Green Chile Chicken Enchilada Soup

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Crockpot Green Chile Chicken Enchilada Soup -- your favorite green chile chicken enchiladas in a creamy, delicious, and easy soup form

This simple Green Chile Chicken Enchilada Soup takes just a few minutes to assemble (no veggie chopping!) and the slow cooker does all the work. Be rewarded with hearty, creamy, flavor-packed goodness at the end of the day. Add your favorite enchilada-inspired toppings, such as cheese, sour cream, freshly squeezed lime–and enjoy!

 

Overhead image of Green Chile Chicken Enchilada Soup.

Green Chile Chicken Enchilada Soup

This soup is based on this crazy-popular chicken chili. That chili was such a hit with my family and with so many readers that I had the idea to give it a makeover — green-chile-chicken style! These Green Chile Chicken Enchiladas are one of my family’s favorite meals, so why not make it into soup form?!

And luckily, the family loves this chili just as much as the other version. If you love Green Chile Chicken Enchiladas, you are in for a treat with this recipe! While I have referred to this meal as a soup (it’s a bit redundant to call it a green chile chili!) a few times, it’s more of a chili consistency than a soup.

Green Chile Chicken Enchilada Soup is packed with protein and is thick, hearty, and very creamy.

Process shots-- images of all the ingredients being poured into the slow cooker.

Homemade Green Enchilada Sauce

Green Chile Chicken Enchilada Soup is very straight forward and simple to throw together. It’s a dump-it-all-in-the-slow-cooker-and-forget-about-it kind of meal!

The one catch to that is if you want to make your own enchilada sauce, that step does add a bit of prep time to this meal. If you aren’t able to eat store-bought enchilada sauce or don’t have access to it, it’s very simple to make your own and takes about half an hour. That said, if you choose to make the homemade enchilada sauce, the recipe I’m sharing below makes a massive batch; and that’s great because it can be used in several meals.

Ingredients:

  • 1 pound (9-10) small tomatillos, husked, scrubbed and left whole
  • 2 poblano peppers, stemmed, seeded, and coarsely chopped into 1/4 to 1-inch pieces (~2 cups)
  • 2 medium jalapeño peppers, seeds and membranes removed and chopped into 1/4 to 1/2-inch pieces (about 1 cup)
  • 1 small yellow onion, chopped into 1/4-1/2-inch pieces (about 1 cup)
  • 4 cloves garlic, peels on and left whole
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked pepper
  • 1/2 cup chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1 cup water

Instructions:

  1. Place a rack in the center of your oven and preheat the oven to 400-degrees F. For easy cleanup, line a large, rimmed baking sheet with parchment paper. Place the tomatillos, poblanos, jalapeños, onion and garlic in the center of the baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat and then spread the veggies into an even layer. Bake for 25-30 minutes, flipping and tossing halfway through the cooking time. The peppers and onion should be golden brown and soft, and tomatillos should be breaking down.
  2. Peel the garlic and discard the skins. Working in batches (if needed), transfer the roasted vegetables to a blender. Add in the cilantro and puree until smooth. Then add the cumin and water and blend again until smooth. Taste and adjust the seasonings as desired. If you’d like a thinner sauce, add more water, 1 tablespoon at a time until you reach the desired consistency. 

P.S. If you don’t plan on making homemade enchilada sauce, be sure to check out this article for the best store-bought sauces!

QUICK TIP

Note that you’ll only need 10 ounces (286 grams or 1 and 1/4 cup) of green enchilada sauce in this Green Chile Chicken Enchilada Soup. Use the leftovers in enchiladas, drizzled over scrambled eggs or rice and beans, in a breakfast casserole, etc.

Process shots-- images of the slow cooker full of ingredients; the cooked chicken being removed and shredded; cream cheese being added; and the chicken being added back in.

Green Chile Chicken Enchilada Soup Notes

  • Spice levels:  You can make this soup very mild or fairly spicy, depending on the ingredients used. For a less spicy dish, use a mild green enchilada sauce (such as Old El Paso® brand) and a mild chili powder (such as McCormick®).  For a spicier chili, use medium or hot green enchilada sauce and 1-2 tablespoons of diced jalapeños. You can also add 1/8 to 1/4 teaspoon ground cayenne pepper to boost the heat.
  • Chicken: While chicken breasts will work, I highly recommend boneless skinless chicken thighs. The thigh meat becomes exceptionally tender in the slow cooker and shreds quickly and easily. It’s also more forgiving if it is cooked for longer since chicken breasts tend to dry out if they’re cooked too long.
  • Cream cheese: You need a little patience when melting the cream cheese into Green Chile Chicken Enchilada Soup. I recommend thoroughly softening the cream cheese in the microwave before adding it to the slow cooker, and then briskly whisking it into the soup. Add the shredded chicken back into the soup after the cream cheese has melted into the soup so the chicken isn’t getting briskly whisked– that makes it a bit stringy.

Toppings

While Green Chile Chicken Enchilada Soup is great as is, the toppings truly seal the deal, delivering an unforgettable meal. Below are our “must-have” toppings.

  • Cheese: We like to freshly grate the cheese right on top of each bowl and let it melt for a minute before stirring it throughout the chili. Our favorite is pepper-jack cheese, but Monterey jack cheese is another great topping. Even sharp Cheddar works here.
  • Sour cream: My personal favorite in this soup is lite sour cream.
  • Fresh lime juice: A few squeezes of fresh lime heighten all the flavors in this soup and add a burst of brightness.
  • Chips: Crushed tortilla strips (seasoned or plain) add a nice contrasting crunch to the creaminess of the soup.
  • Fresh cilantro: If you’re a cilantro fan, you’ll love what this herb does to the soup with its freshness and citrusy flavor. And if you’re in the anti-cilantro crowd, substitute a bit of chopped fresh parsley or oregano.
  • Ripe avocado or guacamole: For an additional element of creaminess, we love a ripe avocado sliced on top.

If I could only pick three toppings for this Green Chile Chicken Enchilada Soup, they would be the cheese, sour cream and lime juice. I highly recommend at least those three additions.

Up-close overhead image of the Green Chile Chicken Enchilada Soup.

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Green Chile Chicken Enchilada Soup

4.9 from 65 votes
This simple Green Chile Chicken Enchilada Soup takes mere minutes to assemble (no veggie chopping!) and the slow cooker does all the work. Be rewarded with hearty, creamy, and flavor-packed deliciousness at the end of the day. Add your favorite enchilada-inspired toppings, such as cheese, sour cream, and freshly squeezed lime and enjoy!
Print Recipe

Green Chile Chicken Enchilada Soup

4.9 from 65 votes
This simple Green Chile Chicken Enchilada Soup takes mere minutes to assemble (no veggie chopping!) and the slow cooker does all the work. Be rewarded with hearty, creamy, and flavor-packed deliciousness at the end of the day. Add your favorite enchilada-inspired toppings, such as cheese, sour cream, and freshly squeezed lime and enjoy!
Course Dinner, Main Course, Soup
Cuisine Mexican
Keyword Green Chile Chicken Enchilada Soup
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 6 -8
Calories 443kcal
Author Chelsea
Cost $7.91

Equipment

  • 6 quart slow cooker

Ingredients

  • 1 can (15.5 oz; 439g) white kidney (cannellini) beans drained and rinsed
  • 2 cans (15.25 oz; 432g EACH) black beans drained and rinsed
  • 1 pound (468g) boneless skinless chicken thighs (~5 thighs) (or breasts)
  • 2 cans (4 oz,; 113g EACH) fire-roasted diced green chiles
  • 1 can (14.5 oz.; 411g) fire-roasted diced tomatoes optional
  • 1 can (10 oz; 286g) green enchilada sauce
  • 4 teaspoons ground chili powder
  • 1 tablespoon ground cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-3 tablespoons fresh cilantro optional
  • 1 cup (228g) chicken broth or stock (2 cups for thinner soup)
  • 1 package (8 oz.; 226g) full-fat cream cheese softened (reduced fat doesn't melt well into the soup)
  • Toppings: sour cream (lite or fat-free), freshly grated sharp pepper-jack or Monterey jack cheese, diced ripe avocado, fresh lime, and fresh cilantro (See Note 1)

Instructions

  • ADD TO SLOW COOKER: Add the drained and rinsed white and black beans, fat-trimmed boneless skinless chicken thighs (or breasts; if using breasts cut each breast into 4 pieces), both cans of diced green chiles, fire-roasted diced tomatoes (undrained), and green enchilada sauce. Add all the seasonings: chili powder, cumin, paprika, salt and pepper. If desired, add in the fresh cilantro. Pour in the chicken stock or broth (1 cup for a thicker chili and use 2 cups for a thinner soup-like consistency)
  • COOK: Cover the slow cooker and cook on low for 5-7 hours or high for 3-5 hours or until the chicken is cooked through (165 degrees F or easily shreds).
  • CREAM CHEESE: Remove the chicken from the crockpot and set aside in another bowl. Add softened cream cheese (partially melt in the microwave first) into the slow cooker. Cover and cook on high for another 30 minutes or until the cream cheese melts and is easily stirred into the soup. Briskly whisk to get the cheese completely incorporated.
  • CHICKEN: Meanwhile, shred the chicken with 2 forks. Once the cream cheese is incorporated, add the chicken into the soup and stir.
  • SERVE: Ladle chili into bowls and serve with desired toppings. We love adding a big handful of pepper-jack cheese, fat-free sour cream, a wedge of lime and some cilantro!
  • STORAGE: This soup stores well in the fridge for up to 5 days. Reheat over medium-low heat on the stovetop. Because of the dairy (cream cheese) in the soup, it's not a great candidate for freezing and thawing.

Video

Recipe Notes

Note 1: Don't forget the toppings they add a lot! If I could only pick three toppings for this soup, they would be the cheese, sour cream, and lime juice. I highly recommend at least those 3 additions. As far as cheese, our favorite is pepper-jack cheese, but Monterey Jack cheese is another great topping. Even sharp cheddar works here. Lite sour cream works well in this soup.

Nutrition Facts

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

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Recipe Rating




202 Comments

  1. 5 stars
    I love dump and go slow cooker recipes like this!! Green enchiladas are my favorite so I am super excited to try this soup 🙂

  2. You just reminded me that I need cilantro. This is such a great looking soup, even though I don’t eat meat, I would definitely try this sans meat because everything looks so tasty!

  3. I cooked this last night (without tomatoes -wished i had added for color but kids don’t like them) and just finished eating a bowl for lunch. It is delicious. Just FYI, the printed recipe is missing step to add chicken broth. Great recipe and easy to follow directions.

    1. Thank you so much for that heads up! I updated the recipe and appreciate your help! So glad this was enjoyed! 🙂

  4. 5 stars
    Oh my goodness! I made this tonight since I’m always looking for something easy and tasty. It was SO good. I could have eaten 3 or 4 bowls, but I’m also 8 months pregnant so I can’t fit that much food in me at once! But I’m so looking forward to my leftovers tomorrow. Thank you for the great recipe!

    1. Haha I know what that is like to be 8 months pregnant and you want more but can’t have it 🙂 Haha! I’m so, so happy it was so enjoyed! Congrats on your pregnancy and good luck here at the end!

  5. This is an odd question I guess. But just wanted to clarify, you add the chicken with everything else, raw right?

  6. How integral is the cream cheese? Just doesn’t sound right to me ; ) Would heavy cream be a okay substitution?

    1. It’s quite integral to the recipe! I know it sounds weird, but it’s so delicious! I haven’t tried heavy cream so I can’t say for sure how it would turn out, but if you do try that instead I’d love to hear how it works!

    2. I live overseas and do not have access to cream cheese. I made the soup as the recipe said, but then warmed some heavy cream on the stove and added it in slowly to the soup at the end. I also added some shredded cheese and nutritional yeast to up the cheesy-flavor. I think it turned out just fine!

    1. I’m not sure since I never have frozen it, but I don’t think it would do too well with the cream cheese… Wish I could be of more help! Hopefully someone else can chime in here that has tried freezing it.

    2. How did it do, freezing it?? Want to eat make this but it’s only me!!! Would be a good fall meal to already have prepared for rainy days…. thanks

  7. I cooked this in the slow cooker but after 3 hours on low the chicken was already at 165 – are the additional hours needed if the chicken is cooked trough?

    1. Nope 🙂 You must have a speedy slow cooker! It should be all good as soon as that chicken is done!

  8. Oh my gosh this is the best Mexican soup I’ve ever made or tasted! I described it to my friend as “award winning”! 🙂 thank you SO much for this awesome recipe. I omitted one can of black beans and added a teaspoon of garlic powder and a cup of cooked brown rice. Delicious!!

    1. Yay!! Totally made my day with this comment, thank you so much! I’m so happy it was so well enjoyed 🙂 And the rice sounds like an amazing addition!!

  9. When you say “chilli powder” do you mean powdered ground chilis, or do you mean the spice mixture that has cumin and all the other seasonings in it?
    I have both, and I’m not sure which you mean, so unsure which to use.

  10. 5 stars
    Great recipe! My husband loved this, I never know what to do with extra chicken breasts and this makes it soo simple and its great leftovers if my hubby doesn’t eat it all first! Lol

  11. I am having trouble finding green enchilada sauce in my grocery stores to make this. Is there something I can sub in? Could I use red enchilada sauce instead? where have you been able to find the green stuff? Thanks!

    1. 4 stars
      I used reduced fat cream cheese, and it wouldn’t melt. I ended up fishing it out and using sour cream instead. Next time I’ll use regular cream cheese! It was still great with the sour cream; the whole family liked it!

  12. 5 stars
    Have you worked out the nutritional information? If so, can you post? I’m following Weight Watchers and would like to calculate the point value. Thanks so much!

  13. 5 stars
    I made this for dinner last night and it was so delicious and so easy. I have a 2.5 month old so easy is key! I only added one can of black beans and no white beans as I’m not a bean fan. I also used 1/3 less fat cream cheese. Other than that followed the recipe exactly and even added the tomatoes. Thank you thank you thank you!

  14. 5 stars
    Wow! This was a serious home run. I am a soup fanatic, it’s what I do, and I rarely follow a single recipe. I find a few and mash them, or one and make a lot of changes. Soup is forgiving (unlike baking). I made this exactly as written, not a single change, and it was crazy good! Although the temps here are still high the wicked allergy season left me craving comfort and warm soup. Thanks for an absolutely perfect recipe. This is in our regular rotation now!

    1. Wow what a compliment!! Thank you so much Michelle 🙂 I’m so thrilled this was such a hit especially coming from a soup fanatic 🙂

  15. 5 stars
    I’m attempting this recipe as stovetop version of this as I type this. I only rinsed the white beans and didn’t drain all the others as I figured I would need more available liquid, also I’m using a Copper Chef 6qt pan. So far all is well! Thanks for the recipe!

    1. 5 stars
      OH EMM GEE! This was fabulous! 4 people = no soup left! The stove top method works excellently and only about an hour total. Thanks again this is definitely moving into the rotation!

  16. 5 stars
    We loved this!! I did change a few things…I wanted more of a soup than chili so I doubled the enchilada sauce and added one more cup of stock…also I love hominy so I added that as well, made it with 1.5 LB of chicken thighs….garnished with pepper jack cheese, cilantro, and lime as suggested. Also added some crushed tortilla chips… AMAZING!! I want to eat more, but I am so full!! This is definitely on my list of go-to’s! A big hit with the whole family!!!

    1. Hi Stacie! Thanks so much for your comment and for sharing what you changed 🙂 I’m so thrilled this was a big hit and am so glad you took the time to tell me!

  17. Made this today and it was a HUGE hit with my family. Even my picky eater had several bites. Going to work this into the rotation for sure!

  18. 4 stars
    This sounds amazing! But my favorite part of enchiladas are the corn tortillas, so I think I would have to incorporate them in somehow. They’re not enchiladas without them.

    1. Thank you Cindee! I’m sure you could tear them up and toss them on top of the finished soup and that would be delicious 🙂

  19. 5 stars
    I always get nervous to make things in the crockpot since I can’t adjust seasonings as I go, but decided to give this a try since it has great reviews. Wow! I am so glad I did. My whole family (husband, 4 yr old, 3 yr old, and 18 month old) all loved it. We ate it all in two days! Thank you for the recipe. It was delicious. In fact, I’ve already passed the recipe on!

  20. I’m a young (23) American girl working in Italy, from Arkansas, so I MISS Mexican food and Tex-Mex so much. I tried this recipe so I could have a big batch for lunches in the office all week and it was so great! Reminds me so much of home. My boyfriend is Italian and struggles to embrace Mexican cuisine (Italian stomachs aren’t used to the spices and such, they think the food is too heavy), but he LOVED this recipe and ate two bowls for lunch! My mom just shipped over a bunch of green chillies and spices for me, so this was a perfect way to use them. Thanks so much for the great recipe!

    1. Awe this made my day! 🙂 I’m so thrilled you were able to enjoy this soup in Italy and that your boyfriend enjoyed it too 🙂 Thanks Lindsey!

  21. 5 stars
    This one looks like a winner! Just two quick questions…how spicy/hot is this? My husband loves soup so can’t wait to make it but he doesn’t like his book really spicy/ Should I cut back on the chili powder? Also, do you drain/rinse the white and black beans? Thanks!

    1. Thank you BB! I would say it’s pretty mild, but I can handle a lot of spice. So maybe add half the chili powder and then you can add more after a taste test before serving it 🙂 And yes, drain and rinse! Enjoy!

  22. 5 stars
    Just made this tonight it was sooo good and flavorful! And super easy to make. Definitely going to be making this again! Thank you for the recipe

  23. 5 stars
    Made this wonderful green chile enchilada soup today. Amazing and satisfying flavors! I will definitely be making more of this soup! Thanks for sharing with others!

  24. 5 stars
    This was so good! I added jalapeños for extra kick and even tried it over off left over rice! It was great. 100% going in the rotation for winter. Perfect receipe for college kids who never have time to cook!

    1. 5 stars
      I didn’t use the cream cheese for a healthier version, and I added fire roasted tomatoes and it was extremely delicious. For people who want it to be creamier, you can always add a dollop of sour cream or Greek yogurt.

          1. I don’t think that would taste right. I’ve had a few people write in that they’ve left out the cream cheese entirely and still loved the soup; maybe you could try that?

  25. 5 stars
    This recipe is SO good. It is now one of our go-to soups because it is so easy and so delicious. I add the tomatoes like you suggest (yum) and I also add a can of sweet corn because my family likes corn. Perfect for these cold winter days and being a busy mom. Thank you for sharing!!

  26. 5 stars
    My son and daughter who are 11 and 12 are picky eaters. The looks I got when they see soup is what’s for dinner did not go over well.
    In this case, it went very well! They wanted a second bowl and even talked about it on the way home from school the next day.
    Very delicious recipe. This will be in rotation more than the normal.

  27. It’s one of the first cold and rainy days where I live. I put this in my crockpot and shared your link on my blogs Facebook. Can’t wait to eat this tonight.

  28. This is my crockpot right now! Looking forward to my work lunches this week- I’ll update my review then! I appreciate your easy recipe as well as including nutritional info 🙂

  29. 5 stars
    30 minute version! Made 12/12/16 Used leftover cooked chicken, 1 can of black beans, 1 cup chicken broth, red enchilada sauce, no extra salt, no canned tomatoes. I added enchilada sauce & softened cream cheese to a sauce pan heated over med heat then added chicken until cream cheese was combined well. Added rest of ingredients and mixed until heated through. Add more seasoning to taste. Toppings we used were sour cream, fresh lime wedges for squeezing over the soup, monterey jack cheese, & tortilla strips. AWESOME! DELICIOUS! 2 thumbs up from all 4 girls in my house (7-15 years old). Enjoy flavor my husband didn’t even reach for the hot sauce! Thanks!!

  30. I have this in the Instant Pot now, and I doubled it for some sweet friends who just had a baby. It just barely fit in the 6qt pot with a doubled recipe (I left out the tomatoes). Thank you for sharing this recipe!

    1. I’m so happy to hear that Stephanie! Thank you 🙂 I’ve never tried pork in this soup, so I’m not really sure without further testing. I would probably cut the pork into 1 inch cubes and cook on low for 6-8 hours. Let me know if you give it a try. 🙂

  31. I have this in the crockpot right now. I added 2 jalapeños one with the seeds and one without. I also added a can of rotel and a bag of frozen Fiesta corn. Can’t wait to try it.

  32. I made this recipe last night. I didn’t plan ahead, so I was unable to use the crockpot. I used a cast iron dutch oven at 350 for 1.5 hours. Turned out perfect. Another 15 minutes or so to melt the cream cheese.

    Only thing I was confused about is that in both steps 4 and 5, you have the chicken removed and placed in a separate bowl. I think I may be misunderstanding the directions. I took out the chicken in step 4, added the cheese, and put it back in the oven without the chicken. I added the now shredded chicken back after the cheese was melted and whisked to incorporate.

    1. So happy to hear it was perfect in the dutch over! The chicken is removed to be shredded and to allow easier mixing of the cream cheese 🙂

  33. 5 stars
    THIS SOUP WAS PERFECT. I added in 3 jalapenos because I love things extra spicy and had with Santa Fe style tortilla strips on top. SO GOOD. seriously one of the best crock pot meals iv tried yet. Thank you!

  34. I screwed up and thought I had black beans before I went to the store for the rest of the ingredients…. Turns out I had kidney beans, oops. I had 2 cans of white beans and 1 can of pinto beans so I said screw it, and just made it like that. Turned out pretty good! I substituted sour cream for greek yogurt (fage 0%) and added pepper jack, cilantro, and my guilty pleasure… crunched up fritos 😉 Turned out pretty good!

  35. 5 stars
    Loved this recipe so much! I wasn’t alone either…my three little ones went crazy over it. I added a little extra cayenne to give it just a little more kick. 🙂 Thanks for a great recipe, I’ll definitely be making this again soon!

    1. I’m so happy this was a big hit and especially with the little ones 🙂 Thanks for the comment!

  36. This is my favorite crockpot chicken enchilada soup! My recipe is a little different but not much. I use only black beans, 3 cups of chicken broth, & I use a good medium enchilada sauce. I also use garlic powder & serve with tortilla chips. Sometimes I add a can of tomato sauce. Yum!

  37. 5 stars
    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!

  38. 5 stars
    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.

  39. 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.)

  40. 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.

  41. 5 stars
    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.

  42. 5 stars
    I have been making this recipe for over a year now and it is one of my favorites! Super easy and delicious… And I’m pretty sure it’s keto/low carb friendly – which is even better! 10/10.

  43. 5 stars
    This was so delicious! I made it in my Instant Pot last night. For those who would like to use their IP, here is what I did: Turn IP on Saute and when it says “hot” add 1 tbsp. olive oil. Brown the chicken for a couple minutes on each side. Remove chicken and add chicken broth and deglaze the pot. Add remaining ingredients and stir. Cook on Manual setting for 25 minutes and then 10 minutes NPR. Remove chicken and shred with 2 forks. Add cream cheese and whisk it in well. Add chicken back in and serve.

    1. I am SO glad you posted these IP instructions! It’s a cold snowy day in Wyoming and I was really craving this. Went and picked up all the ingredients and returned home to find I had left my crockpot at my brothers house. I was in a panic to figure out cooking time in the IP lol so glad I read through these comments! Thank you!

  44. This was my first time making soup. This recipe is delicious and easy to follow. My family loved it! ?
    your site is my go-to recipe book when I need to find a good recipe quick and I know it’s going to be good.
    Thank you for sharing! ?

  45. 5 stars
    All of these are beautiful! I don’t know which I like most! With warm weather finally here (in San Diego, at least), I’m sure to being making many if not all of these over the next weeks and months.

  46. 5 stars
    Thanks for a fabulous recipe! We’re in the midst of a kitchen remodel and I needed a good crockpot recipe for this first cold weekend. The only changes I made were to use about half the amount of cream cheese and divided the paprika so that half of it was smoked paprika. We loved the soup and I’ll make this again and again! Thanks!

  47. 5 stars
    Made this tonight. Yum! So good. I substituted one can of black beans with pinto beans. Added a teaspoon of garlic powder. Got that idea from another reviewer. Used the hot diced green chillies. Used a can of hot rotel tomatoes. Thank you for sharing the recipe. ? Delicious.

  48. I make this for dinner all the time ever since I’ve discovered the recipe! I add Frozen corn and extra green enchilada sauce ?

  49. Love love love this recipe!!! I didn’t read all the comments (because there are so many!!) and my question may be redundant. So I apologize if it is.
    I know there are 8 servings but how much is a serving? 1 cup? 1 1/2 cup?

    1. Hey Jennifer! So glad you’re loving this recipe 🙂 To get one serving, you’ll equally divide the entire soup into 8 equal parts; each part is one serving. Thanks for your comment!

  50. 5 stars
    I have a dairy allergy as does my youngest child so I don’t add the cream cheese and it STILL tastes amazing. I have a few other allergies so I make my own green enchilada sauce and it didn’t taste any different from using the canned stuff (which I have used before despite the allergy). I ran out of time today so I threw it in my instant pot with the chicken and broth on bottom first and then everything else added on top. I set it to manual 10 minutes and then did a 5 minute natural release and then did a quick release and it worked perfectly. Thanks for posting the recipe. Every member of my family loves this which is no small feat. Many picky eaters. Thanks again!!! ❤️❤️❤️

  51. I hope this doesn’t sound stupid but…is green enchilada sauce the same as salsa verde? Can you use salsa verde instead of the green enchilada sauce?
    This recipe sounds amazing!
    Thanks bunches! ?

  52. 5 stars
    Wow! Another fab recipe rrom Chelsea. I have made this meal twice because we all loved it so much. The flavors are incredible. Thank you!

  53. 5 stars
    I love this recipe so much – discovered it two years ago and others keep “borrowing” my copy so I come back to this site to print it again. Making it for my Bible Study gals next week and they’re going to be so comforted!

  54. 5 stars
    I have a vegetarian in the house so I cook the chicken in green salsa for four hours on high while coming the rest of the soup on low. The first time I I made it it was a little too spicy for me so the second time I took out one can of green Chile’s and added rice and corn (same flavoring heavier meal). I tried to freeze it – and I didn’t think it froze well but you can half the batch and get the same good food. Thanks for the recipe!

  55. 5 stars
    I was happy to discover that I had all of the ingredients for this on hand except the white beans. I used 2 cans of black beans instead. We fried tortillas to have on the side. I have to say this is the best soup I’ve tasted in a long time! My husband said it was better than a restaurant. I’m looking forward to trying other recipes from your site!

    1. So thrilled to hear that!! Thank you so much for the kind comment and review 🙂 And fried tortillas on the side sounds amazing!

  56. 5 stars
    This is so delicious! I can’t tell you how many time’s I’ve made this. I spice it up a little more with, hot enchilada sauce, fire roasted tomatoes and smoked paprika. Yummy

  57. 5 stars
    I’ve made this several times for a group of ladies who come for lunch. One is staying away from diary so I will be tying coconut milk rather than the cream cheese. This is a trustworthy, easy, visually pleasing soup.

  58. 5 stars
    Just had to say this is just the top winning soup in our lives. We make it year around. The only thing we do different is add a green vegetable (bag of frozen green beans, or tonight, 3 zucchini!) Thank you for the wonderful recipe!

    1. You seriously have no idea how happy I am to hear this! What a compliment! Thank you so much and thanks for the tip on the green vegetable! Sounds awesome! 🙂

  59. 5 stars
    Just made this dish, Literally eating as I type and wow this dish is amazing. It’s a bit spicy but my partner and I are loving every bite!! Thank you for this !!

  60. Made this a few days ago and it was a big hit! This will probably go in the regular rotation as it was super easy (LOVE that there was no chopping involved…) and came out really well! My wife was a big fan 🙂

    A couple notes: 1. the recipe is missing the step to add the chicken broth (I added 1 cup before setting the crock pot to cook; the soup was pretty “soupy” right after cooking, but after refrigerating it became quite thick. I might add 1 more cup next time, as the recipe suggests).

    2. The cilantro is listed as optional in the cooking phase, but I think it really adds some depth and would definitely recommend it.

    3.The recipe says sour cream is a highly recommended topping, but I think the cream cheese makes it super creamy as is. For me, lime was definitely the most necessary topping, followed by shredded cheese (we used the Mexican blend) and green Cholula hot sauce.

    I will also say that this was good enough that both my mom and my mother in law wanted the recipe!

    1. I’m sorry I don’t Ashley. The best way to be exact for macro tracking would be to weigh the entire amount of soup you end up with and then divide it equally in 8 parts; each part will give you one exact portion/serving size to track.

  61. 5 stars
    My wife found this recipe some months ago and we have been cooking it quite regularly. We always use boneless / skinless chicken breasts and we each tweak the seasonings a bit from time to time. Stellar base recipe along with the recommended additions by Chelsea. TY!!!

  62. 5 stars
    Loved this this soup. You noted that it isn’t a candidate for freezing. The first time I made it, I did not see that note. I froze a bunch of it. To be honest, I didn’t remember much about it when I pulled it from the freezer. It is now my favorite soup. In my experience the freezer was not an issue.

  63. 5 stars
    This is very good. After it was almost done I thought I think a half cup of frozen corn would be good and added that. One thing
    I am curious about, is the nutrition analysis correct where it says it has 40 grams of protein? that and the sodium at 1415 mgs seem high to me, since you rinse the beans. Either way, thanks for a winner recipe!

    1. That sounds delicious! Sometimes sodium numbers can be tricky with the analysis system I use; I don’t think it necessarily understands rinsed beans verses un-rinsed.

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