Cozy Crock Pot Green Enchilada Chicken Soup Recipe for Fall

Hearty crock pot green enchilada chicken soup delivers comfort straight to your bowl with minimal effort.

Savory aromas will drift through your kitchen, promising a delicious meal ahead.

Packed with tender chicken and vibrant green enchilada flavors, this recipe turns ordinary weeknight dinners into something special.

Southwestern spices blend seamlessly, creating a rich and satisfying experience that feels like a warm hug.

Minimal prep means maximum enjoyment – just toss ingredients into your slow cooker and let magic happen.

Peppers, chilies, and creamy broth combine to create a soul-warming dish that invites you to ladle up pure deliciousness.

Grab a spoon and let this soup transport you to flavor paradise.

Steps For Crock Pot Green Enchilada Chicken Soup

Step 1: Prepare Slow Cooker Base

Create a flavor foundation by layering diced onions and minced garlic at the bottom of the slow cooker. This will build an aromatic starting point for the soup.

Step 2: Position Chicken

Gently place whole chicken breasts on top of the onion and garlic layer, spreading them evenly across the surface.

Step 3: Season Generously

• Cumin
• Chili powder
• Salt
• Black pepper

Distribute these spices to ensure deep, robust flavor throughout the dish.

Step 4: Add Liquid Components

• Chicken broth
• Green enchilada sauce

This creates a flavorful braising liquid that will keep the meat moist and delicious.

Step 5: Introduce Texture Elements

• Diced green chiles
• Corn kernels

These ingredients add vibrant texture and southwestern character to the soup.

Step 6: Slow Cook

Cover and cook on low heat for 6-7 hours. This slow cooking process allows the chicken to become incredibly tender and absorb all the surrounding seasonings.

Step 7: Shred Chicken

Remove chicken breasts and use two forks to shred the meat. Return the shredded chicken back into the soup, distributing it evenly.

Step 8: Thicken Soup

Create a cornstarch slurry by whisking cornstarch with water. Stir this mixture into the soup to enhance its consistency and create a slightly thicker texture.

Step 9: Add Creamy Finish

Stir in heavy cream to create a luxurious and silky final texture that makes the soup rich and indulgent.

Step 10: Final Protein Boost

Incorporate additional shredded chicken for extra protein and heartiness.

Step 11: Serve and Garnish

Ladle the soup into serving bowls and top generously with monterey jack cheese, allowing it to melt slightly for added richness.

Step 12: Add Fresh Toppings

Finish with a sprinkle of fresh chopped cilantro and a dollop of sour cream to add brightness and tangy contrast to the warm, comforting soup.

Best Tips For Crock Pot Green Enchilada Chicken Soup

• Prep Perfectly: Layer onions and garlic at the bottom of the crock pot for a flavor-packed base that enhances the entire dish.
• Spice It Right: Sprinkle cumin, chili powder, salt, and black pepper directly on chicken to ensure deep, even seasoning throughout.
• Shred with Ease: Use two forks to pull chicken apart after slow cooking, creating tender, perfectly shredded meat that absorbs all the delicious flavors.
• Thicken Smartly: Whisk cornstarch with water to create a quick slurry, transforming the soup's consistency from liquid to creamy and satisfying.
• Boost Protein Power: Add extra shredded chicken for a hearty, filling meal that keeps you satisfied longer.

Easy Spins On Crock Pot Green Enchilada Chicken Soup

• Vegetarian Enchilada Soup: Replace chicken with firm tofu or plant-based chicken alternatives, using vegetable broth for a meat-free version.
• Dairy-Free Adaptation: Swap heavy cream with coconut milk or almond milk cream, use dairy-free cheese for topping.
• Spicy Southwest Version: Increase chili powder, add diced jalapeños, incorporate chipotle peppers for an extra heat kick.
• Low-Carb Option: Eliminate corn, replace with cauliflower rice or diced zucchini to reduce carbohydrate content.

Pairings For Crock Pot Green Enchilada Chicken Soup

• Pairing Fresh Cilantro Garnish: Bright, zesty lime margarita cuts through the creamy soup's richness, complementing the herbal cilantro notes perfectly.
• Cheese Melting Magic: Crisp sauvignon blanc with its acidic undertones balances the monterey jack's smooth, melty texture and southwestern soup flavors.
• Creamy Soup Companion: Mexican-style lager like Modelo Especial offers a light, refreshing counterpoint to the hearty, spice-infused chicken soup.
• Southwestern Crunch Side: Warm, crispy jalapeño cornbread provides a delightful textural contrast and echoes the soup's spicy southwestern character.

Storing Crock Pot Green Enchilada Chicken Soup

• Store leftovers in an airtight container for up to 4 days, keeping the soup fresh and ready for quick reheating.
• Transfer cooled soup to freezer-safe containers, leaving space for expansion, and freeze for up to 3 months to enjoy later.
• Pour soup into a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each to ensure even warming.
• Gently warm soup in a pot over medium-low heat, stirring occasionally and adding a splash of chicken broth if needed to restore original consistency.

Crock Pot Green Enchilada Chicken Soup FAQs

• Is this soup spicy?

The heat level can be adjusted by reducing chili powder or using mild green chiles. It’s generally a medium-warmth dish with southwestern flavors.

• Can I use different proteins?

Absolutely! Swap chicken for turkey, shredded pork, or even black beans for a vegetarian version. Adjust cooking times accordingly.

• What if I don't have a slow cooker?

You can prepare this recipe in a dutch oven or large pot, simmering on low heat for about 1-2 hours until chicken is tender and fully cooked.

• Do I need fresh or frozen corn?

Both work perfectly. Fresh corn offers slightly more vibrant texture, while frozen corn is convenient and equally delicious in this soup.

Why Crock Pot Green Enchilada Chicken Soup Stands Out

• Savor Hands-Off Cooking: Slow cooker method requires minimal active preparation, letting you enjoy a stress-free meal without constant monitoring.
• Pack Southwestern Comfort: Bold spices like cumin and chili powder create a rich, warming dish that delivers authentic southwestern flavor profile with minimal effort.
• Transform Chicken into Magic: Tender shredded chicken absorbs complex seasonings, turning simple ingredients into a restaurant-quality soup that feels like a culinary adventure.
• Customize with Endless Toppings: Flexible recipe allows personalization with monterey jack cheese, fresh cilantro, and sour cream, making each serving uniquely delicious for different taste preferences.

Crock Pot Green Enchilada Chicken Soup Ingredients

• Onions: Provide a foundational aromatic layer that builds depth of flavor.
• Garlic: Adds a rich, pungent undertone to the soup's base.

• Chicken Breasts: The main protein source that becomes tender and flavorful when slow-cooked.
• Shredded Chicken: Adds extra protein and hearty texture to the soup.

• Cumin, Chili Powder, Salt, Black Pepper: Create a robust southwestern flavor profile.
• Chicken Broth, Green Enchilada Sauce: Form the flavorful braising liquid for the chicken.
• Cornstarch, Water: Create a thickening slurry to enhance the soup's consistency.
• Heavy Cream: Introduces a luxurious and silky final texture.

• Green Chiles, Corn Kernels: Bring vibrant texture and southwestern character to the soup.

• Monterey Jack Cheese, Cilantro, Sour Cream: Provide a fresh, tangy, and melty finishing touch.

Crock Pot Green Enchilada Chicken Soup Recipe

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4.8 from 15 reviews

• Total Time: 6 hours 15 minutes – 7 hours 15 minutes
• Yield: 6 1x

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Description

Simmering comfort awaits with crock pot green enchilada chicken soup, a hearty Mexican-inspired dish packed with zesty flavors and tender chicken. Slow-cooked simplicity brings spicy warmth to your table, inviting you to savor each rich, satisfying spoonful.

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Ingredients

Scale 1x2x3x

Protein:

• 2 lbs chicken breasts
• 1 cup shredded chicken

Vegetables and Aromatics:

• 1 medium onion
• 2 cloves garlic
• 1 cup green chiles, diced
• 1 cup corn kernels

Liquid and Seasoning:

• 4 cups chicken broth
• 1 cup green enchilada sauce
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Toppings and Garnish:

• 1 cup shredded monterey jack cheese
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream

Optional Thickeners:

• 2 tbsp cornstarch
• 1/4 cup water

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Instructions

1. Layer the diced onions and minced garlic at the bottom of the crock pot, creating an aromatic foundation for the soup.
2. Nestle whole chicken breasts on top of the onion and garlic base, ensuring they are evenly distributed.
3. Sprinkle cumin, chili powder, salt, and black pepper directly over the chicken to infuse deep, robust flavors.
4. Pour chicken broth and green enchilada sauce around the chicken, creating a flavorful braising liquid.
5. Add diced green chiles and corn kernels to introduce vibrant texture and southwestern character.
6. Cover and slow cook on low heat for 6-7 hours, allowing chicken to become incredibly tender and absorb surrounding seasonings.
7. Remove chicken breasts, shred them using two forks, and return the meat back into the soup.
8. Whisk cornstarch with water to create a quick thickening slurry, stirring it into the soup to enhance consistency.
9. Stir in heavy cream, creating a luxurious and silky final texture.
10. Incorporate additional shredded chicken for extra protein and heartiness.
11. Ladle soup into serving bowls and generously top with monterey jack cheese, allowing it to melt slightly.
12. Garnish with fresh chopped cilantro and a dollop of sour cream for a bright, tangy finish.

Notes

• Boost flavor by browning onions and garlic in a skillet before adding to crock pot for deeper, more caramelized taste.
• Swap chicken breasts with thighs for richer, more tender meat that won’t dry out during long cooking times.
• Create a gluten-free version by using cornstarch carefully and confirming all sauce ingredients are certified gluten-free.
• Dial down heat for sensitive palates by reducing chili powder and using mild green enchilada sauce instead of spicy variants.

• Prep Time: 15 minutes
• Cook Time: 6-7 hours
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 410
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 24 g
• Saturated Fat: 11 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 100 mg