Zesty Crock Pot Green Enchilada Chicken Soup Recipe Made Simple

Have you ever craved a hearty green enchilada chicken soup that practically melts in your mouth?

Comfort meets convenience with this slow-cooker marvel that promises rich, southwestern flavors in every spoonful.

Busy weeknights demand smart meal solutions that don’t compromise on taste.

Coming home to a kitchen filled with aromatic spices and tender chicken simmering gently.

This recipe delivers maximum satisfaction with minimal effort, blending traditional Mexican ingredients into a creamy, satisfying bowl.

Simple ingredients transform into something extraordinary when you let your crock pot work its magic.

You’ll want to savor every delicious bite of this soul-warming soup that brings restaurant-quality comfort right to your dinner table.

Why Crock Pot Green Enchilada Chicken Soup Hits The Spot

• Effortless Comfort Cooking: Crockpot magic transforms simple ingredients into a hearty, hands-off meal that requires minimal preparation and delivers maximum flavor.
• Flavor-Packed Southwestern Delight: Combines zesty green enchilada sauce, warm spices, and rich ingredients like cream cheese to create a soup bursting with authentic Mexican-inspired taste sensations.
• Versatile Meal Solution: Perfect for busy families, meal prep, or cozy weeknight dinners, this soup adapts easily with optional toppings like cilantro, lime, or tortilla chips to suit different preferences.
• Nutritious One-Pot Wonder: Protein-rich chicken, fiber-packed beans, and corn make this soup a complete meal that satisfies hunger while delivering delicious, wholesome nutrition in every spoonful.

Everything In Crock Pot Green Enchilada Chicken Soup

• Chicken Breasts: Tender meat that gives the soup its hearty protein foundation, choose fresh or fully thawed chicken for best results.
• Chicken Broth: Provides liquid base and enhances overall chicken flavor, low-sodium broth works well for better seasoning control.

• Green Enchilada Sauce: Delivers signature green chili taste and color to the soup.
• Diced Green Chilies: Adds mild heat and authentic southwestern flavor.
• Cumin, Chili Powder, Garlic Powder, Onion Powder, Salt: Spice blend that creates depth and complexity in the soup's taste profile.

• Cream Cheese: Creates rich, smooth texture and adds creamy consistency.
• Frozen Corn, Black Beans: Introduce additional texture and nutritional value.
• Shredded Cheese: Provides extra creaminess and melty goodness.
• Fresh Cilantro: Bright garnish that adds fresh herbal note.
• Lime Wedges, Tortilla Chips, Sour Cream: Optional toppings for serving and customization.

How To Make Crock Pot Green Enchilada Chicken Soup

Step 1: Toss Chicken and Spices into Slow Cooker

• Green enchilada sauce
• Diced green chilies
• Chicken broth
• Cumin
• Chili powder
• Garlic powder
• Onion powder
• Salt

Ensure all ingredients are well distributed around the chicken.

Step 2: Let the Magic Happen

Cover the slow cooker and let it work its wonder. Cook on Low setting for 6-8 hours or on High setting for 3-4 hours until chicken becomes super tender.

Step 3: Transform Chicken into Soft Shreds

Carefully remove chicken from the liquid. Using two forks, pull the chicken apart into delicate, mouth-watering shreds. Return the shredded chicken back into the slow cooker.

Step 4: Create Creamy Deliciousness

• Cream cheese
• Frozen corn
• Black beans
• Shredded cheese

Stir cream cheese until it melts completely and blends smoothly into the broth. Add remaining ingredients and mix well. Allow everything to simmer for 10-15 minutes until the cheese melts and soup reaches a creamy consistency.

Step 5: Serve with Flair

• Lime wedges
• Tortilla chips
• Sour cream

Crock Pot Green Enchilada Chicken Soup Tips

• Chicken Perfection: Choose boneless, skinless chicken breasts for even cooking and easy shredding in the crock pot.
• Spice Control: Adjust chili powder and cumin levels to match your heat preference, creating a personalized flavor profile.
• Creamy Texture Trick: Soften cream cheese at room temperature before adding to prevent lumpy soup and ensure smooth integration.
• Low-Carb Swap: Replace corn and beans with zucchini or cauliflower for a lower-carbohydrate version of the soup.
• Quick Meal Prep: Cook extra chicken and freeze in portions for future soup batches or quick weeknight meals.

Save And Heat Crock Pot Green Enchilada Chicken Soup

• Refrigerate: Transfer leftover soup to an airtight container and store in the refrigerator for up to 3-4 days. Cool the soup completely before sealing to prevent bacterial growth.
• Freeze: Pour cooled soup into freezer-safe containers or freezer bags, leaving some space for expansion. Freeze for up to 2-3 months for best quality and taste.
• Reheat on Stovetop: Pour soup into a pot and warm over medium-low heat, stirring occasionally. Add a splash of chicken broth if the soup seems too thick, restoring its original creamy consistency.
• Microwave Reheating: Place soup in a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between each interval to ensure even warming and prevent hot spots.

What Matches Crock Pot Green Enchilada Chicken Soup

• Sip Spicy Margarita: Complement the soup's zesty green enchilada flavors with a spicy margarita made with jalapeño-infused tequila, fresh lime juice, and a chili salt rim for an extra kick.
• Crunch Mexican Slaw: Pair the creamy soup with a crisp, tangy Mexican-style coleslaw featuring shredded cabbage, lime juice, cilantro, and a touch of jalapeño for refreshing contrast.
• Dip Crispy Tortilla Chips: Serve alongside warm, homemade corn tortilla chips seasoned with chili powder and salt, perfect for scooping up the rich, creamy soup and adding textural crunch.
• Toast Queso Quesadilla: Create a quick cheese quesadilla with pepper jack and cheddar, cut into triangles for dipping, adding an extra layer of cheesy goodness to the meal.

New Takes On Crock Pot Green Enchilada Chicken Soup

• Spicy Southwest Chicken Soup: Amp up the heat by adding diced jalapeños, extra chili powder, and a splash of hot sauce for a fiery kick that will warm you up instantly.
• Vegetarian Green Enchilada Soup: Swap chicken with plant-based protein like extra firm tofu or black beans, and use vegetable broth to create a hearty meatless version that doesn't compromise on flavor.
• Creamy Poblano Chicken Soup: Roast poblano peppers before adding them to the soup, creating a deeper, smokier flavor profile that elevates the entire dish with rich, complex notes.
• Mediterranean-Inspired Green Soup: Incorporate feta cheese, kalamata olives, and a sprinkle of dried oregano to transform the traditional recipe into a Mediterranean-style soup with a tangy twist.

Crock Pot Green Enchilada Chicken Soup Questions Answered

• What makes this green enchilada chicken soup different from other soup recipes?

This soup combines the rich flavors of green enchilada sauce with tender chicken, creating a hearty one-pot meal that’s packed with southwestern spices and creamy texture.

• Can I use frozen chicken for this recipe?

Absolutely! You can add frozen chicken breasts directly to the crock pot. Just increase the cooking time by 1-2 hours to ensure the chicken is fully cooked and tender.

• Is this soup spicy?

The soup has a mild to moderate heat level from the green chilies and spices. If you prefer less heat, you can use mild green enchilada sauce or reduce the amount of chili powder.

• How can I make this soup more protein-rich?

You can add extra protein by increasing the amount of chicken or stirring in some black beans. For a vegetarian option, substitute the chicken with additional beans or plant-based protein.

Crock Pot Green Enchilada Chicken Soup Recipe

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4.6 from 36 reviews

• Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
• Yield: 6 1x

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Description

Hearty crock pot green enchilada chicken soup delivers bold southwestern flavors with minimal prep time. Comfort meets convenience in this easy, one-pot meal that brings family together around a steaming bowl of deliciousness.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 lb (500g) boneless, skinless chicken breasts or thighs

Canned and Liquid Ingredients:

• 1 can (10 oz/283g) green enchilada sauce
• 1 can (4 oz/113g) diced green chilies
• 4 cups chicken broth
• 1 cup frozen corn (or canned, drained)
• 1 can (15 oz/425g) black beans, drained and rinsed

Seasonings and Cheese:

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• 4 oz (113g) cream cheese, softened
• 1 cup shredded cheddar or Monterey Jack cheese

Garnish:

• ¼ cup fresh cilantro, chopped
• Lime wedges

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Instructions

1. Prepare the base by nestling chicken breasts into the crock pot, then generously coat with green enchilada sauce, fragrant green chilies, robust chicken broth, and a harmonious blend of cumin, chili powder, garlic powder, onion powder, and salt.
2. Allow the mixture to simmer slowly, covered, on Low for 6-8 hours or High for 3-4 hours until the chicken becomes effortlessly tender and thoroughly cooked.
3. Extract the chicken from the liquid and meticulously shred using two forks, then return the delicate meat back into the aromatic broth.
4. Introduce softened cream cheese, stirring until it completely dissolves and integrates seamlessly into the soup’s texture, creating a luxurious consistency.
5. Enhance the soup’s complexity by folding in sweet frozen corn, hearty black beans, and a generous handful of shredded cheese, allowing the ingredients to meld together for 10-15 minutes.
6. Gently ladle the steaming soup into serving bowls, elevating the presentation with a sprinkle of fresh cilantro, accompanied by zesty lime wedges, crispy tortilla chips, or a dollop of cool sour cream for those seeking extra indulgence.

Notes

• Adjust cooking time based on chicken breast thickness to prevent dryness and ensure tender meat.
• Replace cream cheese with Greek yogurt or dairy-free alternatives for lighter or lactose-free version.
• Enhance protein content by adding extra black beans or swapping chicken with shredded turkey.
• Customize heat level by selecting mild or spicy green enchilada sauce and adjusting chili powder quantity.

• Prep Time: 10 minutes
• Cook Time: 68 hours (low) or 34 hours (high)
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 3g
• Sodium: 700mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 8g
• Protein: 26g
• Cholesterol: 70mg