There’s something magical about coming home to a warm, bubbling crock pot — especially when what’s waiting for you is this Crock Pot Green Enchilada Chicken Soup. 💚
It’s creamy, tangy, and full of bold Southwestern flavor — the kind that wraps you up like a cozy blanket. Every spoonful is loaded with tender chicken, beans, sweet corn, and a zesty green enchilada sauce that gives the soup its irresistible flavor. This one-pot wonder is easy to prep, hearty enough for dinner, and absolutely perfect for leftovers.
If you love simple, comforting meals that taste like you spent all day cooking, this recipe’s for you! And don’t forget — you can subscribe to get my latest slow-cooker favorites delivered straight to your inbox.
Why You’ll Love This Soup
I promised you comfort — here’s why this soup delivers it by the ladle:
- Effortless cooking. Your crock pot does all the work!
- Big enchilada flavor. Everything you love about green enchiladas, but in a cozy, creamy soup.
- Protein-packed. With chicken and beans, it’s filling and nourishing.
- Freezer-friendly. Make a big batch and enjoy it all week.
- Customizable. Spice it up or mellow it down — it’s all up to you.
What It Tastes Like
This soup has that perfect balance of zesty and creamy. The green enchilada sauce brings a gentle tang and spice, while the sour cream and melted cheese add smooth richness. Each bite is a mix of tender shredded chicken, sweet pops of corn, and the earthiness of beans — all mingled in a velvety broth that feels like a warm hug.
Benefits of Making It at Home
- More affordable and healthier than take-out enchiladas
- Easy to double for meal prep or family gatherings
- Made with simple pantry staples
- Naturally gluten-free (check your enchilada sauce!)
Ingredients You’ll Need
- 2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 cup chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- ½ cup sour cream (optional, for creaminess)
- 1 cup shredded cheddar or Monterey Jack cheese, for garnish
- Fresh cilantro and tortilla chips, for serving
Tools You’ll Need
- Slow cooker or crock pot
- Cutting board and knife
- Measuring cups and spoons
- Ladle for serving
Step-by-Step: How to Make Crock Pot Green Enchilada Chicken Soup
Step 1: Prepare the Crock Pot
Lightly grease your crock pot with cooking spray or a touch of oil. This keeps cleanup simple and ensures nothing sticks.
Step 2: Add the Chicken
Place the chicken breasts on the bottom — this helps them cook evenly and soak up all that enchilada flavor.
Step 3: Add Veggies and Seasoning
Top the chicken with chopped onion, garlic, beans, corn, diced chilies, cumin, chili powder, paprika, and a pinch of salt and pepper.
Step 4: Pour in Liquids
Add the green enchilada sauce and chicken broth. Gently stir to combine the ingredients.
Step 5: Slow Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender enough to shred easily with a fork.
Step 6: Shred the Chicken
Remove the chicken, shred it using two forks, then return it to the crock pot. Stir well to blend everything together.
Step 7: Add Creaminess
Stir in the sour cream right before serving for that silky texture and mellow flavor. (If you prefer a lighter soup, skip this step — it’s delicious either way!)
Serving Suggestions
- Top it off! Add shredded cheese, a sprinkle of fresh cilantro, and crunchy tortilla strips.
- Pair it with: Warm flour tortillas, cornbread, or a crisp green salad.
- Make it a feast: Serve with guacamole, chips, and a squeeze of fresh lime.
Tips for Perfect Results
- Prefer dark meat? Use boneless chicken thighs for extra juiciness.
- Want it spicier? Add jalapeños or a dash of cayenne pepper.
- Creamier texture: Add a splash of heavy cream or an extra spoonful of sour cream.
- Short on time? Shred rotisserie chicken and cook everything for just 1 hour on high.
Storage & Make-Ahead Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cools perfectly for up to 2 months — just thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop or in the microwave, stirring to reincorporate the creaminess.
Frequently Asked Questions
Can I make this soup on the stovetop?
Yes! Just simmer all ingredients (except sour cream) in a large pot for 25–30 minutes, shred the chicken, then stir in the sour cream before serving.
Can I use canned chicken?
In a pinch, yes — but fresh or cooked-from-scratch chicken gives the best flavor and texture.
What if I don’t like beans?
You can skip them or swap for white beans, pinto beans, or even diced potatoes.
Can I make it dairy-free?
Absolutely! Omit the sour cream or use coconut milk for a creamy, dairy-free twist.
Nutritional Information (Per Serving, Approx.)
- Calories: 320
- Protein: 32g
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 5g
- Sodium: 680mg
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