There’s nothing quite like a warm bowl of flavorful, creamy soup to bring comfort to your day, and this Crockpot Green Chile Chicken Enchilada Soup is a true game-changer. If you love the taste of classic green chile chicken enchiladas, this soup takes all those delicious flavors and turns them into a rich, hearty, and incredibly easy slow cooker meal.
The magic of this dish lies in its bold yet balanced flavors—mildly spicy green chilies, tender shredded chicken, creamy cheese, and a perfectly seasoned broth. Unlike traditional enchiladas that require layering tortillas and baking, this soup delivers all the flavor with minimal effort. Just toss everything into the slow cooker, and let it work its magic.
One of the best things about this recipe is how customizable it is. Prefer it spicier? Add extra green chilies or a dash of hot sauce. Want a thicker, more indulgent soup? Stir in more cheese or blend part of the soup for a creamier texture. You can also easily make it gluten-free by ensuring your enchilada sauce is free from gluten-containing ingredients.
Perfect for busy weeknights, meal prep, or a cozy family dinner, this soup is sure to become a regular in your rotation. The combination of tender chicken, melted cheese, and a hint of lime makes every spoonful utterly satisfying. Serve it with crispy tortilla strips, a dollop of sour cream, and fresh cilantro for an irresistible meal.
If you’re looking for a new go-to crockpot soup recipe that’s bursting with Tex-Mex flavor, you’ve found it. Let’s get cooking!
Servings
Serves: 6 people
Time
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (low) or 2–3 hours (high)
- Total Time: 4–6 hours 10 minutes
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 (4-ounce) cans diced green chilies
- 1 (10-ounce) can green enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (8-ounce) block cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeños (optional, for garnish)
- Sour cream, tortilla strips, and avocado slices (for serving, optional)
Instructions
- Place the chicken breasts, diced onion, minced garlic, green chilies, enchilada sauce, cumin, smoked paprika, chili powder, salt, and black pepper into the slow cooker.
- Pour in the chicken broth and stir to combine. Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the drained black beans and softened cream cheese. Cover and cook for another 20 minutes, stirring occasionally, until the cream cheese is fully melted.
- Stir in the shredded Monterey Jack cheese and lime juice, mixing until the soup is smooth and creamy.
- Serve hot, garnished with fresh cilantro, sliced jalapeños, sour cream, tortilla strips, and avocado slices if desired.
Tips
- For extra spice, add a diced jalapeño along with the onions and garlic.
- To make it even creamier, blend a portion of the soup before adding the shredded chicken back in.
- Dairy-free option: Use coconut milk instead of cream cheese and a dairy-free cheese alternative.
- Leftovers: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Make it low-carb: Skip the beans and add extra chicken and veggies.
Summary
This Crockpot Green Chile Chicken Enchilada Soup is a creamy, flavorful twist on a Tex-Mex classic. With shredded chicken, melted cheese, and a perfectly seasoned broth, this slow cooker soup is easy to make and packed with comforting flavors. Top it with tortilla strips, sour cream, and avocado for the ultimate cozy meal.
Crockpot Green Chile Chicken Enchilada Soup Recipe
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 small onion diced
- 3 cloves garlic minced
- 2 4-ounce cans diced green chilies
- 1 10-ounce can green enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups chicken broth
- 1 15-ounce can black beans, drained and rinsed
- 1 8-ounce block cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
- Sliced jalapeños optional, for garnish
- Sour cream tortilla strips, and avocado slices (for serving, optional)
Instructions
- Place the chicken breasts, diced onion, minced garlic, green chilies, enchilada sauce, cumin, smoked paprika, chili powder, salt, and black pepper into the slow cooker.
- Pour in the chicken broth and stir to combine. Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the drained black beans and softened cream cheese. Cover and cook for another 20 minutes, stirring occasionally, until the cream cheese is fully melted.
- Stir in the shredded Monterey Jack cheese and lime juice, mixing until the soup is smooth and creamy.
- Serve hot, garnished with fresh cilantro, sliced jalapeños, sour cream, tortilla strips, and avocado slices if desired.
Notes
- For extra spice, add a diced jalapeño along with the onions and garlic.
- To make it even creamier, blend a portion of the soup before adding the shredded chicken back in.
- Dairy-free option: Use coconut milk instead of cream cheese and a dairy-free cheese alternative.
- Leftovers: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Make it low-carb: Skip the beans and add extra chicken and veggies.
