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.
Ingredients
2 boneless, skinless chicken breasts
2 cups green enchilada sauce
3 cups chicken broth
1 block (8 oz) cream cheese
1 cup corn kernels (frozen or canned)
1 can (4 oz) diced green chiles
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Shredded cheese
Avocado slices
Chopped cilantro
Lime wedges
Crispy tortilla strips
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