Crock Pot Green Enchilada Chicken Soup

A Flavor Explosion for Your Dinner Table

Ever found yourself craving something warm, creamy, and absolutely delicious on a chilly night? Crock Pot Green Enchilada Chicken Soup is your answer! This dish combines savory chicken, zesty green enchilada sauce, and the rich creaminess of cheese into one cozy bowl of comfort. Plus, you can just toss everything in the crock pot and let it do all the work for you. Seriously, what’s better than that?

Why Make This Recipe

• Easy Cleanup: It’s a one-pot wonder, which means fewer dishes to wash. Just you, your bowl, and maybe a spoon or two.
• Family-Friendly: It’s hard to resist a hearty soup! Kids and adults alike will love diving into this delightful dish.
• Affordable Ingredients: You don’t need to break the bank to whip this up. Most of the ingredients you probably already have in your pantry!

Ingredients

You don’t need fancy stuff — just these basics!

• 1 lb chicken breasts
• 1 can green enchilada sauce
• 1 can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 cup cream cheese
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, sour cream

Directions

Let’s get cooking! Just follow these simple steps:

1. Place the chicken breasts in the crock pot.
2. Add in the green enchilada sauce, diced tomatoes, chicken broth, onion, bell pepper, and garlic.
3. Season everything with salt and pepper.
4. Cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is cooked through.
5. Remove the chicken, shred it with two forks, and return it to the pot.
6. Stir in the cream cheese and shredded cheese until melted and well combined.
7. Serve hot, garnished with your choice of toppings.

How to Make Crock Pot Green Enchilada Chicken Soup (Overview)

Okay, here’s the deal: making this soup is as easy as pie! You start by tossing everything into your trusty crock pot. You can take a relaxing bath, binge-watch your favorite show, or even get some work done as it simmers away.

Pro Tip: Don’t skip the garlic! Toasting it brings out its delicious flavor and will make your soup sing.

How to Serve Crock Pot Green Enchilada Chicken Soup

Once your soup is ready, it’s time to make it shine! Ladle it into vibrant bowls, and top with avocado slices, fresh cilantro, or a dollop of sour cream for that extra creaminess. The colors pop, and the smell? Absolutely intoxicating!

Pair it with crispy tortilla chips or warm tortillas for a delightful crunch that perfectly complements the smooth texture of the soup.

How to Store Crock Pot Green Enchilada Chicken Soup

Have leftovers? You’re in luck! This soup keeps well in the fridge for about 3-4 days. If you want to save some for later, freeze it in airtight containers, and it can last up to 3 months. Just thaw and reheat when you’re ready for another cozy meal.

Tips to Make Crock Pot Green Enchilada Chicken Soup

1. Adjust the Spice: Not a fan of heat? Skip the diced tomatoes with green chilies, or use a mild version.
2. Swap the Protein: Ground turkey or beef works just as deliciously.
3. Make it Vegetarian: Use canned beans (like black beans or chickpeas) instead of chicken for a veggie-packed meal.
4. Creaminess Level: For a lighter version, you can substitute cream cheese with Greek yogurt.

Variation

Craving something a little different? Try adding in some corn for sweetness, or some lime juice for a zesty kick! You can even throw in a dash of cumin or smoked paprika for an extra layer of flavor.

FAQs

How can I make this ahead of time?
Prep all the ingredients the night before, store them in the fridge, and throw them in the crock pot in the morning!

Can I freeze the leftovers?
Absolutely! Just remember to use airtight containers, and they’ll be good for up to 3 months.

What can I use instead of cream cheese?
Greek yogurt works well for a lighter substitute. You could also try using avocado for that creamy texture!

📌 Pin this recipe for your next cozy dinner night!

Crock Pot Green Enchilada Chicken Soup

This comforting soup combines savory chicken, zesty green enchilada sauce, and creamy cheese, all cooked effortlessly in a crock pot.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb chicken breasts
• 1 can green enchilada sauce
• 1 can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 cup cream cheese Can substitute with Greek yogurt for a lighter version.
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced Toasted for enhanced flavor.
• Salt and pepper to taste

Optional Toppings

• avocado Sliced
• cilantro Fresh
• sour cream For creaminess

Method

 

Preparation

1. Place the chicken breasts in the crock pot.
2. Add in the green enchilada sauce, diced tomatoes, chicken broth, onion, bell pepper, and garlic.
3. Season everything with salt and pepper.

Cooking

1. Cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is cooked through.
2. Remove the chicken, shred it with two forks, and return it to the pot.
3. Stir in the cream cheese and shredded cheese until melted and well combined.
4. Serve hot, garnished with your choice of toppings.

Notes

Have leftovers? This soup keeps well in the fridge for about 3-4 days or can be frozen for up to 3 months. Adjust the heat by omitting or swapping the diced tomatoes with milder options. Substitute chicken for ground turkey or beef or use canned beans for a vegetarian option.