There’s just something magical about a warm bowl of soup simmering in the crock pot all day. It fills the house with an irresistible aroma and makes dinnertime effortless. If you love bold flavors, creamy textures, and the ease of slow-cooker meals, this Crock Pot Green Enchilada Chicken Soup is about to become your new favorite comfort food.

This recipe brings together the tangy kick of green enchilada sauce, tender shredded chicken, and creamy goodness in one satisfying bowl. It’s packed with Tex-Mex flavors, yet it’s mild enough for the whole family to enjoy. Plus, it’s incredibly easy—just dump the ingredients in the slow cooker, let them work their magic, and come back to a deliciously creamy, flavorful soup.

Let’s get started!

Why You’ll Love This Soup

• Effortless Slow-Cooker Meal – No standing over the stove, just set it and forget it.
• Rich and Creamy – The combination of cream cheese and heavy cream makes it irresistibly smooth.
• Packed with Flavor – Green enchilada sauce, diced tomatoes with green chilies, and warm spices make every bite exciting.
• Customizable – Make it spicier, lighter, or heartier with a few easy tweaks.

Now that we’ve covered why this soup is a must-try, let’s walk through the simple steps to make it.

Step 1: Prepare the Crock Pot

First things first, grab your slow cooker and place 1 ½ pounds of boneless, skinless chicken breasts (or thighs) at the bottom. If you prefer dark meat, chicken thighs will give the soup a richer taste. Either way, once the chicken slow-cooks, it’ll be tender enough to shred effortlessly.

Step 2: Add the Flavor-Packed Ingredients

This is where all the flavor-building magic happens. Pour the following into the crock pot:

• 1 (28 oz) can of green enchilada sauce – This is the star ingredient that gives the soup its bold, tangy kick.
• 4 cups of chicken broth – Adds depth and keeps the soup from being too thick.
• 1 (10 oz) can of diced tomatoes with green chilies – A little extra spice and acidity to balance the richness.
• 1 (4 oz) can of diced green chilies – Enhances the flavor and gives it a slight heat.

Step 3: Season the Soup

To make sure every bite is loaded with flavor, add the following seasonings:

• 1 teaspoon garlic powder – A warm, savory base.
• 1 teaspoon onion powder – Helps round out the flavor.
• 1 teaspoon cumin – A must-have for that Tex-Mex taste.
• ½ teaspoon smoked paprika – Adds a subtle smokiness.
• ½ teaspoon salt and ½ teaspoon black pepper – To season everything perfectly.

Give everything a good stir so the seasonings blend into the broth. At this point, your crock pot is packed with layers of flavor, and the slow-cooking process will bring them all together beautifully.

Step 4: Let the Slow Cooker Do the Work

Cover the crock pot and cook on LOW for 6-7 hours or HIGH for 3-4 hours. You’ll know it’s ready when the chicken is tender enough to shred easily with a fork.

Step 5: Shred the Chicken

Once the chicken has cooked through and is fall-apart tender, it’s time to shred it. Carefully remove the chicken breasts (or thighs) from the crock pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. The slow cooking makes this super easy—the meat practically falls apart with just a little pressure.

Once shredded, return the chicken to the slow cooker. Stir it into the soup so it soaks up all the delicious flavors.

Step 6: Make It Creamy

Now, it’s time to take this soup to the next level. To make it rich and creamy, add:

• 1 (15 oz) can of white beans, drained and rinsed – These add a hearty texture and a subtle, creamy consistency.
• 1 (8 oz) package of cream cheese, cubed – The secret to an ultra-smooth, velvety soup.
• ½ cup heavy cream – For a final touch of indulgence.

Stir everything together and let the soup cook for an additional 20-30 minutes on LOW until the cream cheese has completely melted and blended into the broth. If you see little bits of cream cheese at first, don’t worry—it will smooth out as it warms up. Stir occasionally to help it mix in.

Step 7: Serve and Garnish

Once the soup is creamy and well blended, it’s ready to serve! Ladle it into bowls and add your favorite toppings. Here are some great options:

• Shredded cheese – Monterey Jack, cheddar, or a Mexican blend work beautifully.
• Fresh cilantro – Adds a fresh, herby contrast to the richness.
• Sliced jalapeños – For an extra kick of spice.
• Crushed tortilla chips – Adds the perfect crunch.
• Lime wedges – A squeeze of lime brightens up the flavors and balances the creaminess.

Tips and Variations

Want to customize your soup? Here are a few simple ways to switch things up:

• Make it spicier – Add extra diced green chilies, a dash of cayenne pepper, or some chopped fresh jalapeños.
• Thicker soup – Use an immersion blender to blend a portion of the soup before adding the shredded chicken back in. This creates a thicker, heartier texture.
• Lighter version – Swap the heavy cream for Greek yogurt and use reduced-fat cream cheese.
• Boost the heartiness – Stir in corn, black beans, or even cooked rice for extra substance.

This soup is incredibly versatile, so feel free to adjust it to your taste!

Frequently Asked Questions

If you’re making this Crock Pot Green Enchilada Chicken Soup for the first time, you might have a few questions. Here are some of the most common ones to help you out.

1. Can I use frozen chicken in this recipe?

Yes! You can add frozen chicken directly to the slow cooker, but you may need to increase the cooking time by an hour or so. Make sure the chicken reaches an internal temperature of 165°F before shredding.

2. How can I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup in a pot over medium heat, stirring occasionally. If it has thickened in the fridge, add a splash of chicken broth or milk to loosen it up.

3. Can I freeze this soup?

Yes, but with a small modification. Since dairy can separate when frozen, it’s best to freeze the soup before adding the cream cheese and heavy cream. Once thawed and reheated, stir in the dairy ingredients for a fresh, creamy texture. Store in a freezer-safe container for up to 3 months.

4. What can I use instead of cream cheese?

If you prefer a lighter option, you can swap the cream cheese for Greek yogurt or sour cream. This will still give the soup a creamy texture without as much richness.

5. Can I make this in an Instant Pot?

Absolutely! To make this in an Instant Pot:

• Add the chicken, enchilada sauce, broth, tomatoes, chilies, and spices.
• Cook on Manual (High Pressure) for 15 minutes, then let it naturally release for 10 minutes before quick releasing the rest of the pressure.
• Shred the chicken, stir in the beans, cream cheese, and heavy cream, and cook on the sauté setting until everything is smooth and creamy.

Final Thoughts

This Crock Pot Green Enchilada Chicken Soup is the perfect blend of comfort and convenience. It’s packed with flavor, easy to make, and can be customized to fit your taste. Whether you’re making it for a cozy family dinner or meal prepping for the week, it’s sure to become a go-to recipe.

If you try this soup, let me know how it turns out! Leave a comment with your favorite variations or toppings—I’d love to hear how you make it your own. Happy cooking!