This Slow Cooker Green Chile Chicken Enchilada Soup is a zesty, creamy Mexican-inspired comfort soup that simmers effortlessly in your crockpot! Tender shredded chicken, fire-roasted green chiles, sweet corn, creamy white beans, and tangy green enchilada sauce (salsa verde) come together in a velvety cream cheese broth.
It’s the ultimate dump-and-go weeknight dinner—simply combine your pantry staples in the slow cooker in the morning, and return to an aromatic, restaurant-worthy soup ready to be ladled over crunchy tortilla strips, creamy avocado, and melted cheese!
Why You'll Love This Recipe
- Effortless 5-minute dump-and-go slow cooker prep!
- Loaded with tender chicken, sweet corn, hearty beans, and mild smoky green chiles
- Made extra rich and velvety with real cream cheese and Monterey Jack
- Endless fun topping options: crispy tortilla strips, diced avocado, cilantro, and lime!
If you love cozy Tex-Mex and slow-cooked bakes like our Creamy Chicken and Gnocchi Soup or our Slow Cooker Beef Stroganoff, this green chile enchilada soup will be on repeat all season.
Key Ingredients & Smart Substitutions
Here are the vibrant, flavorful ingredients you’ll need:
- Chicken Breast: 1.5 lbs boneless skinless chicken breasts (or 3 cups cooked shredded rotisserie chicken).
- Diced Green Chiles: Two 4 oz cans mild diced green chiles (or Hatch chiles for extra heat).
- Green Enchilada Sauce: 1 can (10 to 12 oz) quality mild green enchilada sauce or salsa verde.
- Sweet Corn: 1 can (15 oz) sweet corn kernels, drained (or 1.5 cups frozen corn).
- White Beans: 1 can (15 oz) cannellini or Great Northern beans, rinsed and drained for hearty texture.
- Cream Cheese: 6 oz cream cheese, cubed and softened to room temperature for that velvety broth.
- Shredded Monterey Jack: 1 cup shredded Monterey Jack or pepper jack cheese.
- Chicken Broth: 4 cups low-sodium chicken broth.
- Garlic & Tex-Mex Spices: 4 cloves minced garlic, ground cumin, chili powder, onion powder, kosher salt, and freshly cracked black pepper.
How to Make Green Chile Chicken Enchilada Soup (Step-by-Step)
1. Load the Slow Cooker: Place the raw chicken breasts (or shredded cooked chicken) into the bottom of your slow cooker. Add the diced green chiles, drained sweet corn, white beans, green enchilada sauce, minced garlic, ground cumin, chili powder, onion powder, salt, and pepper.
2. Add Broth & Slow Cook: Pour the chicken broth over all the ingredients in the slow cooker. Stir gently to combine. Cover with the lid and cook on LOW for 6 to 7 hours (or on HIGH for 3 to 4 hours) until the chicken is fork tender.
3. Shred Chicken & Whisk Cream Cheese: If using whole breasts, remove and shred with two forks, then return to the slow cooker. Add the cubed softened cream cheese and shredded Monterey Jack cheese. Whisk or stir continuously for 2 to 3 minutes until the cheeses melt completely into a luscious, creamy light green broth.
4. Ladle, Garnish & Serve: Ladle the hot soup into wide bowls. Top with crispy corn tortilla strips, diced fresh avocado, extra shredded cheese, fresh cilantro, and a squeeze of fresh lime juice!
Chef's Helpful Tips
- Soften the cream cheese: Cut cream cheese into small 1-inch cubes and let sit at room temp so it dissolves effortlessly into the hot broth without whisking vigorously
- Control the spice level: Standard canned diced green chiles and mild green enchilada sauce are flavorful without being spicy!
- For a fiery kick, add 1 diced jalapeño or use Hot Hatch green chiles
Best Toppings for Enchilada Soup
- Crunch: Crispy corn tortilla chips or seasoned baked tortilla strips.
- Creamy: Diced ripe Hass avocado or a dollop of sour cream.
- Freshness: Chopped fresh cilantro, sliced green jalapeños, and fresh lime wedges.
Storage & Reheating Instructions
To Store: Let soup cool completely. Store in an airtight container in the refrigerator for up to 4 days.
To Reheat: Warm gently on the stovetop over medium-low heat for 5-7 minutes, stirring occasionally, or microwave individual portions for 2 minutes.
Frequently Asked Questions
Can I make this on the Stovetop?
Yes! In a large Dutch oven, sauté garlic in 1 tbsp olive oil, add all ingredients (using precooked shredded chicken) except cream cheese, and simmer for 20 minutes. Stir in cheeses until melted and serve!
Can I make this in an Instant Pot?
Yes! Pressure cook chicken and soup ingredients on HIGH for 12 minutes, quick release pressure, shred chicken, and stir in cheeses on Sauté mode until melted.
More Cozy Chicken Comfort Foods to Try Next
- Creamy Chicken and Gnocchi Soup — Olive Garden-style soup with pillowy potato gnocchi.
- Baked Crack Chicken — Tender chicken smothered in bacon, ranch cream cheese, and cheddar.
- Chicken Bacon Ranch Pasta Bake — Cheesy 30-minute pasta bake with mozzarella and bacon.
Green Chile Chicken Enchilada Soup
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
Warm up with this comforting Green Chile Chicken Enchilada Soup, a delightful blend of tender chicken, spicy green chiles, and creamy goodness. Perfect for chilly evenings or gatherings, this quick and easy recipe delivers flavors that dance on your palate. Enjoy it topped with shredded cheddar and fresh cilantro for an unforgettable meal that warms the heart and soul.
Ingredients
- 1.5 lbs boneless skinless chicken breasts (or 3 cups shredded cooked chicken)
- 2 cans (4 oz each) mild diced green chiles
- 1 can (10 oz) mild green enchilada sauce (or salsa verde)
- 1 can (15 oz) sweet corn, drained
- 1 can (15 oz) white cannellini beans, rinsed and drained
- 6 oz cream cheese, cubed and softened
- 1 cup shredded Monterey Jack cheese
- 4 cups low-sodium chicken broth
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Tortilla strips, diced avocado, cilantro, and lime wedges (for serving)
Instructions
- Load Slow Cooker: Place chicken, green chiles, corn, white beans, green enchilada sauce, minced garlic, cumin, chili powder, salt, and pepper into slow cooker.
- Add Broth & Cook: Pour in chicken broth. Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours) until chicken is tender.
- Shred Chicken & Add Cheeses: Shred chicken. Stir in cubed cream cheese and shredded Monterey Jack until melted and velvety smooth.
- Ladle & Garnish: Ladle into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, cilantro, and fresh lime juice!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 315
- Sugar: 3g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg
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