Green Chicken Enchilada Soup is the epitome of effortless cooking! Imagine assembling a rich, flavorful, and incredibly satisfying meal in mere minutes—no tedious chopping required—and then letting your trusty slow cooker do all the heavy lifting. This recipe promises a creamy, hearty, and utterly delicious experience that will become a regular in your rotation.

The Ultimate Creamy Crockpot Green Chicken Enchilada Soup

There are certain comfort foods that consistently bring smiles to everyone’s faces at our dinner table. Among them, creamy chicken chili and classic green chicken enchiladas always rank high. The inspiration for this incredible Green Chile Chicken Enchilada Soup sprang from the desire to combine the best elements of both beloved dishes into one magnificent bowl. The result? A truly sensational soup that’s not just “so good,” but profoundly satisfying, delivering robust flavors with minimal effort.

This slow cooker green chicken enchilada soup is a true marvel. It’s incredibly hearty, brimming with protein, and boasts an irresistibly creamy texture that melts in your mouth. Designed for convenience without compromising on taste, it’s the perfect solution for busy weeknights when you crave a homemade meal but are short on time. Your family will undoubtedly adore this rich and flavorful dinner.

Why You Will Absolutely Love This Slow Cooker Enchilada Soup

• Effortless Preparation: Seriously, no chopping! This recipe is a dream come true for those who want a homemade meal without the extensive prep work. Just dump, stir, and set.
• Rich & Creamy Texture: The addition of cream cheese transforms this soup into a velvety, luxurious dish that’s incredibly comforting.
• Packed with Flavor: Fire-roasted ingredients, savory chicken, and a blend of spices create a deep, complex flavor profile reminiscent of your favorite enchiladas.
• Hearty & Filling: Loaded with chicken and two types of beans, this soup is a complete meal that will keep you satisfied. It’s an excellent source of protein, making it ideal for active lifestyles.
• Family-Friendly: Customizable spice levels mean everyone from picky eaters to heat-seekers can enjoy it. Toppings allow for personalized bowls, adding an element of fun to dinner.
• Minimal Cleanup: Cooked entirely in one crockpot, reducing the amount of post-dinner washing up.
• Perfect for Meal Prep: This soup reheats beautifully, making it an excellent option for lunches throughout the week or easy dinners on subsequent days.

Essential Ingredients for Green Chicken Enchilada Chili

Crafting this savory Green Chicken Enchilada Soup requires a thoughtful selection of ingredients, each contributing to its unique and delightful flavor. Here’s a closer look at what you’ll need:

• Beans: We recommend a blend of both white kidney beans (cannellini) and black beans. Using two types adds depth in flavor and a wonderful textural contrast to the soup. Remember to thoroughly drain and rinse both cans of beans to remove excess sodium and improve digestibility.
• Chicken Thighs: For unparalleled tenderness and richer flavor, boneless, skinless chicken thighs are the star protein here. Their higher fat content prevents them from drying out during slow cooking, ensuring juicy, shreddable chicken. If you prefer, small chicken breasts can be used, but thighs are highly recommended for the best results. Trim any excessive fat before adding them to the slow cooker.
• Green Chiles: Two 4-ounce cans of diced green chiles are crucial for that authentic Southwestern kick. There’s no need to drain them; the liquid they come in is packed with flavor that enriches the soup base. For an added layer of smoky depth, opt for fire-roasted chiles, which introduce a subtle char.
• Tomatoes: One 14.5-ounce can of diced tomatoes provides a touch of acidity and sweetness. While regular diced tomatoes work perfectly well, fire-roasted tomatoes will elevate the flavor profile with their smoky undertones, complementing the chiles beautifully.
• Green Enchilada Sauce: The backbone of this soup’s flavor! Use one 10-ounce can of your favorite store-bought green enchilada sauce. Brands like Old El Paso offer a reliable and delicious option. Alternatively, if you’re feeling ambitious, a homemade version can truly make this soup shine.
• Spices: A thoughtful blend of spices creates the signature warmth and aroma. This recipe calls for ground chili powder, ground cumin, and paprika. Adjust the amount of chili powder to suit your preferred heat level – use less for a milder soup, or a little extra if you like things spicy. Salt and pepper are also essential for seasoning.
• Chicken Broth: This liquid base allows you to control the consistency of your soup. Use the recommended amount for a rich, chili-like texture, or add an extra cup for a thinner, more soup-like consistency. Low-sodium chicken broth is a great choice for better control over the overall saltiness.
• Cream Cheese: An 8-ounce package of full-fat, brick-style cream cheese is what transforms this soup into its incredibly creamy form. Ensure it is well-softened before adding it to the slow cooker; this helps it blend seamlessly without lumps.

Elevate Your Bowl: Green Chicken Enchilada Soup Toppings

While this Green Chicken Enchilada Soup is undeniably delicious on its own, adding a variety of toppings can transform it into an extraordinary culinary experience. These garnishes don’t just add visual appeal; they introduce contrasting textures, temperatures, and flavors that truly elevate each spoonful. Don’t skip them if you want to take your soup to the next level!

If I were forced to choose just three must-have toppings, they would be a generous sprinkle of cheese, a dollop of cooling sour cream, and a bright squeeze of fresh lime juice. However, there are many fantastic options to explore:

• Cheese: The melty, savory goodness of cheese is essential. I love to freshly grate Pepper-Jack for a little heat, Monterey Jack for classic creaminess, or sharp cheddar for a bold flavor. Sprinkle it generously over each hot bowl and let it melt slightly before gently stirring it in for a gooey, cheesy finish.
• Sour Cream or Greek Yogurt: A spoonful of sour cream is a game-changer. Its cool, tangy creaminess provides a perfect balance to the soup’s spice and richness. For a healthier alternative, plain Greek yogurt offers a similar tang and creamy texture with added protein.
• Lime Juice: Never underestimate the power of fresh citrus! A few squeezes of fresh lime juice just before serving brightens all the flavors in the soup, adding a refreshing zest that cuts through the richness beautifully.
• Tortilla Chips or Strips: For a delightful crunch, crushed tortilla chips or crispy tortilla strips are a fantastic addition. They add texture and a subtle corn flavor that pairs perfectly with the enchilada theme. You can also use them for dipping!
• Cilantro: If you appreciate its vibrant, fresh flavor, a sprinkle of fresh chopped cilantro adds a burst of herbaceousness. If cilantro isn’t your favorite, fresh parsley can serve as a milder, yet still fresh, substitute.
• Avocado: Sliced or diced avocado brings an extra layer of creamy richness and a subtle buttery flavor. Its cool temperature also provides a lovely contrast to the warm soup.
• Jalapeños: For those who love extra heat, thinly sliced fresh or pickled jalapeños offer a spicy kick and a tangy bite.
• Green Onions: Finely chopped green onions (scallions) provide a mild oniony flavor and a fresh, crisp texture.
• Hot Sauce: A dash of your favorite hot sauce can amp up the spice level and add an extra layer of savory heat for adventurous palates.

Pro Tips for Perfect Green Chicken Enchilada Soup

Achieving the perfect bowl of Green Chicken Enchilada Soup is easy with a few expert tips. These insights will help you customize your soup and ensure every spoonful is as delicious as possible:

• Customizing Spice Levels: The default recipe offers a pleasant medium spice, which can be mellowed by creamy toppings. If you prefer a milder chili, make sure to select mild green enchilada sauce and mild diced green chiles. For those who crave more heat, opt for medium or hot enchilada sauce and hotter chiles. A pinch of cayenne pepper can also be added for an extra kick.
• Seamless Cream Cheese Integration: This is a crucial step for achieving that silky-smooth consistency. It’s imperative that your cream cheese is thoroughly softened before adding it to the slow cooker. I recommend microwaving the 8-ounce block for 60-90 seconds, flipping it every 20 seconds, until it’s very soft and pliable. Once added, use a sturdy metal whisk and whisk briskly until the cream cheese is fully incorporated and the soup is smooth. If you find stubborn lumps, cover the crockpot and cook on high for another 10-20 minutes, then whisk again vigorously until completely smooth. Patience here pays off!
• Optimal Shredded Chicken Texture: To prevent your chicken from becoming stringy or dry, add the shredded chicken back into the soup *after* the cream cheese has been fully whisked in and melted. This ensures the chicken remains tender and absorbs the creamy flavors without overcooking or breaking down too much.
• Achieving Your Desired Thickness: Full-fat, brick-style cream cheese is key to making this chili wonderfully thick and hearty. If you prefer an even thicker consistency, reducing the chicken broth slightly at the beginning or allowing it to simmer uncovered for an extra 30 minutes on high (after the chicken is removed and before cream cheese is added) can help evaporate some liquid. Remember, sour cream and grated cheese toppings will also contribute to a richer, thicker consistency in your serving bowl. Conversely, for a soupier texture, simply add an extra cup of chicken broth at the initial cooking stage or when reheating leftovers.
• Make-Ahead & Meal Prep: This soup is fantastic for making ahead! Prepare a large batch and enjoy it throughout the week. The flavors tend to meld and deepen over time, making leftovers even more delicious.
• Add More Veggies: Feel free to toss in extra vegetables for added nutrition and flavor. Diced bell peppers, corn kernels (frozen or canned), or even spinach can be added during the last hour of cooking.

Perfect Pairings: What To Serve With Green Chicken Enchilada Soup

This hearty Green Chicken Enchilada Soup is a meal in itself, but pairing it with complementary sides can elevate your dining experience, adding variety in texture and flavor. Here are some excellent suggestions:

• Warm Cornbread: A timeless classic that pairs beautifully with any chili or soup. The slightly sweet, crumbly texture of cornbread is perfect for soaking up every last drop of the rich, creamy soup. Consider serving cornbread muffins for individual portions.
• Crispy Tortilla Chips: Not just for dipping! Tortilla chips offer a satisfying crunch and a salty contrast. They’re excellent for scooping up the thick soup or can be crushed and sprinkled on top as a garnish.
• Light Garden Salad: A simple, crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the soup. It adds freshness and a burst of vibrant vegetables.
• Cheese or Black Bean Quesadillas: A fantastic side that doubles as a dipping tool! Cheesy quesadillas complement the Mexican flavors of the soup perfectly and are always a hit, especially with kids.
• Crusty Bread or Soft Rolls: For those who love to soak up every last bit of delicious broth, a warm, crusty slice of no-knead bread or a soft dinner roll is ideal.
• Mexican Rice: A side of fluffy Mexican rice can make this soup even more filling and adds another layer of authentic flavor.
• Coleslaw: A tangy, crunchy coleslaw can provide a delightful textural and flavor contrast, cutting through the richness of the soup.

Explore More Delicious & Easy Soup Recipes

If you’ve fallen in love with the ease and flavor of this Green Chicken Enchilada Soup, you’re in for a treat! We have a collection of other comforting and simple soup recipes perfect for any occasion:

• Creamy Crockpot Chicken Noodle Soup: A hearty, creamy twist on a classic, made easy in your slow cooker.
• Loaded Crockpot Potato Soup: All the irresistible flavors of a baked potato transformed into a rich and comforting soup.
• Creamy Italian Sausage Tortellini Soup: A delightful blend of savory Italian sausage and tender tortellini in a creamy broth.
• Award-Winning Crockpot Chili: Our proven recipe for a classic chili that’s won countless cook-offs.
• Hearty Lentil Soup: A nutritious and flavorful soup packed with wholesome vegetables and protein-rich lentils.

Green Chicken Enchilada Soup

By
Chelsea Lords

This Green Chicken Enchilada Soup is quick, simple, and so tasty! Just toss the ingredients in the Crock-Pot—no veggie chopping—and you’re good to go!

Spice Note: This soup is medium spicy as is, but adding cheese and sour cream helps tone down the heat—my kids love it that way!

Prep Time:
20 minutes

Cook Time:
5 hours

Total Time:
5 hours 20 minutes

Yields:
6 servings

Equipment

• 6-quart Crock-Pot

Ingredients

• 1 (15.5-ounce) can white kidney beans drained and rinsed
• 2 (15.5-ounce) cans black beans drained and rinsed
• 1 pound boneless, skinless chicken thighs or small chicken breasts
• 2 (4-ounce) cans diced green chiles do not drain, see Note 1
• 1 (14.5-ounce) can diced tomatoes optional, fire-roasted preferred
• 1 (10-ounce) can green enchilada sauce see Note 2
• 4 teaspoons ground chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth see Note 3
• 1 (8-ounce) package cream cheese full-fat, softened, see Note 4
• 1 large lime optional, for serving
• 3 tablespoons fresh cilantro optional, for serving
• Toppings as desired see Note 5

Instructions

• Combine the rinsed beans, raw chicken thighs, diced green chiles (including their liquid), diced tomatoes (undrained), green enchilada sauce, chili powder, cumin, paprika, salt, pepper, and chicken broth in your 6-quart slow cooker. Stir all the ingredients thoroughly until well combined. Ensure the chicken pieces are spread out in a single layer at the bottom of the pot, if possible, to cook evenly.
• Cover the slow cooker with its lid. Cook on the LOW setting for 5–7 hours, or on the HIGH setting for 3–5 hours. The soup is ready when the chicken is cooked through and reaches an internal temperature of 165°F and is easily shredded with a fork.
• Carefully remove the cooked chicken from the slow cooker and transfer it to a separate bowl; set aside. Add the very soft, room-temperature cream cheese directly into the slow cooker. Using a sturdy metal whisk, briskly whisk the cream cheese into the hot soup until it is fully melted and the soup is completely smooth and creamy, with no lumps. If needed, cover and cook on high for an additional 10-20 minutes to help the cream cheese melt, then whisk again until silky smooth.
• While the cream cheese is melting and being incorporated, use two forks to shred the cooked chicken into bite-sized pieces, or slice it thinly if preferred. Once the cream cheese is fully melted and the soup is smooth, stir the shredded chicken back into the slow cooker. Stir in 1–2 tablespoons of fresh lime juice and the chopped cilantro, if using. Taste the soup and adjust any seasonings as needed (add more salt, pepper, or chili powder to your preference).
• Ladle the rich Green Chicken Enchilada Soup into individual serving bowls. Garnish generously with your favorite toppings for an extra burst of flavor and texture (refer to Note 5 for topping ideas). Serve hot and enjoy!

Recipe Notes

Note 1: Green Chiles. For a milder flavor, ensure you use mild diced green chiles. For a deeper, smoky flavor that truly enhances the soup, opt for fire-roasted green chiles. Their liquid also contributes significantly to the overall taste, so do not drain them.

Note 2: Enchilada Sauce Quality. The quality of your green enchilada sauce greatly impacts the final taste of the soup. A good brand makes all the difference. We recommend Old El Paso for a reliable store-bought option, or consider making your own homemade green enchilada sauce for superior flavor.

Note 3: Broth for Consistency. The amount of chicken broth can be adjusted to achieve your desired soup thickness. For a thicker, heartier chili-like consistency, stick to 1 cup. If you prefer a thinner, more brothy soup, feel free to add an extra cup (total of 2 cups) of chicken broth at the beginning of the cooking process.

Note 4: Softening Cream Cheese. For lump-free creaminess, it’s crucial to use full-fat, brick-style cream cheese and ensure it is very soft before adding. Microwave the unwrapped block in a microwave-safe bowl for 60-90 seconds, flipping every 20 seconds, until it’s easily whisked smooth.

Note 5: Toppings Make the Dish. Toppings are not just optional; they truly make this chili! They also play a significant role in taming down the heat if you’ve opted for spicier ingredients. Our favorites include: shredded cheese (Pepper Jack for a kick, sharp Cheddar for robustness, or Monterey Jack for meltiness), cooling sour cream or Greek yogurt, a squeeze of fresh lime juice, vibrant fresh cilantro, crunchy tortilla chips (for dipping or crushed on top), and creamy avocado slices or cubes. For best results with cheese, shred it over hot bowls, allow it to melt slightly, then gently stir it in.

Storage: Store any leftover Green Chicken Enchilada Soup in an airtight container in the fridge for up to 5 days. When reheating, use low heat on the stovetop and stir often to prevent separation of the creamy base. Avoid boiling. If the soup has thickened too much, add a splash of chicken broth to thin it out to your preferred consistency. This soup also freezes well for up to 3 months.

Nutrition Facts (Approximate per Serving)

Serving: 1 serving
Calories: 443 kcal
Carbohydrates: 60g
Protein: 40g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 76mg
Sodium: 1413mg
Potassium: 1191mg
Fiber: 18g
Sugar: 7g
Vitamin A: 1082 IU
Vitamin C: 6mg
Calcium: 267mg
Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation and can vary based on specific brands and preparations.

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