Cozy Crock Pot green enchilada chicken soup is one of my favorite cold-weather meals. It’s creamy, zesty, and packed with shredded chicken, green chiles, and lots of flavor from green enchilada sauce. I love how the slow cooker does all the work, turning simple ingredients into a warm and satisfying bowl of comfort.
Why You’ll Love This Recipe
I love how easy this soup is to throw together. It’s a dump-and-go slow cooker recipe, and the flavor only gets better as it simmers. The combination of green enchilada sauce, chicken, and spices gives it a Southwestern kick, while the creamy finish makes every bite rich and cozy. It’s hearty enough to stand alone, but also perfect with a side of tortilla chips or warm cornbread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Green enchilada sauce
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Chicken broth
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Diced green chiles
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Onion, chopped
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Garlic, minced
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Ground cumin
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Chili powder
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Salt
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Black pepper
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Cream cheese or heavy cream (for creaminess)
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Shredded Monterey Jack or Pepper Jack cheese (optional)
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Lime juice (for brightness)
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Fresh cilantro (optional, for garnish)
Directions
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I place the chicken, enchilada sauce, broth, green chiles, onion, garlic, and spices into the Crock Pot and stir to combine.
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I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
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I remove the chicken, shred it with two forks, and return it to the pot.
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I stir in cream cheese or a splash of heavy cream, and let it melt into the soup until smooth.
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I add cheese if I want it extra creamy and stir in a squeeze of lime juice at the end.
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I ladle the soup into bowls and top with chopped cilantro, avocado, or crushed tortilla chips if I have them on hand.
Servings and timing
This recipe makes about 6 servings. It takes 10 minutes to prep and cooks for 6–7 hours on low or 3–4 hours on high. I usually have it ready and on the table in about 6.5 hours using the low setting.
Variations
Sometimes I add canned corn or black beans for more texture and flavor. I’ve also swapped the chicken for leftover rotisserie chicken—just added it in during the last hour of cooking. If I want it spicier, I throw in some jalapeño slices or use hot enchilada sauce. For a low-carb version, I skip the beans and corn entirely.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well—I let it cool and then portion it into containers. To reheat, I warm it gently on the stove or microwave in short bursts, stirring in between. If it thickens too much, I add a splash of broth to loosen it up.
FAQs
Can I use frozen chicken?
Yes, I’ve used frozen chicken directly in the Crock Pot. I just add 1 extra hour to the cook time on low and make sure the chicken reaches a safe internal temperature.
What type of green enchilada sauce should I use?
I like using mild or medium green enchilada sauce depending on who I’m serving. Any store-bought brand works fine, or I use homemade if I have it.
Can I make it dairy-free?
Yes, I leave out the cream cheese and cheese, and it still tastes great. I add a bit of unsweetened almond milk for a touch of creaminess if needed.
How can I thicken the soup?
If I want it thicker, I stir in a slurry of cornstarch and water, or just let it simmer uncovered for a bit after adding the cream.
What toppings go well with this soup?
I like to top it with avocado slices, crushed tortilla chips, shredded cheese, sour cream, or a sprinkle of fresh cilantro and lime.
Conclusion
Cozy Crock Pot green enchilada chicken soup is everything I want in a warm and hearty meal—easy, flavorful, and comforting. It’s perfect for busy days when I want something filling without much effort. Whether I’m serving it for dinner or prepping for the week ahead, this soup always hits the spot.
Print
Cozy Crock Pot Green Enchilada Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 6 hours (low)
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Southwestern
- Diet: Gluten Free
Description
Cozy Crock Pot green enchilada chicken soup is a creamy, zesty, and comforting slow cooker meal made with shredded chicken, green chiles, enchilada sauce, and warm spices. It’s easy to prepare and packed with Southwestern flavor.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1 (15 oz) can green enchilada sauce
- 3 cups chicken broth
- 1 (4 oz) can diced green chiles
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz cream cheese or 1/2 cup heavy cream
- 1 cup shredded Monterey Jack or Pepper Jack cheese (optional)
- 1 tbsp lime juice
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Place chicken, enchilada sauce, broth, green chiles, onion, garlic, cumin, chili powder, salt, and pepper into the Crock Pot. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Remove chicken, shred it with two forks, and return to the pot.
- Stir in cream cheese or heavy cream until melted and smooth.
- Add shredded cheese if using, and stir until melted. Stir in lime juice.
- Ladle into bowls and top with cilantro, avocado, tortilla chips, or other toppings if desired.
Notes
- Add canned corn or black beans for extra texture.
- Use rotisserie chicken to cut down cook time—add in the last hour.
- For more heat, use hot enchilada sauce or add jalapeño slices.
- Make it dairy-free by omitting cream and cheese or using unsweetened almond milk.
- Thicken with a cornstarch slurry or simmer uncovered after adding cream.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 95mg
