Green Chicken Enchilada Soup is simple and delicious! With no veggie chopping and the crockpot doing the work, you can have this soup assembled in just minutes!
The Best Green Chicken Enchilada Soup
Two meals that are always a hit in my house are this chicken chili and these green chicken enchiladas. That’s where the inspiration for this Green Chile Chicken Enchilada Soup came from! I knew I needed to combine both flavors to create my kids’ dream dinner, and lets me honest, mine too!
It’s hearty, protein-rich, thick, and boasts the creamiest, most delicious consistency. It’s comfort in a bowl and a dinner your family is guaranteed to love.
Ingredients
- Beans (White Kidney and Black): Add heartiness, fiber, and protein.
- Chicken: I use thighs but breasts work as well. Trim any extra fat before adding.
- Fire-Roasted Green Chiles and Tomatoes: Offer smokiness and mild heat.
- Green Enchilada Sauce: Make your own or use store bought.
- Seasonings: Scale up or down for personal preferences.
- Fresh Cilantro: If you’re not a fan, leave it out!
- Chicken Broth: Use more for a thinner soup and less for thicker.
- Cream Cheese: Adds creaminess and a hint of tang.
- Toppings: I love sour cream, cheese, avocado, lime, and cilantro on top.
Quick Tip
You’ll only use 10 ounces (286 grams/1 and 1/4 cup) of green enchilada sauce for this soup. Utilize leftover sauce in enchiladas, over scrambled eggs, with rice and beans, or in a breakfast casserole.
How To Make Green Chicken Enchilada Soup
- Combine: In a slow cooker, add beans, chicken, chiles, tomatoes, enchilada sauce, spices, and broth.
- Cook: Set on low for 5-7 hours or high for 3-5 hours.
- Add Cream Cheese: Mix in softened cream cheese until smooth.
- Shred Chicken: Return shredded chicken to the soup.
- Serve: Garnish with toppings like sour cream, cheese, and avocado.
Storage
- Refrigerate: Keep in an airtight container for up to 5 days.
- Reheat: Warm on the stovetop over medium-low heat.
- Freeze: In an airtight container for 4-6 months. Thaw green chicken enchilada soup in the fridge.
- Reheat: Slowly on low heat, stirring constantly to maintain cream cheese consistency.
More Delicious Soup Recipes
Green Chile Chicken Enchilada Soup
Quick and Easy Green Chicken Enchilada Soup: Assemble in minutes without chopping veggies. Let the slow cooker do the work for a creamy, hearty, and flavorful meal.
Equipment
- 6 quart slow cooker
Ingredients
- 1 can (15.5 oz) white kidney (cannellini) beans drained and rinsed
- 2 cans (15.25 oz EACH) black beans drained and rinsed
- 1 pound boneless skinless chicken thighs (~5 thighs) (or breasts)
- 2 cans (4 oz, EACH) fire-roasted diced green chiles
- 1 can (14.5 oz.) fire-roasted diced tomatoes optional
- 1 can (10 oz) green enchilada sauce
- 4 teaspoons ground chili powder
- 1 tablespoon ground cumin
- 3/4 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2-3 tablespoons fresh cilantro optional
- 1 cup chicken broth or stock (2 cups for thinner soup)
- 1 package (8 oz.) full-fat cream cheese softened (reduced fat doesn't melt well into the soup)
- Toppings: sour cream (lite or fat-free), freshly grated sharp pepper-jack or Monterey jack cheese, diced ripe avocado, fresh lime, and fresh cilantro (See Note 1)
Instructions
- ADD TO SLOW COOKER: Add the drained and rinsed white and black beans, fat-trimmed boneless skinless chicken thighs (or breasts; if using breasts cut each breast into 4 pieces), both cans of diced green chiles, fire-roasted diced tomatoes (undrained), and green enchilada sauce. Add all the seasonings: chili powder, cumin, paprika, salt and pepper. If desired, add in the fresh cilantro. Pour in the chicken stock or broth (1 cup for a thicker chili and use 2 cups for a thinner soup-like consistency)
- COOK: Cover the slow cooker and cook on low for 5-7 hours or high for 3-5 hours or until the chicken is cooked through (165 degrees F or easily shreds).
- CREAM CHEESE: Remove the chicken from the crockpot and set aside in another bowl. Add softened cream cheese (partially melt in the microwave first) into the slow cooker. Cover and cook on high for another 30 minutes or until the cream cheese melts and is easily stirred into the soup. Briskly whisk to get the cheese completely incorporated.
- CHICKEN: Meanwhile, shred the chicken with 2 forks. Once the cream cheese is incorporated, add the chicken into the soup and stir.
- SERVE: Ladle chili into bowls and serve with desired toppings. We love adding a big handful of pepper-jack cheese, fat-free sour cream, a wedge of lime and some cilantro!
- STORAGE: This soup stores well in the fridge for up to 5 days. Reheat over medium-low heat on the stovetop. Freeze in an air tight container for 4-6 months.
Video
Recipe Notes
Note 1: Don’t forget the toppings they add a lot! If I could only pick three toppings for this soup, they would be the cheese, sour cream, and lime juice. I highly recommend at least those 3 additions. As far as cheese, our favorite is pepper-jack cheese, but Monterey Jack cheese is another great topping. Even sharp cheddar works here. Lite sour cream works well in this soup.
Nutrition
Serving: 1serving | Calories: 443kcal | Carbohydrates: 60g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 1413mg | Potassium: 1191mg | Fiber: 18g | Sugar: 7g | Vitamin A: 1082IU | Vitamin C: 6mg | Calcium: 267mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE this recipe!! I am planning to make it for a gathering and was wondering what the best way to do the chicken and leave it separate would be? It needs to be vegetarian as an option, so I will be using vegetable broth but wanted to keep the chicken on the side for those who want it. Should I do it in a separate crock pot with seasonings and sauce? Or just have shredded chicken in a bowl? Any ideas?
To keep it truly vegetarian, you would need to cook the chicken separately. Another option is to serve rotisserie chicken or pre-cooked chicken on the side, or you could cook the chicken in a separate crockpot
I love this recipe so much! I warms my whole body every time I eat it! But I do have an odd question, how many grams or ounces would you say is in 1 serving?
I am so thrilled to hear this! Thanks Megan! I’m not sure how many grams or ounces I’m so sorry but if you divide it all out you could figure it out! Next time I make it I’ll try and get that for you! 🙂
I have made this recipe several times and love it. I only omit the added salt. I understand the nutritional values are calculated by a 3rd party, but it says serves 6~8 serv. Is the nutritional info based on 6, 7, or 8 servings? Thanks for sharing this delicious winter soup recipe!
Hi Aimee, I’m so thrilled you enjoyed this! The nutrition facts are for 8 servings! Hope this helps! 🙂
This has become a staple at our house. I make all the time. So good! Question: on nutrition info, how much is the serving size you list the calories for?
Thanks!
I am so happy to hear this! Thanks Jennifer! The calories are based on 8 servings, so if you divided the soup into 8 different bowls. I hope this helps!
You da real MVP for this one. I’ve made several variations of taco/enchilada soup and this is definitely the best. I was planning on having just a little before bed, but I cleaned out two bowls. I made it as is but added a can of corn and my only addition when served was a little Tapatio. 🤌
I am so thrilled to hear this! Thanks so much Ben! 🙂
This is killer! So delicious. I’ve made it several times, and I’m making tomorrow for my wonderful Postwoman for Christmas so she can go home to a hot, comfy dinner!
That is so kind of you! I’m so thrilled you’ve loved this recipe! Thanks! 🙂
I absolutely love this soup!! I have made it for the past 4years whenever the weather gets cold and I am never disappointed….or have leftovers. Everyone here loves it and is always asking for more!
I am so thrilled to hear this! Thanks so much Jessica! 🙂