Green Enchilada Chicken Soup (Crockpot)

Name: Green Enchilada Chicken Soup (Crockpot)
Prep time: 10 min
Cook time: 440 min
Total time: 450 min
Ingredients: 3-3 1/2 pounds boneless, skinless chicken breasts or thighs; 30 ounces green enchilada sauce; 29 ounces chicken broth; 1 (15.5-ounce) can white beans, such as cannellini or navy (drained and rinsed); Taco or Adobo seasoning (optional); 1 tablespoon cornstarch; 1 cup half and half; 8 ounces shredded monterey jack cheese (divided); 4 ounces 1/3-less fat cream cheese (softened); 1/2 cup salsa verde; Optional Toppings: tortilla chips, cilantro, lime wedges, shredded cheese

Published Sep 21, 2023 | Updated Mar 17, 2024 | By Laura

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Green Enchilada Soup is an easy Crockpot soup that takes less than 10 minutes to prep and has all the yummy cozy, zesty, savory notes you’re looking for on a cold night! Turn classic green chicken enchiladas into a creamy soup using canned green enchilada sauce and salsa verde.

a crockpot that has green chicken enchilada soup inside with the toppings, lime wedges, shredded cheese, chips and cilantro on a serving tray

This is a Mexican soup the whole family will love! The tangy green enchilada sauce and mild salsa verde give this green enchilada chicken soup a zest and creaminess, unlike many Mexican-style soups.

The level of heat can be adjusted to your family’s preference too. The base recipe of the soup is very mild, but you can add more heat with spicy seasonings or fresh jalapeño.

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For those who request specific nutrition plans, this enchilada chicken soup is a great gluten-free, low-carbohydrate, and keto-friendly (can omit the beans if you’d like) option.

This Crockpot enchilada soup is also an excellent meal to serve to a crowd as the toppings are customizable. The slow cooker makes a large batch and I create a toppings bar for a party. My personal favorite toppings are cheese and chips with a hefty lime wedge squeeze!

This soup is an excellent choice for a busy weeknight or on a chilly night! It’s simple to throw together, reheats well, and is super satisfying!

Table of Contents

Why You'll Love This Recipe

Family Friendly Dinner: With a mildly spicy, creamy, rich base, this soup is fun to have with family or friends and allow everyone to add their favorite toppings to their liking
Quick and Easy: It takes less than 10 minutes to throw together in the Crockpot and utilizes simple, every day ingredients.
Protein Rich and Low Carbohydrate: This creamy soup base provides a hearty dose protein from the chicken, cheeses, broth and beans. It's low in carbohydrates as well and can be reduced further by omitting the beans.
Delicious and Cozy: Soup warm the heart and soup, and this one packs incredible flavor, texture and yummy satisfaction!!

Ingredients in Green Enchilada Chicken Soup

Scroll down for specific ingredient amounts in the recipe card.

Boneless, Skinless Chicken Breasts or Thighs: Adds fullness and delicious flavors and becomes incredibly tender and juicy as it marries with the other flavors.
Green Enchilada Sauce: Also known as verde sauce, this Mexican sauce is loaded with delicious flavors from tomatillos, green chilies, onion, garlic, lime and multiple seasonings.
Chicken Broth: Provides moisture and savoriness to green chicken enchilada soup.
White Beans, optional: An added source of protein and fiber, white beans are an excellent addition of flavor and texture to this soup.
Cornstarch: This will give the enchilada soup the thickening it needs. If you want it thicker, you can add a touch more cornstarch to the slurry.
Half and Half: Equal parts milk and cream, half and half adds a richness and creamy texture to this soup.
Cream Cheese: Helps to thicken the soup, adds a silky texture and richer flavor.
Monterey Jack Cheese: A semi-soft cheese known for its mild flavor and smooth texture. It melts perfectly in this dish and melds with the other flavors.
Salsa Verde: A tomatillo-based tangy and vibrant salsa that is slightly sweet and can range from mild to spicy varieties.
Optional Seasonings and Toppings (noted below): These add the pizzazz to this soup. Have fun and get creative with these options.

Ingredients are displayed for chicken enchilada soup

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How To Make Crockpot Green Enchilada Soup

First, whisk together the enchilada sauce, chicken broth, white beans, and seasoning (if adding) in the Crockpot. Submerge the chicken, coat well, cover, and cook on high for 4-5 hours or low for 7-8 hours. (See stovetop directions below.)

chicken submerged in the enchilada sauce and broth in a crockpot

Carefully transfer the chicken from the Crockpot to a bowl.
Whisk together the half & half and cornstarch. Whisk the slurry into the crockpot.

Mixing together cornstarch and milk in a small bowl.

Add 6 ounces of the shredded cheese, cream cheese, and salsa verde to the mixture. Cook on high for 5 minutes.

Meanwhile, shred the chicken. Stir all the ingredients together, and add the shredded chicken back to the crockpot. Dish and garnish as desired.

Toppings for Creamy Green Chile Chicken Soup

The toppings are one of the most important parts to this enchilada soup recipe! For large gatherings and parties, I love to make a toppings bar for guests to serve themselves. Some of my favorite toppings include:

Cilantro
Lime Wedges
Tortilla Chips or Strips
Fresh Jalapeño
Shredded Cheese
Sour Cream
Cooked Rice

Tips and Substitutions

If possible, use freshly grated Monterey Jack cheese. Packaged pre-shredded cheese has a necessary starch coating to prevent clumping, but this can affect its melting ability.
To soften your cream cheese, you can place it on a microwave-safe dish and microwave for 5-10 seconds. If using the ⅓-less fat version, having it out at room temperature for at least 30 minutes should soften it well enough for melting.
If you would rather not use cream cheese, add ½ cup to 1 cup heavy cream
To thin the soup: if your soup is too thick, add more chicken stock.
To thicken the soup: if your soup is too thin, simply whisk another 2 teaspoons cornstarch with water to make a thickening slurry. Whisk the slurry into the soup and warm through until thickened.

Make Green Enchilada Soup on the Stovetop

For a quicker version of this soup (that takes only 20 minutes!) make it on the stovetop. I like to use leftover chicken or shredded rotisserie chicken for another shortcut.

First bring the enchilada sauce, salsa verde, white beans, and taco seasoning to a simmer in a pot on the stovetop. Whisk in the cornstarch and half and half slurry mixture, cream cheese, and cheese. Then, add the chicken.

Simmer until the soup has warmed through and thickened, about 5 minutes. Serve hot with toppings.

A bowl of dressed green enchilada chicken soup

Storage and Freezing

Store leftover green chili chicken enchilada soup in the fridge for up to 4-5 days in an airtight container.

You can also freeze this soup for up to 3 months. The dairy might separate a little but just whisk and add a little more cream or milk if needed.

To reheat the soup, allow to sit in the fridge overnight to defrost. Heat the soup on the stove over medium low heat until hot and simmering.

FAQs

Can I make slow cooker enchilada soup on the stovetop?

Yes! Simply simmer the broth and beans ingredients together. Then add the thickener of cornstarch and half and half, cream cheese, and cheese. Allow the soup to simmer until thickened.

Stir in the shredded chicken and serve with favorite toppings.

How do I thicken a crock pot soup?

Use a technique called a slurry. Simply mix equal parts cornstarch with water or another liquid and whisk into the soup. Allow the soup to come to a simmer to thicken.

Make and add additional slurry mixture as needed and continue to thicken the soup until the correct consistency.

Can I adjust the spice level of the soup?

Yes, if you prefer your soup more spicy add diced jalapeno or a pinch of cayenne pepper until the desired heat level is reached.

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