Crock Pot Green Enchilada Chicken Soup
Warm up with this Crock Pot Green Enchilada Chicken Soup a creamy, cheesy, and flavorful slow cooker soup that’s perfect for busy weeknights, cozy family dinners, or meal prep. Made with tender shredded chicken, green enchilada sauce, spices, cream cheese, and melted Monterey Jack, this comforting Mexican-inspired soup is hearty, satisfying, and absolutely delicious.
Why You’ll Love This Recipe
Easy dump-and-go slow cooker recipe
Perfectly creamy with a cheesy kick
Packed with flavor from green chilies, cumin, and oregano
Great for weeknight dinners, game day, or freezer meals
Ingredients:
For the Soup:
2 large boneless, skinless chicken breasts
1 small onion, chopped
3 garlic cloves, minced
1 cup frozen or canned corn (optional)
1 can (4 oz) diced green chilies
1 can (10 oz) green enchilada sauce
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt & pepper to taste
To Finish:
4 oz cream cheese, cubed
1 cup shredded Monterey Jack or mozzarella cheese
Fresh cilantro, chopped
Lime wedges for serving
Directions:
Place chicken breasts at the bottom of your slow cooker. Add onion, garlic, corn, green chilies, enchilada sauce, chicken broth, cumin, oregano, salt, and pepper.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and fully cooked.
Remove chicken, shred it with two forks, and return to the soup. Stir in cream cheese until melted and creamy. Add shredded cheese and mix until smooth and cheesy.
Ladle soup into bowls and top with fresh cilantro and a squeeze of lime. Serve hot with tortilla chips, warm tortillas, or crusty bread.
Nutritional Information
Prep Time: 10 min
Cook Time: 6 hrs (low)
Total Time: ~6 hrs 10 min
Calories: ~310 per serving
Servings: 6
Recipe Tips & Variations:
Add black beans for extra protein and fiber.
Swap Monterey Jack for Pepper Jack if you like a spicy kick.
Garnish with avocado slices, jalapeños, or crushed tortilla chips for added texture.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Crock Pot Green Enchilada Chicken Soup, Slow Cooker Green Enchilada Soup, Creamy Chicken Enchilada Soup
