If you’re craving a comforting bowl of soup with a vibrant kick, the Crock Pot Green Enchilada Chicken Soup Recipe is exactly what you need. This recipe beautifully combines tender chicken, creamy cheeses, and the bright, tangy flavors of green enchilada sauce and salsa verde, all simmered slowly to deepen the taste. It’s easy to prepare yet packed with flavor, making it a perfect weeknight dinner or a cozy meal to share with loved ones.
Ingredients You’ll Need
Gathering the right ingredients is the key to getting that perfect balance of creaminess, zest, and tenderness in this soup. Each item plays an essential role—from the protein-packed chicken to the luscious cheeses that create the rich texture you’ll love.
- 2.5 lbs boneless, skinless chicken breasts or thighs: Choose thighs for extra juiciness or breasts for a leaner option, both shred beautifully after cooking.
- 28 oz can green enchilada sauce: This brings the distinctive tangy and slightly spicy green chili flavor central to the soup.
- 24 oz chicken broth: Provides a savory and comforting base to simmer all ingredients together.
- 1 cup half and half or heavy whipping cream: Adds creamy richness and melts the cheeses beautifully for a velvety finish.
- 2 cups Monterey Jack cheese, shredded: Melts smoothly and gives a mild, buttery flavor that complements the spices.
- 4 oz cream cheese, cubed at room temperature: Enhances the soup’s creaminess and adds a subtle tang.
- 4 oz green salsa (salsa verde): Introduces fresh brightness and a hint of heat that wakes up your taste buds.
- Salt and pepper, to taste: Essential for seasoning and bringing all the flavors together perfectly.
How to Make Crock Pot Green Enchilada Chicken Soup Recipe
Step 1: Combine and Slow Cook
Start by placing the chicken breasts or thighs into your crock pot, then pour in the green enchilada sauce and chicken broth. Cover and cook on low for 6 to 8 hours. This slow cooking not only tenderizes the chicken but allows the flavors from the enchilada sauce and broth to meld into an irresistible base.
Step 2: Shred the Chicken
About 30 minutes before you’re ready to serve, carefully remove the chicken from the crock pot and shred it using two forks. Shredding it now ensures the chicken absorbs the creamy mixture you’ll add later without becoming dry or overcooked.
Step 3: Add Creamy Ingredients and Finish Cooking
Return the shredded chicken to the crock pot and stir in the shredded Monterey Jack cheese, cubed cream cheese, half and half or heavy cream, and the green salsa. Stir everything together over low heat until the cheeses completely melt and the soup transforms into a smooth, creamy delight. Finally, taste and adjust with salt and pepper as needed for that perfect seasoning.
How to Serve Crock Pot Green Enchilada Chicken Soup Recipe
Garnishes
Fresh garnishes really elevate this soup. Top with chopped cilantro, a dollop of sour cream, sliced avocado, or even some crushed tortilla chips for crunch. A squeeze of fresh lime juice can add a lovely brightness that complements the creamy richness.
Side Dishes
This soup pairs wonderfully with warm corn tortillas, a simple Mexican rice dish, or a crisp green salad dressed with lime and olive oil. These sides add variety and keep the meal balanced and satisfying.
Creative Ways to Present
For a fun presentation, serve the soup in small hollowed-out bread bowls or in mini mason jars for parties. You could also offer a topping bar with shredded cheese, jalapeños, chopped onions, and avocado for guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crock Pot Green Enchilada Chicken Soup Recipe in an airtight container in the refrigerator for up to 3 days. The soup’s flavors may deepen overnight, making leftovers even more delicious.
Freezing
This soup freezes well for up to 2 months. Allow it to cool completely, then portion into freezer-safe containers. When ready to enjoy, thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to ensure the cheese doesn’t separate. You might want to add a splash of broth or cream if it has thickened too much.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this recipe, offering more moisture and a deeper flavor that makes the soup even more comforting.
Is there a way to make this soup spicy?
Yes, feel free to add diced jalapeños or a few dashes of hot sauce along with the enchilada sauce to kick up the heat to your liking.
Can I substitute the half and half with milk?
You could use milk, but the soup won’t be quite as creamy. For the best texture and richness, half and half or heavy cream are recommended.
How long can I cook this soup in the crock pot?
Cooking on low for 6 to 8 hours works best. Cooking longer isn’t necessary and could cause the chicken to become too soft or dry.
Can I prepare this recipe without a crock pot?
Definitely! You can simmer all ingredients in a large pot on the stove over low heat, just be sure to cook the chicken until tender and adjust cooking times accordingly.
Final Thoughts
Once you try this Crock Pot Green Enchilada Chicken Soup Recipe, it will quickly become a favorite in your recipe rotation. It’s one of those rare dishes that feels like a warm hug on a chilly day while being dazzling enough to impress any guest. Give it a go—you won’t regret bringing this creamy, zesty, and utterly satisfying soup to your table!
Print
Crock Pot Green Enchilada Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This hearty Crock Pot Green Enchilada Chicken Soup combines tender shredded chicken with a creamy blend of green enchilada sauce, cheeses, and savory spices. Perfect for a comforting meal, this soup is slow-cooked to develop deep flavors, featuring a smooth, cheesy texture balanced with the zesty brightness of salsa verde.
Ingredients
Soup Base
- 2.5 lbs boneless, skinless chicken breasts or thighs
- 28 oz can green enchilada sauce
- 24 oz chicken broth
Creamy Additions
- 1 cup half and half or heavy whipping cream
- 2 cups Monterey Jack cheese, shredded
- 4 oz cream cheese, cubed at room temperature
- 4 oz green salsa (salsa verde)
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Crock Pot Base: Place the chicken breasts or thighs in the crock pot. Pour in the green enchilada sauce and chicken broth, ensuring the chicken is mostly submerged. Cover and cook on low heat for 6 to 8 hours to allow flavors to meld and chicken to become tender.
- Shred the Chicken: About 30 minutes before serving, carefully remove the chicken from the crock pot. Use two forks to shred the meat into bite-sized pieces, discarding any fat or cartilage.
- Finish the Soup: Return the shredded chicken to the crock pot. Add the shredded Monterey Jack cheese, cubed cream cheese, half and half (or heavy cream), and green salsa. Stir thoroughly until the cheeses melt completely and the soup reaches a creamy consistency. Taste and adjust with salt and pepper as desired.
Notes
- Using thighs yields juicier, more flavorful chicken, but breasts work well too.
- For a thicker soup, reduce the chicken broth slightly or add more cheese.
- Substitute sour cream for half and half for a tangier flavor.
- Serve with tortilla chips, fresh cilantro, or diced avocado for extra texture.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
