Creamy Corn Casserole with Cream Cheese

Crock Pot Green Enchilada Chicken Soup

Looking for a cozy, creamy, and flavorful soup that practically cooks itself? This Crock Pot Green Enchilada Chicken Soup checks all the boxes. With tender shredded chicken, zesty green enchilada sauce, melty cheese, and a Southwestern flair, this dish is pure comfort in a bowl — and the slow cooker does most of the work. 

Perfect for busy weeknights, meal prep Sundays, or chilly fall evenings, this soup brings all the flavors of green chicken enchiladas in a warm, satisfying format. It's simple, satisfying, and super easy to customize to your liking.

Why You'll Love This Soup

• Dump-and-go crock pot recipe
• Creamy and cheesy with a spicy kick
• Great for leftovers and meal prep
• Freezer-friendly
• Kid-approved, adult-loved

Ingredients You’ll Need

For the Soup Base:

• 2–3 boneless, skinless chicken breasts
• 1 (15 oz) can green enchilada sauce
• 1 (10 oz) can Rotel or diced tomatoes with green chilies
• 1 (4 oz) can diced green chilies
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

To Finish:

• 1 (8 oz) block cream cheese, softened
• 1 cup shredded pepper jack or Monterey Jack cheese
• ½ cup heavy cream (optional, for extra richness)

Instructions

Step 1: Add Everything to the Crock Pot

Place the chicken breasts at the bottom of your slow cooker. Top with green enchilada sauce, Rotel, green chilies, diced onion, garlic, chicken broth, cumin, paprika, salt, and pepper. Stir gently to combine.

Step 2: Slow Cook to Tenderness

Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is fully cooked and tender enough to shred.

Step 3: Shred and Creamify

Remove the chicken breasts and shred them with two forks. Return shredded chicken to the soup. Add softened cream cheese and shredded cheese. Stir well until fully melted and incorporated. Optionally, stir in the heavy cream for a richer texture.

Step 4: Serve and Enjoy

Ladle the soup into bowls and garnish with your favorite toppings like avocado slices, tortilla strips, sour cream, or fresh cilantro.

Topping Ideas

• Crushed tortilla chips or strips
• Chopped cilantro or green onions
• Diced avocado or guacamole
• Shredded cheese or sour cream
• Lime wedges for squeezing
• Pickled jalapeños for a spicy kick

Pro Tips for Success

• Don’t skip the cream cheese — it adds body and richness to the soup.
• Use rotisserie chicken as a shortcut if you’re short on time. Just reduce the cook time to 2–3 hours on LOW for blending flavors.
• Make it low-carb: skip the Rotel and serve with avocado and cheese for a keto-friendly bowl.
• Double the batch — this soup freezes beautifully for future meals.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave in 1-minute intervals, stirring in between. On the stovetop, warm over low heat until heated through. You can also freeze the soup (without toppings) for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition Facts (Approx. per 1.5 cup serving)

• Calories: 390
• Protein: 26g
• Fat: 25g
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 3g
• Sodium: 850mg

*Nutritional information will vary depending on toppings and specific ingredients used.

What to Serve with This Soup

This Crock Pot Green Enchilada Chicken Soup is a full meal on its own, but it also pairs well with:

- Warm flour tortillas or cornbread - Mexican rice or quinoa - Grilled cheese or quesadillas - Mexican street corn - Light salad with lime vinaigrette

Make It Your Own

This soup is ultra-flexible! Here are a few variations:

- Add beans: Mix in canned black beans or white beans for extra fiber and texture. - Spice it up: Add chopped jalapeños or a dash of cayenne. - Go dairy-free: Use a non-dairy cream cheese and skip the heavy cream. - Make it vegetarian: Use vegetable broth and swap the chicken for chickpeas or diced potatoes.

Final Thoughts

This Crock Pot Green Enchilada Chicken Soup is the kind of recipe you'll make once and keep coming back to. It’s easy, hearty, comforting, and absolutely loaded with flavor. The slow cooker does all the work, and the results are restaurant-quality. Plus, it’s versatile, crowd-pleasing, and perfect for leftovers.

Whether you're planning a game day menu, looking for something cozy during winter, or just craving something cheesy and spicy, this soup delivers big taste with little effort. Make it tonight — and watch the whole family ask for seconds!

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