Simmering Crock Pot Green Enchilada Chicken Soup Recipe

Weeknight dinners just got easier with this hearty green enchilada chicken soup simmering softly in the crock pot.

Comfort meets convenience in a bowl packed with bold southwestern flavors.

Tender chicken melts into a creamy broth bursting with zesty green chiles and aromatic spices.

Mexican-inspired goodness flows through every spoonful, promising a meal that satisfies deeply.

Minimal prep means maximum flavor, letting you relax while dinner cooks itself.

Nutritious and warming, this soup brings excitement to your evening meal without complicated steps.

Green Enchilada Chicken Soup Side Picks

• Flavor Boost with Mexican Beer: Pair this zesty green enchilada chicken soup with a cold, crisp Mexican beer like Modelo Especial or Pacifico, which cuts through the rich, spicy flavors and refreshes the palate.
• Cooling Complement with Margarita: Serve alongside a classic margarita made with fresh lime juice, tequila, and a salt rim to balance the soup's warm spices and provide a tangy, bright contrast.
• Perfect Side Kick with Cornbread: Add a slice of jalapeño cornbread on the side to soak up the delicious broth, providing a slightly sweet and spicy accompaniment that enhances the soup's Mexican-inspired profile.
• Wine Pairing Adventure: Choose a light, slightly fruity white wine like Riesling or Gewürztraminer, which can handle the soup's bold flavors while offering a subtle sweetness that complements the spices.

Green Enchilada Soup Crockpot Variants

• Low-Carb Keto Version: Replace black beans and corn with cauliflower florets and diced bell peppers to reduce carbohydrates. Use full-fat cream cheese instead of shredded cheese for added richness.
• Vegetarian Alternative: Swap chicken with firm tofu or plant-based chicken substitute. Use vegetable broth instead of chicken broth and add extra protein-rich quinoa or lentils.
• Dairy-Free Option: Eliminate cheese and use coconut milk or dairy-free cheese alternative. Top with nutritional yeast for cheesy flavor and additional nutrients.
• Spicy Southwestern Remix: Add diced jalapeños, increase chili powder, and include a splash of hot sauce. Garnish with pepper jack cheese and crushed red pepper flakes for extra heat.

FAQs

• Is this soup spicy?

The heat level depends on your green enchilada sauce. Choose a mild sauce for less spice or a hot one for more kick. You can always adjust the spiciness by adding more or less chili powder.

• Can I use frozen chicken breasts?

Yes, frozen chicken works perfectly in this recipe. Just add an extra hour to the cooking time to ensure the chicken is fully cooked and tender.

• What if I don't have a crock pot?

You can make this soup in a large pot on the stovetop. Simmer everything together for about 45 minutes, stirring occasionally, until the chicken is cooked through and easily shredded.

• How can I make this soup healthier?

Use low-sodium chicken broth, reduce the cheese amount, choose a low-fat cheese, and add extra vegetables like bell peppers or zucchini to increase nutrition.

Enchilada Chicken Soup That’s Green, Creamy, and Crockpot-Ready

• Quick Comfort Meal: Effortlessly create a hearty, flavorful soup with minimal preparation using a crock pot, perfect for busy days and lazy weekends.
• Nutritious One-Pot Wonder: Packed with protein from chicken, fiber-rich beans and corn, and vibrant vegetables, this soup delivers a balanced, wholesome meal in a single dish.
• Crowd-Pleasing Flavor Explosion: Combines classic Mexican-inspired spices like cumin and chili powder with green enchilada sauce, creating a zesty, satisfying soup that appeals to all taste buds.
• Super Customizable Option: Easily adapt the recipe with optional toppings like avocado, cilantro, sour cream, and tortilla chips, allowing everyone to personalize their bowl according to their preferences.

Green Enchilada Chicken Soup (Crock Pot) Ingredients

• Chicken Breasts: Lean protein for the base of the soup.
• Green Enchilada Sauce: Signature flavor for the soup.
• Chicken Broth: Creates the liquid base for the soup.

• Black Beans: Adds protein and texture.
• Corn, Diced Tomatoes: Provides additional vegetables and flavor.

• Cumin, Chili Powder, Salt, Pepper: Builds depth of flavor.
• Minced Garlic, Diced Onion: Adds aromatic base notes.

• Shredded Cheese: Melts into the soup for creaminess.
• Avocado, Cilantro, Sour Cream, Lime Wedges, Tortilla Chips: Optional fresh and crunchy finishes.

Crock Pot Green Enchilada Chicken Soup Made Simple

Step 1: Prep Chicken Base

Place whole chicken breasts carefully at the bottom of your slow cooker, creating a protein foundation for your soup.

Step 2: Layer Flavor Ingredients

• Green enchilada sauce
• Black beans
• Corn kernels
• Diced tomatoes
• Chicken broth
• Chopped onion
• Minced garlic
• Ground cumin
• Chili powder
• Salt
• Black pepper

Step 3: Slow Cook to Perfection

Cover the slow cooker and let it work its magic. Cook on low setting for 6-8 hours or high setting for 3-4 hours until chicken becomes fork-tender and fully cooked.

Step 4: Shred Chicken Meat

Remove chicken breasts from the slow cooker. Using two forks, pull apart and shred the meat into delicate, bite-sized pieces. Return shredded chicken back into the soup and mix thoroughly.

Step 5: Melt Cheesy Goodness

Sprinkle shredded cheese into the soup, stirring until completely melted and integrated throughout the liquid.

Step 6: Serve and Garnish

Ladle the steaming soup into individual bowls.

Chicken Soup Tips That Max Green Enchilada Flavor

• Choose Lean Chicken: Select boneless, skinless chicken breasts for a healthier, lower-fat version of the soup without compromising flavor.
• Prevent Dry Chicken: Cook on low heat for the most tender, juicy chicken that shreds easily and absorbs the delicious enchilada sauce flavors.
• Boost Flavor Depth: Add a splash of lime juice or a pinch of smoked paprika just before serving to enhance the soup's overall taste profile.
• Make It Spicy: Incorporate diced jalapeños or a dash of hot sauce for those who love an extra kick of heat in their Mexican-inspired soup.
• Freeze for Later: Store leftovers in airtight containers for up to 3 months, making this a convenient meal prep option for busy weeks.

Store Green Enchilada Chicken Soup Properly

• Transfer cooled soup to an airtight container and store in the refrigerator for up to 4 days. Seal tightly to prevent absorption of other food odors.
• Pour soup into freezer-safe containers or heavy-duty freezer bags, leaving a small space for expansion. Freeze for up to 3 months, ensuring a tight seal to prevent freezer burn.
• Pour desired portion into a microwave-safe bowl, cover with a microwave-safe lid or plastic wrap with a small vent. Heat in 1-minute intervals, stirring between each interval until soup reaches 165°F.
• Pour soup into a saucepan, add a splash of chicken broth to prevent drying. Warm over medium-low heat, stirring occasionally until heated through, approximately 5-7 minutes.

Crock Pot Green Enchilada Chicken Soup Recipe

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4.9 from 18 reviews

• Total Time: 8 hours 15 minutes
• Yield: 6 1x

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Description

Hearty crock pot green enchilada chicken soup delivers southwestern comfort in a bowl, blending zesty flavors with tender shredded chicken. Satisfying spices and creamy textures transport diners straight to Mexican culinary bliss with minimal effort.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb (454 g) boneless, skinless chicken breasts

Canned Ingredients:

• 1 can (10 ounces/284 g) green enchilada sauce
• 1 can (15 ounces/425 g) black beans, drained and rinsed
• 1 can (15 ounces/425 g) corn, drained
• 1 can (14.5 ounces/411 g) diced tomatoes (with green chiles if desired)

Seasonings and Additional Ingredients:

• 1 cup (240 ml) chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 cup (100 g) shredded cheese (cheddar or Monterey Jack)

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Instructions

1. Arrange raw chicken breasts in a uniform layer across the bottom of the slow cooker.
2. Cascade green enchilada sauce, black beans, corn, diced tomatoes, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper directly over the chicken, ensuring comprehensive coverage.
3. Secure the lid and allow the mixture to simmer on low temperature for 6-8 hours or high temperature for 3-4 hours, monitoring until chicken reaches complete doneness and becomes easily separable.
4. Extract chicken breasts from the liquid and methodically deconstruct using two forks, transforming the meat into delicate, shredded fragments.
5. Reintegrate shredded chicken into the soup, stirring gently to distribute protein evenly throughout the liquid base.
6. Sprinkle shredded cheese into the soup, folding consistently until cheese melts completely and harmonizes with the remaining ingredients.
7. Transfer soup into individual serving vessels, creating an artistic presentation by garnishing with fresh avocado slices, vibrant cilantro leaves, creamy sour cream dollops, zesty lime wedges, and crispy tortilla chips as optional embellishments.

Notes

• Swap chicken breasts with thighs for richer flavor and more tender meat when slow cooking.
• Lower sodium by using low-sodium broth and canned goods, perfect for heart-healthy diets.
• Customize heat levels by adjusting chili powder and adding fresh jalapeños for extra kick.
• Make it vegetarian by replacing chicken with extra firm tofu or additional beans, ensuring protein-packed alternative.

• Prep Time: 15 minutes
• Cook Time: 8 hours (on Low) or 4 hours (on High)
• Category: Dinner, Lunch, Appetizer
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 300
• Sugar: 3 g
• Sodium: 700 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 7 g
• Protein: 24 g
• Cholesterol: 70 mg