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

This easy Crockpot soup takes less than 10 minutes to prep and has all the yummy cozy, zesty, savory notes you’re looking for on a cold night!

This is a picture of a crockpot that has a green chicken enchilada soup inside. Next to it are the toppings, lime wedges, shredded cheese, chips and cilantro.

This is a soup the whole family will love! The tangy green enchilada sauce and mild salsa verde gives this 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.

For those who request specific nutrition plans, this soup is a great gluten-free, low carbohydrate and keto-friendly (can omit the beans if you’d like) option. It’s an excellent meal to serve to a crowd as the toppings are customizable. I like a lot of cheese and chips and 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!

What You’ll Need

Boneless, Skinless Chicken Breasts or Thighs
Green Enchilada Sauce
Chicken Broth
White Beans
Cornstarch
Half and Half
Monterey Jack Cheese
Salsa Verde
Optional Seasonings and Toppings (noted below)

Tool You’ll Need

How To Make This Recipe

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 4-5 hours or low 7-8. (See stovetop directions below.)

Carefully transfer the chicken from the Crockpot to a bowl. Whisk together the half & half and cornstarch. This will give the soup the thickening it needs. If you want it thicker, you can add a touch more cornstarch to the slurry. Add the slurry to the crockpot along with 6oz of the shredded cheese, cream cheese, and salsa verde. 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.

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 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.
For a quicker version of this soup, you can use leftover cooked or rotisserie chicken. Just bring the first step ingredients to a simmer on the stovetop. Whisk in the cornstarch slurry, cream cheese and cheese. Then, add the chicken.
For the fun part…the toppings!
- Cilantro
- Lime Wedges
- Tortilla Chips or Strips
- Fresh Jalapeño
- Shredded Cheese
- Sour Cream
- Cooked Rice
Instead of cream cheese, you can use ½-1 cup heavy cream.
Store leftover soup in the fridge up to 4-5 days in an airtight container. You can also freeze this soup up to 3 months. The dairy might separate a little, but just whisk and add a little more cream or milk if needed.

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