Why This Soup Is So Popular
- Hands-off cooking: Let the slow cooker do the work.
- Bold flavors: Green enchilada sauce, spices, and chicken create a savory, tangy profile.
- Hearty and satisfying: Plenty of protein and vegetables to make it a full meal.
- Adaptable: Can be made spicier, creamier, or lower in carbs depending on preference.
It’s a one-pot comfort food that’s perfect for busy weekdays or cozy weekends.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup chicken broth
- 1 can (10 oz) green enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Optional Creaminess
- ½ cup sour cream or Greek yogurt (added at the end)
- ½ cup shredded cheese for topping
Garnishes
- Fresh cilantro, chopped
- Lime wedges
- Sliced avocado
- Tortilla chips or strips
Step-by-Step: How to Make Green Enchilada Chicken Soup in a Crock Pot
Step 1: Prepare the Ingredients
Dice onion, mince garlic, and rinse the beans. Chop any other vegetables you want to add (like bell peppers or zucchini).
Step 2: Layer in the Crock Pot
Add chicken, onion, garlic, corn, black beans, and green chilies to the slow cooker.
Step 3: Add Liquid and Spices
Pour in chicken broth and green enchilada sauce. Sprinkle with cumin, chili powder, smoked paprika, salt, and pepper. Stir gently to combine.
Step 4: Cook Slowly
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fully cooked and tender.
Step 5: Shred the Chicken
Remove the chicken from the crock pot and shred with two forks. Return shredded chicken to the soup and stir to combine.
Step 6: Add Creaminess (Optional)
For a richer texture, stir in sour cream or Greek yogurt just before serving.
Step 7: Taste and Adjust Seasoning
Check for salt, pepper, and spice levels. Add more if needed.
Step 8: Serve with Toppings
Ladle soup into bowls and garnish with:
- Fresh cilantro
- Lime wedges
- Sliced avocado
- Shredded cheese
- Crushed tortilla chips
Tips for the Best Green Enchilada Chicken Soup
- Use rotisserie chicken for a faster version.
- Adjust spice: Add jalapeño or extra green chilies if you like heat.
- Make it low-carb: Skip the beans or corn.
- Creamy variation: Blend part of the soup with an immersion blender for a silky texture.
Delicious Variations
Southwestern Style
Add diced bell peppers, zucchini, and a squeeze of lime for a fresh twist.
Cheesy Green Enchilada Soup
Top with shredded cheddar or Monterey Jack cheese.
Slow Cooker Freezer-Friendly
Prepare ingredients ahead of time and freeze in a bag. Dump into crock pot when ready.
Nutritional Benefits
- High in protein from chicken and beans
- Vegetables provide fiber, vitamins, and minerals
- Low in sugar and can be made lower-carb
- Comforting and filling without heavy cream
Adding fresh vegetables and garnishes boosts nutrients and flavor.
Serving Suggestions
- With warm cornbread or crusty bread
- Over cooked rice or quinoa for a hearty bowl
- With a side of tortilla chips for crunch
- As a standalone meal for dinner or lunch prep
Common Mistakes to Avoid
- Cooking too long on high heat (may dry out chicken)
- Skipping the seasoning adjustment at the end
- Not shredding chicken for even texture
- Adding cream too early (can curdle)
Final Thoughts: Why You’ll Love This Soup
Crock Pot Green Enchilada Chicken Soup is the perfect combination of convenience, flavor, and comfort. It’s a versatile recipe that can be adapted to your spice preference, dietary needs, or ingredient availability. With tender chicken, flavorful green enchilada sauce, and fresh garnishes, this soup is a satisfying meal any day of the week.