Description
This Crock Pot Green Enchilada Chicken Soup is cozy, creamy, and packed with flavor. A perfect one-pot dinner for busy nights or weekend meal prep kid-friendly, freezer-ready, and full of protein.
Ingredients
2 boneless, skinless chicken breasts (or thighs)
2 cups green enchilada sauce
3 cups chicken broth
4 oz cream cheese, cubed (or ½ cup Greek yogurt)
1 (4 oz) can diced green chiles
1 cup corn (optional)
1 cup black beans (optional)
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Instructions
1. Add chicken, enchilada sauce, broth, green chiles, and spices to the crock pot.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
3. Remove chicken, shred, and return to soup.
4. Add cream cheese or yogurt and stir until melted.
5. Add optional corn or beans and cook another 15 minutes.
6. Serve with toppings like avocado, cheese, or cilantro.
Notes
For a spicier version, use hot enchilada sauce or add jalapeños.
To make it dairy-free, substitute coconut milk or omit the cheese.
This soup freezes well just leave out the dairy until reheating.
Pairs perfectly with simple cornbread or Mexican rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: green enchilada soup, crock pot chicken soup, creamy slow cooker recipes, easy crock pot dinner idea, kid-friendly crock pot meals, freezer-friendly chicken soup