There is something truly comforting about a bowl of warm, flavorful soup that feels like a hug from the inside. The Irresistibly Creamy Crock Pot Green Enchilada Chicken Soup Recipe brings together tender shredded chicken, creamy cheese, and the bold zest of green enchilada sauce in a way that’s both easy and utterly satisfying. It’s the kind of soup you’ll crave on chilly evenings or whenever you need a quick, soulful meal that tastes like it’s been simmering with love all day long.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this vibrant soup. Each component is simple yet essential, crafting layers of flavor, creamy texture, and a beautiful green hue that makes this soup stand out at any table.
- 2 pieces boneless skinless chicken breasts: tender protein that shreds beautifully for the soup
- 2 cups green enchilada sauce: the star flavor that makes the soup truly special
- 3 cups chicken broth: forms the savory base, enriching every spoonful
- 4 oz cream cheese: cubed or swap with Greek yogurt for a tangy alternative
- 1 can diced green chiles: adds just the right amount of mild spice
- 1 cup corn (optional): adds sweetness and a pleasant pop of texture
- 1 cup black beans (optional): adds heartiness and nutrition
- 1 tsp cumin: enhances flavor with its warm, earthy notes
- ½ tsp garlic powder: brings a subtle, savory depth
- ½ tsp onion powder: balances the flavors perfectly
- Salt and pepper to taste: essential for enhancing all the delicious flavors
How to Make Irresistibly Creamy Crock Pot Green Enchilada Chicken Soup Recipe
Step 1: Combine Your Base Ingredients
Start by placing the chicken breasts, green enchilada sauce, chicken broth, diced green chiles, cumin, garlic powder, onion powder, salt, and pepper in your crock pot. Give it a gentle mix just so everything begins to meld together evenly before the long, slow cooking process.
Step 2: Let the Slow Cooker Work Its Magic
Secure the lid tightly and set your slow cooker on low for 6 to 7 hours or high for 3 to 4 hours. This slow simmer allows the flavors to deepen and the chicken to become so tender that it practically falls apart.
Step 3: Shred the Chicken to Perfection
Once the cooking time is up, remove the chicken breasts onto a cutting board or plate and shred them easily with two forks. This step transforms the soup’s texture and lets every bite soak up maximum flavor.
Step 4: Add the Creamy Element
Return the shredded chicken to the crock pot, then stir in the cubed cream cheese (or Greek yogurt for a lighter touch). Keep stirring until the cheese melts fully, creating that irresistibly creamy consistency that defines this recipe.
Step 5: Add Optional Goodies
If you love a little extra sweetness and texture, toss in the corn and black beans now. Let everything simmer together for at least 15 more minutes so those flavors can mingle beautifully.
Step 6: Ready to Serve
Your soup is now thick, creamy, and packed with flavor. Ladle it into bowls and start thinking about your favorite toppings to put the finishing touches on this delightful dish.
How to Serve Irresistibly Creamy Crock Pot Green Enchilada Chicken Soup Recipe
Garnishes
Top your soup with fresh avocado slices, a sprinkle of shredded cheese, a handful of chopped cilantro, or a dollop of sour cream. These garnishes add brightness, freshness, and the perfect contrast to the soup’s creamy texture.
Side Dishes
This soup pairs beautifully with warm corn tortillas, a fresh green salad, or even some crispy tortilla chips for dipping. These simple sides round out the meal perfectly without stealing the spotlight from your star dish.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or layered over a bed of cilantro-lime rice. You can even turn it into a hearty casserole by topping it with crushed tortilla chips and extra cheese before a quick bake.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors will deepen even more as it rests, making leftovers just as tasty as the first serving.
Freezing
This Irresistibly Creamy Crock Pot Green Enchilada Chicken Soup Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Just be sure to leave out the cream cheese until reheating if you want to keep the texture perfectly smooth.
Reheating
Thaw frozen soup overnight in the fridge or reheat refrigerated leftovers gently on the stove over low to medium heat. Stir frequently to prevent sticking, and add a splash of chicken broth if it becomes too thick.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a richer flavor and tend to stay juicy when shredded. Just adjust the cooking time if needed, as they can cook a bit quicker than breasts.
What can I use as a substitute for cream cheese?
Greek yogurt is a fantastic tangy alternative that lightens up the soup without sacrificing creaminess. You can also use sour cream or a blend of both for extra richness.
Is this soup spicy?
It has a mild warmth thanks to the green chiles and enchilada sauce, but it’s not overwhelmingly spicy. You can adjust the heat by choosing milder or hotter enchilada sauce to suit your taste.
Can I make this recipe in an Instant Pot?
Yes! Cook the ingredients on the poultry or soup setting for about 20 minutes, then shred the chicken and add the cream cheese afterward. Just make sure to use the sauté function to melt the cheese smoothly.
Can I omit the beans and corn?
Definitely! The beans and corn add texture and nutrition, but the soup is delicious and satisfying even without them.
Final Thoughts
If you’re searching for a wholesome, comforting meal that’s bursting with flavor and requires minimal effort, this Irresistibly Creamy Crock Pot Green Enchilada Chicken Soup Recipe is a must-try. It’s a recipe that feels like a warm hug and a fiesta all in one bowl, perfect for sharing with family and friends whenever you crave something nourishing yet exciting. Give it a go—you might just find your new favorite soup!
Print
Irresistibly Creamy Crock Pot Green Enchilada Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
This Irresistibly Creamy Crock Pot Green Enchilada Chicken Soup is a comforting and flavorful slow-cooked meal that combines tender shredded chicken with zesty green enchilada sauce, cream cheese, and a medley of spices. Enhanced with optional corn and black beans, this hearty soup is easy to prepare, making it perfect for busy days when you crave a warm homemade dinner.
Ingredients
Main Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 cups green enchilada sauce
- 3 cups chicken broth
- 4 oz cream cheese, cubed (or Greek yogurt as a tangy alternative)
- 1 can diced green chiles
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Optional Ingredients
- 1 cup corn
- 1 cup black beans
Instructions
- Combine Ingredients: Place the chicken breasts, green enchilada sauce, chicken broth, diced green chiles, cumin, garlic powder, onion powder, salt, and pepper into your crock pot. Mix gently to combine all the flavors thoroughly.
- Cook the Soup: Secure the crock pot lid and set the slow cooker to low for 6-7 hours or high for 3-4 hours to allow the chicken to cook and the flavors to meld.
- Shred Chicken: Once cooking is complete, remove the chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken to the soup base.
- Add Cream Cheese: Stir in the cubed cream cheese or Greek yogurt until fully melted and the soup becomes irresistibly creamy.
- Add Optional Ingredients: Incorporate the optional corn and black beans into the soup and let it simmer for an additional 15 minutes to warm through and blend flavors.
- Serve and Garnish: Ladle the soup into bowls and garnish with your favorite toppings such as avocado, shredded cheese, or fresh cilantro for added flavor and texture.
Notes
- You can substitute cream cheese with Greek yogurt for a lighter and tangier alternative.
- Adjust the spice level by adding more diced green chiles or using a spicier enchilada sauce if desired.
- To keep the recipe gluten-free, ensure that the enchilada sauce and broth used contain no gluten.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
