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.
I have made this twice with pork. The first time I followed the recipe but cooked for 2 hours and added left over pulled pork at the end. The second time I had BBQ pork – ridiculous! this is how I’ll make it every time.
So happy to hear you’ve been enjoying the soup! 🙂 Pork sounds delicious!! Thanks for the comment!
I made this for dinner tonight and it was amazing! Even my picky toddler loved it! Thank you!!
So happy to hear that! Thanks for the comment Kimberly! 🙂
No need to publish any of my comments. Since you made the change to the recipe card no one will know what I was talking about.
On another note, you might be interested in adapting this recipe as your own for a quick and easy, no no-boil substitute for mac and cheese. I love making it in the Crock-Pot, and I have cooked it on top of the stove, in the and even the microwave. It has become one of my signature dishes to take to events.
Canned hominy, rinsed and drained (I mix white and yellow hominy)
Canned mild green chiles
Velveeta, melted
Sour cream
Southwestern seasoning, optional
Rotel tomatoes with green chilies, drained, optional
Mix the hominy and green chilies in the pot or pan you’re going to use to cook them. add the tomatoes if you decide to use them.
Cut the Velveeta and chunks. Melted in the microwave. Mix in the sour cream. Stir to combine. Add the Southwestern seasoning, if using.
Gently stir the cheese mixture into the hominy and then cook in the Crock-Pot, on the stove, in the oven, or in the microwave until heated through.
This sounds delicious! 🙂
An FYI, I should have included the source for my earlier green chicken comment. By the way, the recipe sounds fabulous.) I first saw the recipe on Community Table. Here is the link: https://communitytable.parade.com/628498/jamielothridge/10-savory-slow-cooker-soups-to-warm-you-up-this-winter/?utm_source=paradenewsletter&utm_medium=email&utm_campaign=homepage_newsletter_December%2027,%202017_02_00_00
Question? And, just where do I find the GREEN CHICKEN to make the chile enchilada soup? LOL! (Check the top of the recipe card and you’ll see what I mean.)
Haha too funny! Just updated it 🙂
Awesome. I had some fantastic similar soup in New Mexico a year ago. I guess I would need to compare side to side BUT this one is as good or a super close second. I used the spreadable cream cheese and it still worked well. Think I will try freezing a little bit to see how it does. Agree probably wont do well but I am alone and even doing half it will last…well maybe only the day at the rate I am eating it. Looking forward to trying your other recipes. Love crockpots.
Now that the weather is cooler I decided to try this soup. Just got a new 6-quart crock-pot from Costco. Very easy to fix! I loved that. And, oh my goodness, is it delicious!!! My husband loved it too. I am not a fan of really spicy food so was a little worried but the melted cream cheese really mellows the soup. Adding sour cream, some chopped cilantro and lime juice as garnishes just makes it more divine!
I’m so thrilled this was a hit 🙂 And yes isn’t the prep a breeze 🙂
Ugh, cannot find green enchilada sauce anywhere! Is salsa verde close enough?
Hmm I think you’d end up with a pretty different result. You could always make your own: https://www.melskitchencafe.com/homemade-green-enchilada-sauce/
That is an amazing recipe. To many ingredients but great soup to enjoy after a vigorous workout. Thanks for sharing Chelsea
Wow this really delicious and mouth watering surely gonna try this soup and let u know my thoughts about it.Thanks for sharing such a unique soup recipe.