Creamy, cheesy, and packed with flavor—this slow cooker green enchilada chicken soup is the ultimate cozy dinner.
This hearty Crock Pot Green Enchilada Chicken Soup is rich, comforting, and bursting with zesty Southwest flavor. Tender shredded chicken, creamy cheeses, and tangy green enchilada sauce come together in a warm, velvety bowl of goodness. It’s perfect for chilly nights or meal prep days—just set it, forget it, and enjoy.
🛒 Ingredients
Servings: 6–8 | Prep Time: 10 minutes | Cook Time: 6–8 hours | Total Time: Up to 8 hours 10 minutes
- 2.5 lbs boneless, skinless chicken breasts or thighs
- 28 oz can 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
Optional Toppings:
- Sliced avocado
- Chopped cilantro
- Sliced green onions
- Sour cream
🍲 Instructions
1. Slow Cook the Chicken
Place the chicken, green enchilada sauce, and chicken broth into your crock pot.
Cover and cook on low for 6–8 hours until the chicken is tender and fully cooked.
2. Shred and Stir
About 30 minutes before serving, remove the chicken from the crock pot and shred it using two forks.
Return the shredded chicken to the crock pot.
Add the Monterey Jack cheese, cream cheese, half-and-half, and green salsa.
Stir well until the cheeses are fully melted and the soup is creamy.
Season with salt and pepper to taste.
3. Serve with Toppings
Ladle the soup into bowls and garnish with your favorite toppings like sliced avocado, cilantro, green onion, or a dollop of sour cream.
💡 Tips & Variations
- Spicier version: Use hot green salsa or add diced green chiles.
- Make it thicker: Add 1 tablespoon of cornstarch mixed with water in the last 30 minutes.
- Low carb: This soup is naturally low in carbs and keto-friendly.
- Storage: Refrigerate leftovers for up to 4 days, or freeze for up to 3 months.