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Crock Pot Green Enchilada Chicken Soup is so creamy and the green enchilada sauce really makes this broth so flavorful. The blends of cheese in this soup create a rich and creamy soup that will satisfy any craving for comfort food!
Soup weather calls for a really delicious and creamy bowl of soup. This Crock Pot Green Enchilada Chicken Soup does not disappoint. From the beans and chicken to the cheese and enchilada sauce, this comes together for a spectacular meal.
If you love our Green Chili Chicken Enchiladas then this new Winter Crockpot recipe for chicken enchilada soup with green enchiladas sauce will be a hit.
What's in this post: Crock Pot Green Enchilada Chicken Soup
Why We Love This Recipe
This delicious soup recipes really is so easy and once you have shredded the chicken it is just about combining it all together. Whether you use chicken thighs or chicken breasts, it is a great meal.
Top with sour cream and more shredded cheese if desired. Sometimes, we also add tortilla strips on top for extra crunch. It is so good with the green chili sauce and cheesy goodness. Make sure to also check out Slow Cooker Creamy Chicken Tortilla Soup Recipe for another delicious recipe.
Ingredients
- Boneless Skinless Chicken Thighs – You can also make this recipe with boneless skinless chicken breasts
- White Beans – Substitute with black beans or pinto beans
- Salsa Verde – Learn How to Make Quick Homemade Salsa Verde Recipe
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Crock Pot Green Enchilada Chicken Soup
- Step 1 – Add the chicken, beans, green enchilada sauce, salsa verde, salt and pepper to the crock pot.
- Step 2 – Cover and cook on low for 5-6 hours or on high for 3 hours.
- Step 3 – Stir the cornstarch into the heavy whipping cream. Then stir the heavy whipping cream, Monterey Jack Cheese and cream cheese into the crock pot.
- Step 4 – Cover and cook until the cheese has melted (30 minutes to 1 hour).
- Step 5 – Serve topped with the sour cream, avocado slices and cilantro. Enjoy! It is that easy!
Recipe Tips
- Chicken – We diced our chicken thighs up before making this recipe. But you can easily cook the chicken whole and then shred it after cooks. Shred the chicken with two forks or learn how to shred with a mixer.
- Cream Texture – We like adding in the cornstarch slurry for a creamy texture, if you prefer you can make it without this option.
Serving Suggestions
This green chicken enchilada soup recipe is delicious served as it is. But we like to serve it with our favorite toppings. These are some great options.
- Slice Avocado
- Sour Cream
- Fresh Cilantro
- Crushed Tortilla Chips
Frequently Asked Questions
No, there is no need to cook the chicken before adding to the soup. The broth mixture will cook the chicken as it heats in the slow cooker.
Store the leftovers in an airtight container in the refrigerator for up to 4-5 days. We think this soup taste even better the next days as the ingredients marinate together as it stores.
This is a great recipe to freeze. Go ahead and mix all of the ingredients together except the cheese and freeze in a container or freezer bag. We like freezer bags because it saves space.
When you are ready to enjoy, just dump the contents of the bag in the crock pot and cook as normal. You can add the cheese just as the recipe instructs. Easy!
More Easy Enchilada Soup Recipes
Quick and Easy Soup
Chili’s Chicken Enchilada Soup Recipe
Easy Slow Cooker
Crockpot Chicken Enchilada Soup Recipe
Quick and Easy Soup
Keto Chicken Enchilada Soup
We love to hear from you. If you make this Crock Pot Green Enchilada Chicken Soup Recipe, please leave us a comment or a star review.
Crock Pot Green Enchilada Chicken Soup
Ingredients
- 6 Boneless Skinless Chicken Thighs Diced
- 2 White Beans Canned 15 oz, drained and rinsed
- 28 oz can Green Enchilada Sauce
- 4 oz Salsa Verde
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 cup Heavy Whipping Cream
- 2 cups Shredded Monterey Jack Cheese
- 8 oz cream cheese diced into small pieces
- 3 cups Chicken Broth
- 1 Tablespoon Cornstarch
- Toppings:
- 1 avocado sliced
- 1 bunch cilantro chopped
- 1 cup sour cream
Instructions
- Add the chicken, beans, green enchilada sauce, salsa verde, chicken broth, salt and pepper to the crock pot.
- Cover and cook on low for 5-6 hours or on high for 3 hours.
- Stir the cornstarch into the heavy whipping cream. Then stir the heavy whipping cream, Monterey Jack Cheese and cream cheese into the crock pot.
- Cover and cook until the cheese has melted (30 minutes to 1 hour).
- Serve topped with the sour cream, avocado slices and cilantro.
- Enjoy!
My daughter made us the Green Enchilada Chicken Soup. It was so good! Perfect on a stormy day in NE Tx.
Woohoo! Thank you so much for sharing Vicky and thank you so much for the positive review!
Love this recipe. So easy and really good
Woohoo! I’m so glad you tried it out and thank you for sharing!
You have chicken broth listed but dont have it used in the recipe or even video. Is that a mistake?
Sorry for the confusion! I add the chicken broth to the crock pot with the chicken at the beginning of the recipe.
I love this soup, only question is where does the chicken broth come into play?
Ive made it without the broth, and its delish, just curious?
So sorry! You add it in the beginning. I updated the recipe card.
If I use left over chicken should I cut down on the time it cooks?
I made this over the weekend. It was super good. My husband isn’t a big meat eater, so I used just 2 chicken breast. Just enough and added great flavor. I’m adding this receipe to my favorites!!
Made this for the first time last week. This was so good and super easy. My husband isn’t a huge meat eater, so I used 2 chicken breast and it was just enough to add great flavor. In order to have more subtance than soup, I poured it over a little bit of white rice. I’m adding this recipe to my favorites.
This was so yummy. I used rotisserie chicken. Even great the next day.
Can you freeze this soup?
Yes you can. See how to freeze soup -https://www.eatingonadime.com/freezer-tip-how-to-make-your-own-canned-soup/
Hi, we love the Green Enchilada Chicken Soup! I’m honing my rusty cooking skills, but I didn’t know when to add the 3C. of Chicken broth. I added with the heavy cream etc., but was unsure if I should’ve added initially with the chicken. Please advise! Thanks.
I made this and it was absolutely delish! For some reason, the chunks of cream cheese didn’t dissolve even though I left it on high over an hour. It was no problem, though. I just smashed them up against the side of the pot. It was awesome!
One of my favorites! So easy and delicious!
This was delish
Does the chicken broth get added into the crockpot along with the salsa and chicken at the beginning?
Yes, that’s correct. Thank you!