Dinner

Crock Pot Green Enchilada Chicken Soup Recipe

Bymia larkspur November 23, 2025November 23, 2025

Introduction

This Crock Pot Green Enchilada Chicken Soup is a comforting and flavorful dish perfect for any day of the week. With tender chicken, creamy cheese, and a zesty green enchilada sauce base, it’s a delicious meal that’s easy to prepare and enjoy.

The image shows a yellow pot filled with creamy soup that has a mix of green herbs sprinkled on top. A silver spoon is lifting a portion of the soup, which is stretchy and filled with melted cheese, showing long cheese strands. The soup has a thick, smooth texture and light yellow color with green bits throughout. The pot sits on a white marbled surface with blurred green herbs in the background. A woman's hand holds the spoon gently lifting the soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts
1 (10 oz) can green enchilada sauce
1 (4 oz) can diced green chiles
1 cup frozen corn (optional)
1 (8 oz) block cream cheese, cubed
3 cups chicken broth
1 cup shredded Monterey Jack cheese
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish

Instructions

Step 1: Place chicken breasts in the crock pot.
Step 2: Add green enchilada sauce, green chiles, corn, chicken broth, cumin, garlic powder, salt, and pepper.
Step 3: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
Step 4: Shred the chicken using two forks, then stir in cream cheese and shredded Monterey Jack.
Step 5: Cover again and cook for 15–20 minutes, stirring occasionally, until cheese and cream cheese are fully melted and blended.
Step 6: Garnish with fresh cilantro and a squeeze of lime before serving.

Tips & Variations

For a spicier kick, add chopped jalapeños or a dash of cayenne pepper.
Substitute Monterey Jack with Cheddar for a sharper cheese flavor.
Use rotisserie chicken to save time on cooking and shredding.
Serve with tortilla chips or warm tortillas for a heartier meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain creamy texture. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a yellow pot filled with a creamy, light yellow soup with melted cheese stretching as a silver spoon lifts it out. The soup is thick, with small bits of green herbs sprinkled on the surface, adding a fresh touch. The pot sits on a white marbled surface, and fresh green herbs and garlic can be seen blurred in the background, suggesting fresh ingredients. The texture of the soup looks smooth with melted cheese strings and herbs on top, giving a rich and comforting feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and offer a juicier, richer flavor. Adjust cooking times as needed to ensure they are fully cooked and tender.

Is it possible to make this soup without a crock pot?

Absolutely. You can prepare this soup on the stovetop by simmering the chicken and other ingredients in a large pot over low heat until the chicken is cooked through, then shredding and adding the cheeses as directed.