I love this cozy crock pot green enchilada chicken soup because it’s warm, creamy, and full of comforting flavor. It’s one of those recipes I rely on when I want something hearty with very little effort. I enjoy how the slow cooker does all the work while the soup turns rich and satisfying.
Why You’ll Love This Recipe
I like this recipe because it’s incredibly easy and perfect for busy days. I can add everything to the crock pot and let it cook while I go about my day. I also love how comforting and filling it is, especially when the weather is cooler or when I want a cozy meal at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breast
green enchilada sauce
chicken broth
canned green chilies
onion
garlic
ground cumin
ground coriander
salt
black pepper
cream cheese
shredded cheese
fresh cilantro (optional)
Directions
I start by placing the chicken breasts in the bottom of the crock pot. I pour the green enchilada sauce and chicken broth over the chicken, then add the green chilies, onion, garlic, cumin, coriander, salt, and pepper.
I cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and easy to shred. I remove the chicken, shred it with two forks, and return it to the crock pot.
I stir in the cream cheese and shredded cheese, then let the soup cook for another 20 to 30 minutes until everything is melted and creamy. I taste and adjust the seasoning if needed before serving. I like topping it with fresh cilantro when I have it.
Servings and timing
I usually get about 6 servings from this soup.
Preparation time: about 10 minutes
Cooking time: 6 to 7 hours on low or 3 to 4 hours on high
Total time: approximately 6½ to 7½ hours
Variations
I sometimes add white beans or corn for extra texture. I like stirring in a little heavy cream if I want the soup even richer. For extra heat, I occasionally add diced jalapeños or a pinch of chili flakes.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat the soup on the stovetop over low heat or in the microwave, stirring occasionally. If the soup thickens too much, I add a splash of broth to loosen it.
FAQs
Can I use chicken thighs instead of chicken breasts?
I can use boneless, skinless chicken thighs, and they stay very tender in the crock pot.
Is this soup spicy?
I find it mild, but the heat level depends on the green enchilada sauce I use.
Can I freeze this soup?
I can freeze it after cooling completely, though I like to stir well after reheating because of the cream cheese.
Can I make this soup dairy-free?
I can skip the cream cheese and shredded cheese or use dairy-free alternatives.
What do I like to serve with this soup?
I enjoy serving it with tortilla chips, warm bread, or a simple side salad.
Conclusion
I keep this cozy crock pot green enchilada chicken soup in my regular meal rotation because it’s comforting, simple, and full of flavor. I love how little effort it takes and how it always turns out creamy, warm, and satisfying.
PrintCozy Crock Pot Green Enchilada Chicken Soup
A cozy, creamy slow-cooker soup made with tender chicken, green enchilada sauce, warm spices, and melted cheese for an easy, comforting meal.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours
- Total Time: 6½–7½ hours
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
- 1 1/2 lb boneless, skinless chicken breast
- 2 cups green enchilada sauce
- 3 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz cream cheese, cubed
- 1 1/2 cups shredded cheese
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- Place the chicken breasts in the bottom of the crock pot.
- Pour the green enchilada sauce and chicken broth over the chicken.
- Add the green chilies, onion, garlic, cumin, coriander, salt, and black pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the crock pot.
- Stir in the cream cheese and shredded cheese.
- Cover and cook for an additional 20–30 minutes until melted and creamy.
- Taste, adjust seasoning if needed, and serve topped with fresh cilantro if desired.
Notes
- You can use chicken thighs instead of chicken breasts for extra tenderness.
- Add corn or white beans for more texture.
- If the soup thickens too much, add a splash of chicken broth when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 125 mg
