If comfort food had a color, it would be this soup’s vibrant green. Crock Pot Green Enchilada Chicken Soup is the kind of recipe that fills your kitchen with the savory smell of slow-cooked spices, tender shredded chicken, and creamy green enchilada sauce. It’s cozy, easy to make, and absolutely bursting with flavor from the very first bite.

What makes this soup extra special is the convenience of the slow cooker. With just a few minutes of prep, you can let your Crock Pot handle the heavy lifting. Whether you’re prepping dinner before a busy workday or looking for a no-fuss weekend meal, this soup offers a hearty, warm bowl of Southwest-inspired goodness with minimal effort.

Preparation Phase & Tools to Use

To create the most flavorful Crock Pot Green Enchilada Chicken Soup, you’ll want to have the following tools ready:

Crock Pot (Slow Cooker): The heart of this recipe. It ensures low and slow cooking which melds the flavors beautifully and results in tender chicken.
Cutting Board & Sharp Knife: These are must-haves for prepping ingredients like onion, garlic, and fresh toppings.
Measuring Cups & Spoons: Precision is key, especially for spices and liquids.

Tongs or Forks: Useful for shredding the chicken once it’s cooked to perfection.
Ladle: Ideal for serving up generous portions of this soup without spilling.

Each of these tools plays a role in making your cooking process smoother and your soup more delicious. Having everything set up before starting ensures a stress-free kitchen experience.

Ingredients for the Crock Pot Green Enchilada Chicken Soup

Each ingredient here brings its own charm to the soup bowl:

Boneless, skinless chicken breasts: The protein backbone, tender and juicy after slow cooking.
Green enchilada sauce: Delivers the signature zesty, tangy flavor and rich color.

Chicken broth: Builds the base and gives body to the soup.
Cream cheese: Adds luxurious creaminess and a mild tang.
Corn kernels: Offer pops of sweetness and color.

Diced green chiles: Provide a mild kick and depth of flavor.
Onion & garlic: These aromatics enhance the overall taste with savory notes.
Ground cumin & chili powder: Classic Southwestern spices that warm up the soup.

Salt & pepper: Essential for balance and seasoning.
Optional toppings: Shredded cheese, avocado slices, cilantro, lime wedges, tortilla strips.

How To Make the Crock Pot Green Enchilada Chicken Soup

Step 1: Layer the Base

Place the chicken breasts at the bottom of your Crock Pot. Add chopped onions, garlic, green enchilada sauce, green chiles, chicken broth, cumin, chili powder, salt, and pepper.

Step 2: Set and Simmer

Cover the Crock Pot and cook on low for 6-7 hours or high for 3-4 hours. The chicken should be fully cooked and easy to shred.

Step 3: Shred the Chicken

Once cooked, use tongs or forks to shred the chicken directly in the pot. It will absorb all the flavors beautifully.

Step 4: Add Creaminess

Stir in the cream cheese and corn. Let it melt and combine for about 20 minutes on high heat until smooth and creamy.

Step 5: Serve It Up

Ladle the soup into bowls and add your favorite toppings—a sprinkle of shredded cheese, a handful of chopped cilantro, avocado, or a squeeze of lime.

How to Serve and Store Crock Pot Green Enchilada Chicken Soup

This soup is perfect on its own or served with a side of warm tortillas, cornbread, or tortilla chips for dipping. The toppings really make it pop, so don’t skip the garnishes!

To store leftovers, let the soup cool completely and refrigerate in airtight containers for up to 4 days. You can also freeze it for up to 2 months. Reheat on the stovetop over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

What type of green enchilada sauce should I use?

Use your favorite store-bought green enchilada sauce or make your own if you prefer. Medium heat works great for most.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay juicy and add extra richness to the soup.

Is this soup spicy?

It has a mild kick from the green chiles and enchilada sauce, but it’s very family-friendly. You can always add hot sauce for extra heat.

Can I make it dairy-free?

Yes, you can swap the cream cheese for a dairy-free alternative or leave it out for a brothier version.

What can I use instead of corn?

You can use black beans or chopped zucchini as a substitute if corn isn’t your thing.

Does this freeze well?

Yes! It freezes beautifully. Just cool it completely before transferring to freezer-safe containers.

Want More Soup Ideas?

If you love this Crock Pot Green Enchilada Chicken Soup, you’ll probably enjoy these other comforting bowls from Life With Olivia:

For even more daily recipes and cooking inspiration, check out my Pinterest board: Life With Olivia

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you top it with crispy tortilla strips or keep it classic with cheese and avocado?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Crock Pot Green Enchilada Chicken Soup

Author: Olivia McKenney
Total Time: Approx. 7 hours

Yield: 6 servings

Print Recipe

Description

Warm, comforting, and full of Southwest flair, this Crock Pot Green Enchilada Chicken Soup is a creamy, zesty meal made effortlessly in your slow cooker. Perfect for busy nights or cozy weekends, it’s a flavorful blend of tender chicken, green enchilada sauce, and creamy cheese—topped just how you like it.

Instructions

1. Place chicken breasts in the Crock Pot. Add chopped onions, garlic, green enchilada sauce, green chiles, chicken broth, cumin, chili powder, salt, and pepper.

2. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender and fully cooked.

3. Shred the chicken with tongs or forks directly in the Crock Pot.

4. Stir in cream cheese and corn. Cook on high for another 20 minutes until melted and smooth.

5. Serve hot and top with cheese, avocado, cilantro, lime, or tortilla strips as desired.

Notes

If using frozen chicken, be sure to fully thaw it before adding to the Crock Pot for even cooking.

To make it spicier, add a diced jalapeño or a splash of hot sauce before serving.

For extra creaminess, stir in a splash of heavy cream just before serving.

Prep Time: 10 minutes
Cook Time: 6-7 hours (low) or 3-4 hours (high)
Category: Soup

Method: Crock Pot / Slow Cooker
Cuisine: Southwestern / Mexican-Inspired

Nutrition

Serving Size: 1 bowl (about 1.5 cups)

Calories: 325
Sugar: 3g
Sodium: 960mg

Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g

Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g

Protein: 28g
Cholesterol: 75mg

Keywords: enchilada soup, crock pot soup, green chili chicken, creamy chicken soup