Crock Pot Green Enchilada Chicken Soup – Creamy, Comforting, and Effortless

This Crock Pot Green Enchilada Chicken Soup is the definition of cozy comfort in a bowl. Tender shredded chicken, creamy broth, zesty green enchilada sauce, and a blend of spices come together to create a soul-warming meal with minimal effort. Just toss everything into the slow cooker, let it simmer, and come home to a hearty, flavorful soup that feels like a hug with every spoonful.

Why You’ll Love This Recipe

Set It & Forget It: Slow cooker magic means dinner is ready with no fuss.
Creamy & Flavorful: A perfect balance of enchilada spice, tender chicken, and smooth broth.
Family-Friendly: Mild heat level that can be adjusted to taste.
Perfect for Meal Prep: Tastes even better the next day.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts (or thighs)
• 2 cups low-sodium chicken broth
• 1 can (15 oz) green enchilada sauce
• 1 can (4 oz) diced green chiles
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 cup reduced-fat cream cheese, softened and cubed
• 1 cup shredded reduced-fat Mexican blend cheese
• Optional toppings: fresh cilantro, diced avocado, tortilla strips, jalapeños, or lime wedges

Instructions

1. Load the Crock Pot
Place chicken breasts into the slow cooker. Pour in chicken broth, green enchilada sauce, diced green chiles, and seasonings.

2. Cook Low & Slow
Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is tender and fully cooked.

3. Shred the Chicken
Remove chicken, shred with two forks, and return it to the pot.

4. Make It Creamy
Stir in cream cheese until melted and smooth. Add shredded cheese and mix until creamy and well combined.

5. Serve
Ladle into bowls and top with your favorite garnishes—like cilantro, avocado, or tortilla strips—for added texture and freshness.

Nutritional Information

Calories: 290
Carbohydrates: 9g
Fat: 14g
Protein: 28g
Fiber: 2g

Tips for Success

• Use Thighs for Extra Juiciness: They stay tender and add richness.
• Soften Cream Cheese First: Prevents clumps when stirring into hot soup.
• Add Heat: Stir in jalapeños, hot sauce, or extra chili powder if you like it spicy.
• Meal Prep Friendly: Store leftovers in the fridge up to 4 days, or freeze for up to 2 months.

Why This Recipe Works

The green enchilada sauce brings tangy, zesty flavor while the cream cheese and shredded cheese balance it with creaminess. Slow cooking ensures the chicken is perfectly tender, and the seasonings give it that cozy, south-of-the-border flair without being overpowering.

Crock Pot Green Enchilada Chicken Soup is creamy, flavorful, and effortlessly satisfying. It’s the kind of recipe that makes weeknight dinners stress-free, while still tasting like something special. Whether served with tortilla strips, avocado, or just a sprinkle of cheese, this soup will warm hearts and bellies alike.