Easy Green Enchilada Chicken Soup – Crockpot Recipe

A Comforting, Flavorful Soup with Minimal Effort

This Easy Green Enchilada Chicken Soup is the perfect set-it-and-forget-it meal, bringing together the bold flavors of green enchilada sauce, tender shredded chicken, and creamy cheese. Made effortlessly in a slow cooker, this dish is packed with Mexican-inspired flavors and requires minimal prep work. Whether you’re looking for a cozy weeknight meal or a simple dish to feed a crowd, this soup is a delicious and satisfying choice.

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Why You’ll Love This Recipe

• Minimal Prep & Hands-Off Cooking – Just dump the ingredients in the slow cooker and let it do the work.
• Rich & Creamy Texture – The combination of cream cheese and shredded cheese makes this soup incredibly smooth and satisfying.
• Bold Mexican Flavors – Green enchilada sauce adds a tangy, slightly spicy kick, while cumin and garlic enhance the depth of flavor.
• Customizable – Adjust the spice level, swap in different proteins, or add your favorite toppings.
• Great for Meal Prep – This soup stores and reheats well, making it ideal for leftovers.

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Ingredients

• 2 large boneless, skinless chicken breasts (or thighs for extra juiciness)
• 2 cups chicken broth
• 1 (10 oz) can green enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 (8 oz) block cream cheese, softened and cut into chunks
• 1 cup shredded Monterey Jack cheese (or cheddar)
• ½ cup heavy cream (for extra richness, optional)

Toppings (Optional but Recommended)

• Sliced avocado
• Chopped fresh cilantro
• Crumbled queso fresco
• Crushed tortilla chips
• A squeeze of lime juice
• Sliced jalapeños for heat

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Step-by-Step Instructions

1. Prep the Slow Cooker

• Place the chicken breasts in the bottom of the slow cooker.

2. Add Ingredients

• Pour in the chicken broth, green enchilada sauce, and diced green chiles.
• Sprinkle in the cumin, garlic powder, onion powder, salt, and pepper.

3. Slow Cook

• Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreddable.

4. Shred the Chicken

• Remove the cooked chicken and shred it with two forks. Return it to the slow cooker.

5. Add Creamy Elements

• Stir in the cream cheese, shredded cheese, and heavy cream (if using). Let it cook for another 10-15 minutes, stirring occasionally, until fully melted and combined.

6. Serve & Enjoy

• Ladle the soup into bowls and top with avocado, cilantro, queso fresco, tortilla chips, lime juice, or jalapeños as desired.

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Recipe Variations

• Make It Spicier – Use medium or hot green enchilada sauce or add diced jalapeños while cooking.
• Use Rotisserie Chicken – Speed up the process by adding pre-cooked shredded rotisserie chicken in the last 30 minutes.
• Dairy-Free Option – Swap cream cheese and heavy cream for coconut milk and use dairy-free cheese.
• Low-Carb Option – Skip the tortilla chips and use extra avocado and cheese for toppings.
• Extra Protein – Stir in a can of drained white beans for added texture and protein.

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Servings & Timing

• Servings: 4-6
• Prep Time: 5 minutes
• Cook Time: 6-7 hours (low) or 3-4 hours (high)
• Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)

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Storage & Reheating

Refrigerator:

• Store leftover soup in an airtight container for up to 4 days.

Freezer:

• Freeze in individual portions for up to 3 months. Let it thaw overnight in the fridge before reheating.

Reheating:

• Warm in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or cream if it thickens too much.

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Frequently Asked Questions

Can I use frozen chicken in this recipe?

Yes! You can add frozen chicken directly to the slow cooker, but increase the cook time by 1-2 hours.

What can I use instead of green enchilada sauce?

Try blending tomatillos, garlic, onion, and green chiles for a homemade version or substitute with a mild salsa verde.

Can I make this soup on the stovetop?

Yes! Simmer everything (except dairy) in a large pot over medium heat for 30-40 minutes, then follow steps 4-6.

What cheese melts best in this soup?

Monterey Jack, cheddar, or even pepper jack work well. Avoid pre-shredded cheese, as it contains anti-caking agents.

How can I thicken the soup?

Let it simmer uncovered for a few minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).

Is this soup keto-friendly?

Yes! Just skip the tortilla chips and ensure the enchilada sauce is low in carbs.

What protein alternatives can I use?

Swap chicken for turkey, shredded pork, or even tofu for a vegetarian version.

How can I make this soup gluten-free?

Most green enchilada sauces are gluten-free, but double-check the label. Use gluten-free toppings as well.

Can I add veggies to this soup?

Absolutely! Try adding corn, diced zucchini, or bell peppers for extra flavor and nutrients.

What side dishes pair well with this soup?

Serve with warm tortillas, a side salad, or Mexican-style rice for a complete meal.

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Final Thoughts

This Easy Green Enchilada Chicken Soup is a comforting, flavorful meal that’s simple to make and packed with creamy, cheesy goodness. Whether you customize it with different toppings or keep it classic, it’s sure to become a new favorite in your home. Enjoy a warm bowl on a chilly evening or prep it ahead for stress-free meals throughout the week.

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