Green Chicken Enchilada Soup

4.82 from 93 votes

This Green Chicken Enchilada Soup is quick, simple, and so tasty! Just toss the ingredients in the Crock-Pot—no veggie chopping—and you’re good to go!

Spice Note: This soup is medium spicy as is, but adding cheese and sour cream helps tone down the heat—my kids love it that way!

Prep Time20

Cook Time5

Total Time5 20

Course: Dinner, Soup

Cuisine: Mexican

Keyword: Green Chicken Enchilada Soup, Green Chile Chicken Enchilada Soup

Servings: servings

Author: Chelsea Lords

Cost: $17.91

Equipment

6-quart Crock-Pot 6-quart

Ingredients

1 (15.5-ounce) can white kidney beans drained and rinsed
2 (15.5-ounce) cans black beans drained and rinsed
1 pound boneless, skinless chicken thighs or use small chicken breasts
2 (4-ounce) cans diced green chiles see note 1
1 (14.5-ounce) can diced tomatoes optional, I like fire-roasted
1 (10-ounce) can green enchilada sauce see note 2
4 teaspoons ground chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth see note 3
1 (8-ounce) package cream cheese see note 4
1 large lime optional
3 tablespoons fresh cilantro optional
Toppings as desired see note 5

US - Metric

Instructions

Add beans, chicken, green chiles (with liquid), tomatoes (with liquid), enchilada sauce, chili powder, cumin, paprika, salt, pepper, and chicken broth to the slow cooker. Stir well, then spread everything out evenly, ensuring the chicken pieces aren’t overlapping.
Cover and cook on low for 5–7 hours or high for 3–5 hours, until the chicken is cooked through (165°F and easy to shred).
Remove the chicken into a bowl and set aside. Add very soft cream cheese to the slow cooker. Briskly whisk, then cover and cook on high for 10–20 minutes or until the cream cheese is fully melted. Whisk again until smooth.
While the cream cheese melts, shred the chicken with two forks or slice it thinly. Once the cream cheese is fully incorporated, stir the chicken back into the soup. Add 1–2 tablespoons of lime juice and cilantro, if desired. Taste and adjust the seasonings.
Ladle the soup into bowls and top with your favorite toppings for extra flavor (see note 5).

Video

Notes

Note 1: Use mild green chiles for less heat. Fire-roasted for more flavor!

Note 2: A good brand makes all the difference. I like Old El Paso for store-bought.

Note 3: Add an extra cup of chicken broth for a thinner, more brothy chili.

Note 4: Use full-fat, brick-style cream cheese. Soften it in the microwave for 60–90 seconds, flipping every 20 seconds for even softening.

Note 5: Toppings make the chili! They also tame down the heat a lot. My favorites: cheese (Pepper Jack, sharp Cheddar, or Monterey Jack), sour cream, lime juice, cilantro, tortilla chips (for dipping or crushed on top), and avocado. Shred cheese over bowls, let it melt slightly, then stir.

Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on low heat, stirring often. Avoid boiling to prevent separation. If the chili is too thick, add a splash of chicken broth to thin it out.

Nutrition