Crock Pot Green Enchilada Chicken Soup is a comforting, flavorful dish that’s perfect for busy weeknights or casual gatherings. This creamy, cheesy soup combines tender shredded chicken with the zesty flavors of green enchilada sauce and salsa verde. With minimal prep and the convenience of a slow cooker, you can set it up in the morning and come home to a warm, hearty meal. Plus, it’s easily customizable with toppings like avocado, cilantro, and sour cream to suit your taste.
Ingredients:
- 2.5 lbs boneless, skinless chicken breasts or thighs
- 28 oz can of green enchilada sauce
- 24 oz chicken broth
- 1 cup half-and-half or heavy whipping cream
- 2 cups Monterey Jack cheese, shredded
- 4 oz cream cheese, cubed and at room temperature
- 4 oz green salsa (salsa verde)
- Salt and pepper to taste
Directions:
- Start Cooking the Chicken:
Begin by placing the boneless, skinless chicken breasts or thighs in your Crock Pot. Add the 28 oz can of green enchilada sauce and the 24 oz of chicken broth. Stir gently to combine. Cover the Crock Pot and cook on low for 6-8 hours. The slow cooking allows the chicken to absorb the rich flavors of the enchilada sauce, creating a base for the soup. - Shred the Chicken:
About 30 minutes before you’re ready to serve, remove the cooked chicken from the Crock Pot and shred it using two forks. The chicken should be tender and easy to shred at this point. Return the shredded chicken to the Crock Pot. - Add the Cheesy Goodness:
With the shredded chicken back in the pot, add the 2 cups of shredded Monterey Jack cheese, 4 oz of cubed cream cheese, 1 cup of half-and-half or heavy whipping cream, and the 4 oz of green salsa (salsa verde). Stir everything together, allowing the cheeses to melt and the soup to become rich and creamy. This step creates the luxurious texture that makes this soup irresistible. - Adjust the Flavor:
Taste the soup and add salt and pepper as needed. You can also add more green salsa if you prefer a spicier or tangier flavor. Stir everything well to ensure the cheese is fully incorporated and melted. - Serve with Toppings:
Ladle the soup into bowls and top with your favorite garnishes. Sliced avocado, fresh cilantro, chopped green onions, and a dollop of sour cream are popular choices that add freshness and contrast to the rich, cheesy soup.
Serving Suggestions:
The Crock Pot Green Enchilada Chicken Soup is a versatile dish that pairs beautifully with various side items. For a complete meal, you can serve it with warm tortillas, tortilla chips, or even a side of Mexican rice. A crisp green salad with a light citrus vinaigrette would also complement the richness of the soup. Additionally, you can serve this soup with cornbread or cheesy quesadillas on the side for dipping into the creamy broth.
For a fun twist, consider creating a “toppings bar” where everyone can customize their bowls of soup. Offer toppings like shredded cheese, diced tomatoes, jalapeños, lime wedges, and crushed tortilla chips for added texture and flavor.
Helpful Tips:
- Chicken Choices: You can use either boneless skinless chicken breasts or thighs for this recipe. Thighs tend to be more flavorful and remain moist during long cooking times, while breasts are leaner.
- Cheese Melting Tip: Make sure to use room-temperature cream cheese, as it will melt more smoothly into the soup. Cold cream cheese may take longer to blend and leave lumps in the soup.
- Spice Level: Adjust the amount of green salsa based on your spice preference. If you like things mild, stick to 4 oz, but if you prefer a spicier soup, feel free to add more salsa or even some diced jalapeños.
- Thickening the Soup: If you want the soup to be thicker, you can reduce the amount of chicken broth or add more cheese. For an even creamier texture, substitute some of the half-and-half with heavy cream.
- Make it Low Carb: If you’re following a low-carb or keto diet, this recipe is perfect! Just be mindful of your toppings. Stick to low-carb options like avocado, sour cream, and cheese, and skip the tortilla chips or rice.
- Storage and Reheating: Store any leftovers in an airtight container in the fridge for up to 3 days. The soup will thicken as it cools, so when reheating, add a little extra chicken broth or water to reach your desired consistency. The soup can also be frozen for up to 2 months; just thaw in the fridge overnight before reheating.
Nutritional Information (per serving):
- Calories: 400 kcal
- Carbohydrates: 7g
- Protein: 32g
- Fat: 27g
- Saturated Fat: 14g
- Fiber: 1g
- Sugar: 2g
- Sodium: 1200mg
Time:
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (in the Crock Pot)
- Total Time: 6 hours and 10 minutes (or more, depending on cooking time)
- Servings: 6-8 servings
Conclusion:
The Crock Pot Green Enchilada Chicken Soup is the perfect blend of creamy, cheesy, and tangy flavors. It’s easy to make, hearty, and filled with satisfying ingredients like tender chicken, Monterey Jack cheese, and zesty green enchilada sauce. Whether you’re looking for a warming dinner on a chilly evening or an easy slow-cooker meal that doesn’t require much hands-on time, this soup will become a go-to in your recipe collection. The richness of the cheese combined with the heat from the salsa and the creamy broth makes every bite an indulgent experience.
This soup is also highly versatile—it’s easily customizable, and you can play with different toppings to keep it exciting each time. Best of all, it’s a crowd-pleaser for family meals or casual gatherings, and it’s low-carb friendly for those looking for a lighter option. Enjoy this Crock Pot Green Enchilada Chicken Soup with your favorite toppings and savor the comfort of a delicious home-cooked meal!
Recipe Card
Crock Pot Green Enchilada Chicken Soup
Ingredients
- – 2.5 lbs boneless skinless chicken breasts or thighs
- – 28 oz can of green enchilada sauce
- – 24 oz chicken broth
- – 1 cup half-and-half or heavy whipping cream
- – 2 cups Monterey Jack cheese shredded
- – 4 oz cream cheese cubed and at room temperature
- – 4 oz green salsa salsa verde
- – Salt and pepper to taste
Instructions
**Start Cooking the Chicken**:
- Begin by placing the boneless, skinless chicken breasts or thighs in your Crock Pot. Add the 28 oz can of green enchilada sauce and the 24 oz of chicken broth. Stir gently to combine. Cover the Crock Pot and cook on low for 6-8 hours. The slow cooking allows the chicken to absorb the rich flavors of the enchilada sauce, creating a base for the soup.
**Shred the Chicken**:
- About 30 minutes before you’re ready to serve, remove the cooked chicken from the Crock Pot and shred it using two forks. The chicken should be tender and easy to shred at this point. Return the shredded chicken to the Crock Pot.
**Add the Cheesy Goodness**:
- With the shredded chicken back in the pot, add the 2 cups of shredded Monterey Jack cheese, 4 oz of cubed cream cheese, 1 cup of half-and-half or heavy whipping cream, and the 4 oz of green salsa (salsa verde). Stir everything together, allowing the cheeses to melt and the soup to become rich and creamy. This step creates the luxurious texture that makes this soup irresistible.
**Adjust the Flavor**:
- Taste the soup and add salt and pepper as needed. You can also add more green salsa if you prefer a spicier or tangier flavor. Stir everything well to ensure the cheese is fully incorporated and melted.
**Serve with Toppings**:
- Ladle the soup into bowls and top with your favorite garnishes. Sliced avocado, fresh cilantro, chopped green onions, and a dollop of sour cream are popular choices that add freshness and contrast to the rich, cheesy soup.