Green Enchilada Chicken Soup (Crockpot)

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.

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.

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!

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.

Tool You’ll Need

• Crockpot
• Cheese Grater
• Measuring Cups and Spoons
• Can Opener
• Liquid Measuring Cups
• Cheese Grater

How To Make Crockpot Green Enchilada Soup

1. 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.)

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

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

5. 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.

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

Try these Other Soup Recipes:

• Chicken Salsa Soup
• Sausage Tortellini Soup
• Easy Crockpot Potato Soup
• Lasagna Soup
• Chicken Wonton Soup