and you’ll end up with little white bits of pure cream cheese in the soup. Let it sit on the counter for 30-45 minutes prior to adding it to the soup.
- Shred Hot Chicken. Shred your chicken while it’s as hot as possible. The hot meat will shred far more easily than cool meat.
- Storage. Store leftovers in the refrigerator in an airtight container for up to 3 days. For longer storage, freeze for up to 3 months in an airtight, freezer-safe container.
- Reheat. Place the soup in a saucepan on the stove until warmed through. Add some more broth of heavy cream if it’s too thick. If the soup is frozen, thaw it out in the fridge overnight before reheating.
Recipe FAQs
It absolutely can. Green enchilada sauce is basically just cooked salsa verde.
Absolutely. Simply place it in an airtight, freezer-safe container and freeze it for up to 3 months.
Shredding claws work great, but you can also use two forks to pull the chicken apart. I find it’s easiest to remove the chicken from the slow cooker and place it on a plate to shred.
This easy, delicious green enchilada soup with chicken is incredibly simple and so full of flavor. With less than a handful of steps, the hardest part about this recipe is waiting for the slow cooker to finish! Give this one a try, and I know your family and friends are going to love it as much as mine do.
More Delicious Soup Recipes You’ll Enjoy
Try this Chicken Tortilla Soup from Great Grub, Delicious Treats. It’s a hearty, flavorful, and delicious soup recipe that is loaded with tender chicken, green chilies, black beans, corn, and topped with crispy tortilla chips.
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Green Chicken Enchilada Soup
Ingredients
- 3 boneless skinless chicken breasts
- 1 cup onions, diced
- 3 cloves garlic, minced
- 1 teaspoon Slap Ya Mama
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 24 ounce chicken broth
- (2) 15 ounce green enchilada sauce
- 7 ounce salsa Verde
- 1 cup heavy cream
- 4 ounce cream cheese, room temperature
- 4 ounce diced green chilies
- 2 cups shredded Monterey Jack cheese
- (2) 15 ounce black beans, drained
- (2) 15 ounce whole kernel corn, drained
- 4 ounce bag tortilla strips
- Optional toppings: Cilantro, green onions, sour cream and diced avocado
Instructions
- Spray a 6 -8 quart slow cooker with non-stick cooking spray.
- Add chicken, onions, garlic, seasonings, chicken broth, and enchilada sauce. Stir.
- Cover and cook on high for 4 hours or low for 6-8 hours.
- Shred chicken, return to crock pot, and add heavy cream, cream cheese, salsa Verde, diced green chilies, shredded cheese, beans and corn. Stir to combine.
- Continue to cook on high for 30 additional minutes until the cheese is melted.
- Serve into individual serving bowls, top with optional toppings and tortilla strips.
Notes
- Soften Your Cream Cheese. If it’s cold, it won’t melt correctly, and you’ll end up with little white bits of pure cream cheese in the soup. Let it sit on the counter for 30-45 minutes prior to adding it to the soup.
- Shred Hot Chicken. Shred your chicken while it’s as hot as possible. The hot meat will shred far more easily than cool meat.
- Storage. Store leftovers in the refrigerator in an airtight container for up to 3 days. For longer storage, freeze for up to 3 months in an airtight, freezer-safe container.
- Reheat. Place the soup in a saucepan on the stove until warmed through. Add some more broth of heavy cream if it’s too thick. If the soup is frozen, thaw it out in the fridge overnight before reheating.
Can u cook this over the stove
Hi Sherry, yes you sure can. We hope you enjoy this soup. 🙂