Crockpot Green Chile Chicken Enchilada Soup Recipe – This simple Crockpot Green Chile Chicken Enchilada Soup takes just a few minutes to assemble (no veggie chopping!) and the slow cooker does all the work. Be rewarded with hearty, creamy, flavor-packed goodness at the end of the day. Add your favorite enchilada-inspired toppings, such as cheese, sour cream, freshly squeezed lime–and enjoy!
1 can (15.5 oz; 439g) white kidney (cannellini) beans drained and rinsed
2 cans (15.25 oz; 432g EACH) black beans drained and rinsed
1 pound (468g) boneless skinless chicken thighs (~5 thighs) (or breasts)
2 cans (4 oz,; 113g EACH) fire-roasted diced green chiles
1 can (14.5 oz.; 411g) fire-roasted diced tomatoes optional
1 can (10 oz; 286g) green enchilada sauce
4 teaspoons ground chili powder
1 tablespoon ground cumin
3/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
2-3 tablespoons fresh cilantro optional
1 cup (228g) chicken broth or stock (2 cups for thinner soup)
1 package (8 oz.; 226g) full-fat cream cheese softened (reduced fat doesn’t melt well into the soup)
Toppings: sour cream (lite or fat-free), freshly grated sharp pepper-jack or Monterey jack cheese, diced ripe avocado, fresh lime, and fresh cilantro (See Note 1)
ADD TO SLOW COOKER: Add the drained and rinsed white and black beans, fat-trimmed boneless skinless chicken thighs (or breasts; if using breasts cut each breast into 4 pieces), both cans of diced green chiles, fire-roasted diced tomatoes (undrained), and green enchilada sauce. Add all the seasonings: chili powder, cumin, paprika, salt and pepper. If desired, add in the fresh cilantro. Pour in the chicken stock or broth (1 cup for a thicker chili and use 2 cups for a thinner soup-like consistency)
COOK: Cover the slow cooker and cook on low for 5-7 hours or high for 3-5 hours or until the chicken is cooked through (165 degrees F or easily shreds).
CREAM CHEESE: Remove the chicken from the crockpot and set aside in another bowl. Add softened cream cheese (partially melt in the microwave first) into the slow cooker. Cover and cook on high for another 30 minutes or until the cream cheese melts and is easily stirred into the soup. Briskly whisk to get the cheese completely incorporated.
CHICKEN: Meanwhile, shred the chicken with 2 forks. Once the cream cheese is incorporated, add the chicken into the soup and stir.
SERVE: Ladle chili into bowls and serve with desired toppings. We love adding a big handful of pepper-jack cheese, fat-free sour cream, a wedge of lime and some cilantro!
STORAGE: This soup stores well in the fridge for up to 5 days. Reheat over medium-low heat on the stovetop. Because of the dairy (cream cheese) in the soup, it’s not a great candidate for freezing and thawing.
Note 1: Don’t forget the toppings they add a lot! If I could only pick three toppings for this soup, they would be the cheese, sour cream, and lime juice. I highly recommend at least those 3 additions. As far as cheese, our favorite is pepper-jack cheese, but Monterey Jack cheese is another great topping. Even sharp cheddar works here. Lite sour cream works well in this soup.