Here’s a comforting, easy Crock Pot Green Enchilada Chicken Soup—creamy, flavorful, and perfect for a slow cooker day.
Ingredients (Serves 6–8)
- 1½–2 lb (700–900 g) boneless, skinless chicken breasts or thighs
- 1 (28 oz / 800 g) can green enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) white beans (cannellini or great northern), drained & rinsed
- 1 cup frozen or canned corn
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ cup cream cheese or heavy cream (optional, for creamy soup)
Optional toppings:
- Shredded cheese
- Sour cream or plain yogurt
- Tortilla strips or crushed tortilla chips
- Fresh cilantro or green onions
- Lime wedges
Instructions
1. Add to crock pot
- Place chicken in the slow cooker.
- Add enchilada sauce, chicken broth, beans, corn, onion, garlic, and spices.
- Stir gently to combine.
2. Cook
- Low: 6–7 hours
- High: 3–4 hours
until chicken is tender and cooked through.
3. Shred & finish
- Remove chicken, shred with two forks, and return to the crock pot.
- Stir in cream cheese or heavy cream (if using).
- Cook another 15–20 minutes until creamy and heated through.
4. Serve
- Taste and adjust seasoning.
- Serve hot with your favorite toppings.
Tips & Variations
- Use rotisserie chicken: add shredded chicken during the last 30 minutes.
- Make it spicier with diced green chiles or jalapeños.
- For a thicker soup, mash some of the beans before serving.
- Great for meal prep—flavors get better the next day!
If you want, I can also give you an Instant Pot version or a dairy-free option for this soup.