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If you’re craving a hearty, flavorful soup that practically cooks itself, then this Crock Pot Green Enchilada Chicken Soup is for you! Bursting with tender chicken, savory green enchilada sauce, and a perfect blend of beans, corn, and spices, this soup warms you from the inside out. Ideal for busy weekdays or cozy weekends, this one-pot wonder is a breeze to make and promises pure comfort in every bite.
🌟 Why You’ll Love This Recipe
This Crock Pot Green Enchilada Chicken Soup is all about ease and flavor! With just a few pantry staples and fresh ingredients, you can make a filling meal without spending hours in the kitchen. Plus, the balance of tangy enchilada sauce, hearty chicken, and creamy cheese makes every spoonful irresistible.
Ingredients for Crock Pot Green Enchilada Chicken Soup
- 1 lb boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce – Adds that signature tangy, mildly spicy flavor.
- 1 can (15 oz) black beans, drained and rinsed – Protein-packed and hearty.
- 1 can (15 oz) corn, drained – Sweet and crisp, complementing the other flavors.
- 1 can (14.5 oz) diced tomatoes (with green chiles if desired) – Adds depth and a hint of acidity.
- 1 cup chicken broth – Adjusts the consistency and brings all the flavors together.
- 1 medium onion, diced – For a mild, savory foundation.
- 2 cloves garlic, minced – Adds a subtle warmth.
- 1 teaspoon cumin – Earthy and aromatic.
- 1 teaspoon chili powder – Adds just the right level of warmth.
- 1/2 teaspoon salt (adjust to taste) – Balances the flavors.
- 1/2 teaspoon black pepper – For a touch of heat.
- 1 cup shredded cheese (cheddar or Monterey Jack) – Melts into the soup, adding richness.
Optional Toppings
- Avocado slices – Creamy and cool.
- Fresh cilantro – Adds a fresh, bright taste.
- Sour cream – For a rich, tangy finish.
- Lime wedges – A splash of acidity brings it all to life.
- Tortilla chips – For a delightful crunch.
How to Make Crock Pot Green Enchilada Chicken Soup
Step 1: Prep the Chicken
Place the chicken breasts at the bottom of your crock pot. This allows them to cook evenly and absorb all the delicious flavors.
Step 2: Add the Remaining Ingredients
Pour in the green enchilada sauce, black beans, corn, diced tomatoes, chicken broth, diced onion, minced garlic, cumin, chili powder, salt, and pepper. Give everything a quick stir to ensure the spices are evenly distributed.
Step 3: Slow Cook
Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours. You’ll know it’s ready when the chicken is fully cooked and tender.
Step 4: Shred the Chicken
Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup, stirring to combine all the ingredients.
Step 5: Add the Cheese
Stir in the shredded cheese until it’s melted and incorporated. The cheese adds a wonderful creamy texture to the soup.
Step 6: Serve and Garnish
Ladle the soup into bowls and add your favorite toppings, like avocado, cilantro, sour cream, lime wedges, and tortilla chips. Enjoy the delicious aroma and vibrant colors as you dive in!
Serving Suggestions
Serve this Crock Pot Green Enchilada Chicken Soup with a side of crusty bread, warm tortillas, or even a fresh green salad to complete the meal. It’s perfect on its own but pairs beautifully with any of these sides for a complete, satisfying dinner.
Tips for Making the Best Green Enchilada Chicken Soup
- Customize the Veggies: Feel free to add bell peppers, zucchini, or even spinach for extra nutrients and a burst of color.
- Adjust the Spice: For a spicier kick, add diced jalapeños or a splash of hot sauce before serving.
- Boost the Flavor: A squeeze of lime juice just before serving adds a fresh, tangy brightness that enhances the dish.
- Experiment with Cheese: Cheddar and Monterey Jack are perfect, but a blend of cheeses like Pepper Jack can add a bit more spice.
How to Store and Reheat Crock Pot Green Enchilada Chicken Soup
- Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes beautifully! Just portion it into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months.
- Reheating: For the best results, reheat on the stovetop over medium heat until warmed through. Alternatively, use the microwave for a quick option, stirring every minute until hot.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add a richer flavor and tend to stay moist during the slow cooking process. You can use boneless, skinless thighs for easy shredding.
Can I make this soup on the stovetop?
Yes, if you’re short on time, you can make this soup on the stovetop. Sauté the onions and garlic first, then add the chicken and remaining ingredients. Simmer for about 30-40 minutes, or until the chicken is cooked through, then shred the chicken, add it back, and stir in the cheese.
Can I make this vegetarian?
To make a vegetarian version, skip the chicken and use vegetable broth instead. You can add extra beans, corn, or diced veggies to keep it hearty and satisfying.
What cheese is best for this soup?
Cheddar and Monterey Jack melt nicely and add a mild, creamy flavor. For a spicier twist, try using Pepper Jack cheese!
Nutritional Information (Approximate, per serving)
- Calories: 310
- Protein: 23g
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 7g
- Sugar: 5g
Try More Delicious Recipes!
If you loved this Crock Pot Green Enchilada Chicken Soup, here are some more recipes to try:
- Crispy Cottage Cheese Chips – A perfect, crunchy snack that’s high in protein.
- Best Homemade Tomato Soup Recipe: Roasted Tomato Basil Soup – A classic soup that’s both comforting and full of fresh flavor.
- Coconut Chickpea Sweet Potato Soup – Creamy, rich, and packed with nutrients for a vegan delight.
This Crock Pot Green Enchilada Chicken Soup is the kind of recipe that brings people together. The enticing aroma, the cozy warmth, and the unbeatable flavor make it a family favorite. Try it out, and don’t forget to leave a review or share a photo on Pinterest! And if you love this soup, check out my other cozy slow cooker recipes for even more easy, flavorful meals. Happy cooking!
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Crock Pot Green Enchilada Chicken Soup
- Total Time: 6 hours and 10 minutes (low) or 3 hours and 10 minutes (high)
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Crock Pot Green Enchilada Chicken Soup is a comforting, flavorful one-pot meal that’s both hearty and easy to make. Packed with tender shredded chicken, black beans, corn, and topped with creamy melted cheese, it’s a family favorite for cozy weeknight dinners. Just set it, forget it, and let your crock pot work its magic!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes (with green chiles if desired)
- 1 cup chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar or Monterey Jack)
Optional Toppings:
- Avocado slices
- Fresh cilantro
- Sour cream
- Lime wedges
- Tortilla chips
Instructions
- Place the chicken breasts at the bottom of the crock pot.
- Pour the green enchilada sauce, black beans, corn, diced tomatoes, chicken broth, diced onion, minced garlic, cumin, chili powder, salt, and pepper over the chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
- Stir in the shredded cheese until melted and well combined.
- Ladle the soup into bowls and top with avocado, cilantro, sour cream, lime wedges, and tortilla chips if desired. Enjoy!
Notes
- For added flavor, feel free to add diced jalapeños or hot sauce for a spicy kick.
- This soup is very freezer-friendly! Store any leftovers in an airtight container and freeze for up to 3 months.
- Vegetarian variation: Skip the chicken and substitute with extra beans or diced vegetables. Use vegetable broth instead of chicken broth.
- You can use chicken thighs instead of chicken breasts if preferred; they’ll add a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours (on low) or 3 hours (on high)
- Category: Soup
- Method: Slow Cooker / Crock Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 860 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 23 g
- Cholesterol: 55 mg