Crock Pot Green Enchilada Chicken Soup – Creamy & Zesty Comfort!

Let’s be honest—there’s just something magical about a big bowl of soup on a chilly day. And if you’re anything like me, you probably have a few go-to soup recipes you turn to over and over again. But this Green Enchilada Chicken Soup? Oh, it’s a total game changer.

I remember the first time I made this—it was one of those weeks where the weather couldn’t make up its mind, and I was craving something warm, cheesy, and satisfying. I had some green enchilada sauce sitting in the pantry and a few chicken breasts in the fridge, and before I knew it, this recipe was born. Ever since, it’s been a favorite in our house. It’s creamy, slightly spicy, packed with flavor, and ridiculously easy to throw together—especially since it all comes together in the slow cooker.

Whether you’re hosting a casual family dinner, meal prepping for the week, or just looking for a comforting meal to curl up with, this soup checks all the boxes. The green enchilada sauce brings that signature tangy warmth, while the creamy cheeses melt into the broth to create the most luscious, crave-worthy texture. Trust me—you’ll be going back for seconds (and probably thirds).

Now let’s dive into the recipe so you can see just how simple (and delicious) it really is.

STEP-BY-STEP: HOW TO MAKE GREEN ENCHILADA CHICKEN SOUP

First things first—let’s talk setup. You’ll want to pull out your slow cooker for this one. A 6-quart model works perfectly and gives you plenty of space to stir things up without any mess.

STEP 1: LAYER IN YOUR CHICKEN

Start by placing 1 ½ pounds of boneless, skinless chicken breasts into the bottom of your slow cooker. No need to chop or pre-cook anything—this recipe is all about making your life easier.

STEP 2: POUR IN THE FLAVOR

Next, pour in a 28 oz can of green enchilada sauce and 2 cups of low-sodium chicken broth. This is the base of your soup, and trust me, the enchilada sauce brings so much flavor to the party. The chicken broth helps balance it out and makes everything a little more soup-like.

STEP 3: ADD THE SEASONINGS

Time to spice it up! Toss in:

• 1 (4 oz) can of diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper

Give everything a good stir so all those seasonings get evenly distributed. Your kitchen is already going to start smelling amazing, and we haven’t even turned on the heat yet.

STEP 4: SET IT AND FORGET IT

Cover your slow cooker with the lid, and then decide on your cooking time:

• Low for 6 to 7 hours if you’ve got the day to let it simmer away.
• High for 3 to 4 hours if you’re in more of a hurry.

Either way, the chicken will come out tender and juicy, and the flavors will have had time to mingle beautifully.

FINISHING THE RECIPE & HELPFUL TIPS:

CREAMY, CHEESY GOODNESS—LET’S BRING THIS SOUP TOGETHER

Alright, now that your chicken has been slowly cooking in that flavor-packed broth, your kitchen probably smells like a dream. It’s one of those meals where everyone peeks their head in to ask, “When’s dinner ready?” And the good news? You’re just a few easy steps away from serving up bowls of rich, creamy Green Enchilada Chicken Soup that tastes like it came from your favorite Tex-Mex restaurant.

This next part is where the magic really happens—once you stir in the cheeses, this soup transforms into something truly special.

STEP 5: SHRED THE CHICKEN

Once the chicken has finished cooking, it should be super tender and practically falling apart. Go ahead and remove the chicken breasts from the slow cooker and place them on a cutting board or large plate.

Use two forks to shred the chicken. It doesn’t have to be perfect—just aim for bite-sized pieces. Then, return all that juicy shredded chicken right back into the slow cooker with the broth.

Pro Tip: If you’re short on time (or just don’t feel like shredding by hand), a hand mixer on low speed can shred chicken in seconds. Just be careful—it gets messy fast!

STEP 6: ADD THE CHEESES

Now for the creamy goodness. Add the following directly into the slow cooker:

• 1 (8 oz) block of cream cheese, cubed and softened
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese

Give everything a good stir, making sure the cream cheese starts to melt into the soup. Then cover the slow cooker again and let it cook for another 15 to 20 minutes. This gives the cheese time to fully melt and blend into the broth, creating that smooth, creamy texture we’re going for.

After the time’s up, stir well until everything is fully combined. The cream cheese should be totally incorporated (no lumps!), and the soup should look thick, cheesy, and velvety.

STEP 7: TOP IT OFF AND SERVE

At this point, your soup is ready to serve. Grab your bowls and ladle in that rich, creamy soup. But don’t stop there—this recipe really shines when you dress it up with your favorite toppings.

Here are a few of my go-to’s:

• Sour cream – adds a cool, tangy contrast
• Diced avocado – for a buttery texture and a little healthy fat
• Chopped cilantro – adds freshness and a pop of color
• Crushed tortilla chips – for crunch and that classic Tex-Mex vibe

You can also add sliced jalapeños if you like a bit more heat, or a squeeze of lime juice to brighten things up.

TIPS & VARIATIONS TO MAKE THIS SOUP YOUR OWN:

One of the best things about this Green Enchilada Chicken Soup is how flexible it is. Here are a few easy ways to change it up depending on what you have on hand or what your family loves:

Swap the Cheese:
No Monterey Jack on hand? Pepper Jack adds a nice kick, or you can use all cheddar if that’s what you’ve got. The important thing is that it melts well and complements the enchilada flavor.

Make It Spicier:
If you like things hot, go ahead and add a chopped jalapeño or a dash of cayenne pepper during the initial cooking step. You could also use medium or hot enchilada sauce instead of mild.

Add Veggies:
Want to sneak in some extra nutrition? Stir in some frozen corn, black beans, or even spinach during the last 30 minutes of cooking.

Use Rotisserie Chicken:
If you’re really short on time, shredded rotisserie chicken can be added toward the end with the cheese. Just skip the long cooking time—your soup will still turn out creamy and full of flavor.

Freezer-Friendly Tip:
This soup freezes beautifully! Just let it cool completely, then store it in airtight containers for up to 2 months. When you’re ready to reheat, thaw in the fridge overnight and warm on the stovetop or microwave.

FREQUENTLY ASKED QUESTIONS ABOUT GREEN ENCHILADA CHICKEN SOUP:

If you’ve never made this kind of creamy, cheesy slow cooker soup before, you might have a few questions—and I’ve got you covered. These are some of the most common questions I get about this Green Enchilada Chicken Soup recipe, along with simple, straightforward answers to help make sure your soup turns out perfect every time.

CAN I MAKE THIS SOUP ON THE STOVETOP INSTEAD OF A SLOW COOKER?
Absolutely! You can cook the chicken in a large pot with the enchilada sauce, broth, green chilies, and seasonings. Bring to a simmer and cook until the chicken is tender—about 20–25 minutes. Shred the chicken, return it to the pot, and stir in the cheeses. Simmer until everything is melted and creamy.

HOW SPICY IS THIS SOUP?
This soup has a mild to medium heat level, depending on the enchilada sauce and green chilies you use. If you’re sensitive to spice, opt for mild enchilada sauce and skip any spicy toppings. For more heat, add jalapeños or use a hotter sauce.

WHAT CAN I USE INSTEAD OF CREAM CHEESE?
If you’re out of cream cheese or want a lighter version, you could use full-fat Greek yogurt or even a little sour cream stirred in at the end. Just know that the texture will be a bit different—less silky, but still tasty.

CAN I MAKE THIS RECIPE AHEAD OF TIME?
Yes! This soup stores and reheats well. You can make it up to 3 days ahead and store it in the fridge. Just reheat on the stove or in the microwave, stirring occasionally to keep the texture nice and smooth.

IS THIS SOUP GLUTEN-FREE?
Most of the ingredients are naturally gluten-free, but double-check your enchilada sauce and broth to make sure they don’t contain any hidden gluten. Some store-bought versions can have thickeners or additives that include wheat.

CAN I FREEZE THIS SOUP?
Definitely! Let the soup cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm gently on the stove. Add a splash of broth if it thickens too much.

WHAT SHOULD I SERVE WITH THIS SOUP?
This soup is filling on its own, but it pairs great with a simple side salad, warm tortillas, or cornbread. If you’re serving a crowd, a toppings bar with chips, cheese, avocado, and lime wedges is always a hit.

CONCLUSION: WHY THIS GREEN ENCHILADA CHICKEN SOUP BELONGS IN YOUR DINNER ROTATION

There’s a reason I keep coming back to this Green Enchilada Chicken Soup—and once you try it, I have a feeling it’ll earn a permanent spot in your dinner rotation, too. It’s cozy, rich, and full of bold flavors without being complicated or fussy. You don’t need any fancy ingredients or extra time in the kitchen. Just a few pantry staples, your slow cooker, and a craving for something warm and comforting.

Plus, it’s one of those dishes that tastes even better the next day (if you have any leftovers, that is). Whether you’re making it for a weeknight dinner, a game day spread, or just a night where you want something satisfying and homemade, this soup delivers every time.

If you give it a try, I’d love to hear how it turned out for you! Drop a comment, share your favorite toppings, or let me know any twists you added to make it your own. There’s nothing better than swapping ideas and building a collection of cozy meals that we all come back to again and again.

Happy cooking—and enjoy every creamy, cheesy spoonful!

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