Green Chicken Enchilada Soup is as easy as it gets! Assemble it in minutes—no chopping needed—and let the crockpot handle the rest.
Green Chicken Enchilada Soup
Two meals that are always a hit in my house are chicken chili and green chicken enchiladas. And that’s where the inspiration for this Green Chile Chicken Enchilada Soup came from. I combined both recipes into one dish, and wow—SO good!
It’s hearty, loaded with protein, and super creamy. A dinner your family will love!
Ingredients
Here’s what you’ll need to make Green Chicken Enchilada Chili:
- Beans: Use white and black beans for the base. Drain and rinse well.
- Chicken thighs: Trim excess fat before adding to the slow cooker. I prefer the tenderness and flavor of thighs.
- Green chiles: No need to drain; the liquid adds flavor. Fire-roasted chiles bring a subtle smoky flavor.
- Tomatoes: Fire-roasted tomatoes add more flavor, but regular works too.
- Enchilada sauce: Use your favorite store-bought or homemade sauce. I like Old El Paso or my homemade version best.
- Spices: Adjust chili powder for your heat preference.
- Chicken broth: Use less for a thicker chili or more for a soupier texture.
- Cream cheese: Soften in the microwave so it blends smoothly into the soup.
Quick Tip
You’ll use 10 ounces of green enchilada sauce for this soup. Use the leftovers in enchiladas, scrambled eggs, rice and beans, or a breakfast casserole.
Green Chicken Enchilada Soup Toppings
Toppings take this soup to the next level—don’t skip them! If I had to pick just three, they’d be cheese, sour cream, and lime juice. Here are some other options:
- Cheese: I like to grate Pepper-Jack, Monterey Jack, or sharp cheddar cheese over each bowl and let it melt then gently stir it in.
- Sour cream: Adds creaminess and balances the spice in the soup.
- Lime juice: A few squeezes brighten up the flavors.
- Chips: Crushed tortilla strips add some nice crunch.
- Cilantro: Adds freshness if you like it; parsley works as a substitute.
- Avocado: Sliced or diced avocado brings extra creaminess.
Green Chicken Enchilada Soup Notes
- Spice Levels: Use mild enchilada sauce and green chiles for a mild chili. For more heat, choose medium or hot.
- Cream Cheese: Soften the cream cheese thoroughly before adding it. Use a sturdy metal whisk and whisk briskly until smooth. If it’s still not fully melted, cover the crockpot and cook on high for 30 more minutes.
- Shredded Chicken: Add the chicken back in after whisking in the cream cheese to keep it from getting stringy.
- Thickening: Full-fat cream cheese makes the chili thick and hearty. Sour cream and cheese thicken it even more!
What To Serve With Green Chicken Enchilada Soup
- Cornbread: A classic side for any chili and especially good with this one!
- Tortilla Chips: Perfect for dipping or adding some crunch.
- Salad: A simple green garden salad for a light side.
- Quesadillas: A great side and perfect for dipping into the chili!
- Bread: Crusty bread or soft rolls for soaking up every last drop.
Storage
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on low heat, stirring often, and avoid boiling to prevent separation. If the chili is too thick, add a splash of chicken broth to thin it out.
More Delicious Soup Recipes
- Creamy Chicken Noodle Soup with spaghetti
- Potato Soup all the flavors of a baked potato in soup form!
- Sausage Tortellini Soup with Italian sausage
- Crockpot Chili winning recipe for dozens of chili cook-offs!
- Lentil Soup packed with veggies!
Green Chicken Enchilada Soup
This Green Chicken Enchilada Soup is quick, simple, and so tasty! Just toss the ingredients in the Crock-Pot—no veggie chopping—and you’re good to go!Spice Note: This soup is medium spicy as is, but adding cheese and sour cream helps tone down the heat—my kids love it that way!
Equipment
- Crock-Pot 6-quart
Ingredients
- 1 (15.5-ounce) can white kidney beans drained and rinsed
- 2 (15.5-ounce) cans black beans drained and rinsed
- 1 pound boneless, skinless chicken thighs or use small chicken breasts
- 2 (4-ounce) cans diced green chiles see note 1
- 1 (14.5-ounce) can diced tomatoes optional, I like fire-roasted
- 1 (10-ounce) can green enchilada sauce see note 2
- 4 teaspoons ground chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chicken broth see note 3
- 1 (8-ounce) package cream cheese see note 4
- 1 large lime optional
- 3 tablespoons fresh cilantro optional
- Toppings as desired see note 5
Instructions
- Add beans, chicken, green chiles (with liquid), tomatoes (with liquid), enchilada sauce, chili powder, cumin, paprika, salt, pepper, and chicken broth to the slow cooker. Stir well, then spread everything out evenly, ensuring the chicken pieces aren’t overlapping.
- Cover and cook on low for 5–7 hours or high for 3–5 hours, until the chicken is cooked through (165°F and easy to shred).
- Remove the chicken into a bowl and set aside. Add very soft cream cheese to the slow cooker. Briskly whisk, then cover and cook on high for 10–20 minutes or until the cream cheese is fully melted. Whisk again until smooth.
- While the cream cheese melts, shred the chicken with two forks or slice it thinly. Once the cream cheese is fully incorporated, stir the chicken back into the soup. Add 1–2 tablespoons of lime juice and cilantro, if desired. Taste and adjust the seasonings.
- Ladle the soup into bowls and top with your favorite toppings for extra flavor (see note 5).
Video
Recipe Notes
Note 1: Use mild green chiles for less heat. Fire-roasted for more flavor!
Note 2: A good brand makes all the difference. I like Old El Paso for store-bought.
Note 3: Add an extra cup of chicken broth for a thinner, more brothy chili.
Note 4: Use full-fat, brick-style cream cheese. Soften it in the microwave for 60–90 seconds, flipping every 20 seconds for even softening.
Note 5: Toppings make the chili! They also tame down the heat a lot. My favorites: cheese (Pepper Jack, sharp Cheddar, or Monterey Jack), sour cream, lime juice, cilantro, tortilla chips (for dipping or crushed on top), and avocado. Shred cheese over bowls, let it melt slightly, then stir.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on low heat, stirring often. Avoid boiling to prevent separation. If the chili is too thick, add a splash of chicken broth to thin it out.
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.
Have you worked out the nutritional information? If so, can you post? I’m following Weight Watchers and would like to calculate the point value. Thanks so much!
Hi Susan! I just added a nutrition label to this recipe for you 🙂 I put it right at the end of the post. Enjoy!
Can I use left over cooked shredded chicken?
Sure. I would just add it near the end so you don’t dry it out 🙂
How long in the crock pot before adding the cooked chicken! Trying not to waste a rotisserie chicken! Thanks
I’d add it just at the end! (After mixing through cream cheese) It doesn’t need to cook, just warm through so less time in the heat the better!
can i use fat free cream cheese?
I used reduced fat cream cheese, and it wouldn’t melt. I ended up fishing it out and using sour cream instead. Next time I’ll use regular cream cheese! It was still great with the sour cream; the whole family liked it!
Added tomatoes with green chiles for an extra kick. It was spicy delicious and soooo easy!
My computer wouldn’t let me 5 star it, but it definitely is.
🙂 Thank you so much!
So thrilled you enjoyed this so much Karen! Thanks for the comment 🙂
I am having trouble finding green enchilada sauce in my grocery stores to make this. Is there something I can sub in? Could I use red enchilada sauce instead? where have you been able to find the green stuff? Thanks!
I always find it with other Mexican foods or right by red enchilada sauce. Sorry you are having problems locating it! I wouldn’t substitute red for green in this recipe, but I do have a variation on this recipe; here’s the link to that: https://www.chelseasmessyapron.com/easy-crockpot-creamy-chicken-enchilada-chili/
I finally found the green enchilada sauce, thanks! Planning to make this tomorrow
Awesome! 🙂 I hope you love it!
Great recipe! My husband loved this, I never know what to do with extra chicken breasts and this makes it soo simple and its great leftovers if my hubby doesn’t eat it all first! Lol
Yay! thrilled you and your husband enjoyed this Stephanie! 🙂
Do you put your chicken in whole? I will be using chicken breasts. Or should I cut them up?
If you are using chicken breasts, I’d cut them in half if they are super big.
When you say “chilli powder” do you mean powdered ground chilis, or do you mean the spice mixture that has cumin and all the other seasonings in it?
I have both, and I’m not sure which you mean, so unsure which to use.
Thanks for the question! I mean the spice mixture 🙂 Hope you enjoy!
Oh my gosh this is the best Mexican soup I’ve ever made or tasted! I described it to my friend as “award winning”! 🙂 thank you SO much for this awesome recipe. I omitted one can of black beans and added a teaspoon of garlic powder and a cup of cooked brown rice. Delicious!!
Yay!! Totally made my day with this comment, thank you so much! I’m so happy it was so well enjoyed 🙂 And the rice sounds like an amazing addition!!
I cooked this in the slow cooker but after 3 hours on low the chicken was already at 165 – are the additional hours needed if the chicken is cooked trough?
Nope 🙂 You must have a speedy slow cooker! It should be all good as soon as that chicken is done!