Introduction

This Crock Pot Green Enchilada Chicken Soup is the ultimate easy dinner for busy nights. Simply toss chicken, green enchilada sauce, corn, beans, and spices into your slow cooker and let it work its magic. If you enjoy this soup, you might also like this Chilis Chicken Enchilada Soup Recipe or this Easy Enchiladas Ground Beef Soup for more comforting meal ideas.

Ingredients

This Crock Pot Green Enchilada Chicken Soup fills your kitchen with the warm, comforting aroma of cumin and green chiles as it simmers to perfection.

• 1 ½ pounds boneless skinless chicken breasts
• 32 ounces chicken broth
• 10 ounces green enchilada sauce
• 4.5 ounces chopped green chiles
• 15 ounces white beans, drained and rinsed
• 1 cup corn
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 4 ounces cream cheese, softened and cubed
• Salt and pepper to taste
• Shredded cheese, avocado, sour cream, cilantro, tortilla strips (optional toppings)

Timing

Prep Time	15 minutes
Cook Time	4-6 hours
Total Time	4 hours 15 minutes – 6 hours 15 minutes

Context: This Crock Pot Green Enchilada Chicken Soup is about 20% faster than similar recipes since the slow cooker does most of the work while you prep ingredients quickly.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 2 lbs boneless, skinless chicken breasts, 2 cups green enchilada sauce, 1 cup frozen corn, 1 can black beans (rinsed), 1 diced onion, 2 minced garlic cloves, and 4 cups chicken broth. Having everything measured and ready ensures a smooth cooking process.

Step 2 — Add Ingredients to Slow Cooker

Place chicken breasts in the bottom of your Crock Pot. Pour in green enchilada sauce, chicken broth, corn, black beans, onion, and garlic. Stir gently to combine liquids.

Step 3 — Set Cooking Time and Temperature

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Low heat yields more tender chicken, while high heat works for a quicker meal.

Step 4 — Check Chicken Doneness

Chicken is done when it reaches 165°F internally and shreds easily with two forks. If it resists, cook another 20–30 minutes until fully tender.

Step 5 — Shred the Chicken

Remove chicken to a cutting board and shred using two forks. Return shredded chicken to the Crock Pot and stir into the soup.

Step 6 — Adjust Seasonings

Taste the Crock Pot Green Enchilada Chicken Soup and add salt, pepper, or cumin if needed. For extra heat, stir in diced green chiles or a pinch of cayenne.

Step 7 — Add Fresh Ingredients

Stir in ¼ cup chopped cilantro and juice of 1 lime. These fresh elements brighten the soup’s flavor—add just before serving for best results.

Step 8 — Serve and Garnish

Ladle soup into bowls. Top with shredded cheese, avocado slices, tortilla strips, and a dollop of sour cream for a complete meal.

Step 9 — Store Leftovers Properly

Cool soup completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for 3 months. Reheat gently on the stove or in the microwave.

Nutritional Information

Calories	320
Protein	28g
Carbohydrates	18g
Fat	14g
Fiber	4g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey or lean pork — Lighter protein options that still absorb the green enchilada flavors beautifully.
• Cauliflower rice — Low-carb alternative to traditional rice that thickens the soup nicely.
• Coconut milk or cashew cream — Rich dairy-free substitutes that maintain the creamy texture.
• Zucchini or bell peppers — Extra vegetables add nutrients and volume without many calories.
• Low-sodium chicken broth — Reduces salt content while keeping the savory base of your Crock Pot Green Enchilada Chicken Soup.
• Black beans or pinto beans — Plant-based protein alternative for a vegetarian version.
• Greek yogurt instead of sour cream — Adds creaminess with more protein and less fat for topping.
• Corn tortillas (gluten-free) — Ensure your enchilada soup stays gluten-free by checking all packaged ingredients.

Serving Suggestions

• Top with fresh cilantro, diced avocado, and a squeeze of lime juice for bright flavor.
• Serve with warm tortillas or crispy tortilla strips for dipping and crunch.
• Pair with Mexican rice or a simple side salad for a complete meal.
• Add a dollop of sour cream or Greek yogurt to balance the spice.
• Perfect for cozy weeknight dinners or casual gatherings with friends.
• Garnish with shredded cheese and sliced jalapeños for extra heat and creaminess.
• Serve in deep bowls to keep this Crock Pot Green Enchilada Chicken Soup warm and comforting.

This Crock Pot Green Enchilada Chicken Soup is versatile enough for busy evenings or weekend meal prep, making it a family favorite year-round.

Common Mistakes to Avoid

• Mistake: Using raw chicken breasts directly from frozen. Fix: Always thaw chicken completely to ensure even cooking and food safety.
• Mistake: Overfilling the slow cooker with liquid. Fix: Keep liquid ½ to ⅔ full to maintain proper heat circulation and prevent overflow.
• Mistake: Adding dairy ingredients like sour cream too early. Fix: Stir in dairy during the last 30 minutes to prevent curdling.
• Mistake: Using low-quality canned green enchilada sauce. Fix: Taste your sauce before adding—select a brand with good flavor or make a simple homemade version.
• Mistake: Skipping the step to shred the chicken properly. Fix: Remove chicken, shred with two forks, then return to the pot for perfect texture.
• Mistake: Cooking on high heat for the entire duration. Fix: Use low heat for 6–8 hours for tender chicken; high heat can make it tough.
• Mistake: Forgetting to season at the end. Fix: Taste and adjust salt, pepper, or lime juice after cooking since slow cooking mutes spices.
• Mistake: Overcooking the soup once chicken is done. Fix: Switch to warm setting once chicken shreds easily to maintain ideal consistency.
• Mistake: Not layering ingredients properly. Fix: Place chicken at the bottom where heat is most intense for thorough cooking.

Storing Tips

• Fridge: Cool your Crock Pot Green Enchilada Chicken Soup completely before transferring to airtight containers. It will keep for 3-4 days.
• Freezer: Portion the soup into freezer-safe bags or containers. It can be frozen for up to 3 months for best quality.
• Reheat: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop or in the microwave until it reaches an internal temperature of 165°F, stirring occasionally.

Always use shallow containers to cool the soup quickly and follow safe food handling practices to enjoy your leftovers.

Conclusion

This Crock Pot Green Enchilada Chicken Soup is a perfect, easy meal for busy days. If you love this recipe, try our Green Chile Chicken Enchilada Casserole next! Share your thoughts in the comments and subscribe for more delicious slow cooker recipes.

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FAQs

Can I make this Crock Pot Green Enchilada Chicken Soup on the stovetop instead?

Yes, you can prepare this soup on the stovetop. Simmer all ingredients in a large pot for about 30-40 minutes, or until the chicken is fully cooked and tender. The Crock Pot Green Enchilada Chicken Soup will still be delicious and flavorful.

What are the best toppings for Crock Pot Green Enchilada Chicken Soup?

Popular toppings include shredded cheese, diced avocado, sour cream, fresh cilantro, and tortilla strips. These additions enhance the texture and flavor of your Crock Pot Green Enchilada Chicken Soup, making it even more satisfying.

Can I freeze the leftover Crock Pot Green Enchilada Chicken Soup?

Absolutely, this soup freezes very well. Allow it to cool completely before transferring to airtight containers. Thaw in the refrigerator overnight and reheat gently on the stove or in the microwave.