Crock Pot Green Enchilada Chicken Soup Recipe
A comforting and flavorful Crock Pot Green Enchilada Chicken Soup combining tender chicken breasts with green enchilada sauce, diced green chiles, and creamy cheeses. This easy slow cooker recipe delivers rich southwestern-inspired flavors with minimal effort, perfect for a cozy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 6 to 7 hours (LOW) or 3 to 4 hours (HIGH)
- Total Time: 6 hours 10 minutes (LOW) or 3 hours 10 minutes (HIGH)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 large chicken breasts
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 cup frozen corn (optional)
- 3 cups chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Dairy
- 1 (8 oz) block cream cheese, cubed
- 1 cup shredded Monterey Jack cheese
Garnish
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the slow cooker: Place the two large chicken breasts at the bottom of the crock pot to form the base of the soup.
- Add main ingredients and seasonings: Pour in the green enchilada sauce, diced green chiles, frozen corn if using, chicken broth, cumin, garlic powder, salt, and pepper. Stir gently to combine all flavors evenly around the chicken.
- Cook the chicken: Cover the crock pot and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred the chicken: Remove the lid and use two forks to shred the chicken breasts directly in the crock pot, mixing the shredded meat into the broth and vegetables.
- Add cheeses and melt: Stir in the cubed cream cheese and shredded Monterey Jack cheese until fully incorporated. Cover again and cook on low for an additional 15 to 20 minutes, stirring occasionally until the cheeses are completely melted and the soup is creamy.
- Garnish and serve: Ladle the hot soup into bowls and garnish each serving with freshly chopped cilantro and a squeeze of lime juice for added brightness and flavor.
Notes
- You can omit the corn if you prefer a lower-carb version of this soup.
- If you don’t have Monterey Jack cheese, mild cheddar or queso fresco are good substitutes.
- Adjust salt and pepper to taste after cooking since broth and cheeses can add saltiness.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- To reheat, warm gently on the stovetop or microwave, stirring occasionally.
Keywords: crock pot, green enchilada chicken soup, slow cooker soup, southwestern soup, Mexican-inspired chicken soup, creamy chicken soup, comfort food
